FLUORESCENT QUANTITATION OF BIOLOGICALLY ACTIVE AMINES IN FOODS WITH 7‐CHLORO‐4‐NITROBENZOFURAZAN (NBD‐CI)

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Abstract
The usefulness of 7‐chloro‐4‐nitrobenzofurazan (NBD‐CI) for the quantitative fluorescence detection of biologically active amines commonly found in fermented foods was studied. The reagent was found to be advantageous when compared to ortho‐phthaldehyde and ethylene diamine due to the simplicity of derivative formation and ability to form fluorescent derivatives with a variety of biologically active amines. NBD‐CI was shown to form quantitative derivatives with tyramine, tryptamine and histamine. There was a limited linear response for tryptamine.