The gas chromatographic determination of trimethylamine and dimethylamine in fish, fishery products and other foodstuffs
- 1 April 1975
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 10 (2) , 221-228
- https://doi.org/10.1111/j.1365-2621.1975.tb00024.x
Abstract
Summary: Baseline separation of trimethylamine (TMA) and dimethylamine (DMA) is obtained on a Carbowax 400/polyethylene imine column provided with an alkaline pre‐column. Based on this separation, a method of analysis for these amines in fish and other foodstuffs was worked out.Quantitative distillation of traces of DMA could be achieved by addition of ethylamine prior to distillation. A sensitivity increase up to the ppm range was found to be possible. Amine oxides, after reduction with titanous chloride, can be determined in the same way. The automation of the gas chromatographic injection procedure is described.Keywords
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