Studies on Determination of Dimethylamine in Food (II)
Open Access
- 1 January 1976
- journal article
- Published by Japanese Society for Food Hygiene and Safety in Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
- Vol. 17 (6) , 410-412_1
- https://doi.org/10.3358/shokueishi.17.410
Abstract
The amounts of dimethylamine (DMA) in commercial marine fish and products were determined by employing the steam distillation under two different alkaline conditions, that is sodium hydroxide and magnesium oxide alkali, and the dithiocarbamate method.The contents of DMA obtained by sodium hydroxide alkaline steam distillation were generally higher than those by magnesium oxide. (see tables 1 and 2). Therefore, the magnesium oxide alkaline steam distillation to isolate DMA from samples is recommendable.Keywords
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