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A Method for the Analysis of Tyramine in Meat Products: Its Content in Some Spanish Samples (1981)

SANTOS-BUELGA, CELESTINO ; NOGALES-ALARCON, ANA ; MARINE-FONT, ABEL

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 46 (1981), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: A method is described for the analysis of tyramine in meat and meat products by sand column extraction eluted with ethyl acetate. Tyramine is determined quantitatively by fluorometry once the corresponding fluorophore has been formed by reacting the final extract with α-nitrous-β-naphthol Qualitative confirmation is carried out by spectrofluorometry and thin-layer chromatography. The average recovery was 88.80% and the relative standard deviation 6.35%. The method has been applied to 15 Spanish meat products, the amounts found oscillating between 0.13 and 301.2

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04487.x

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