FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (6): 167-170.doi: 10.7506/spkx1002-6630-200906036

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Determination of Dimethylamine in Sea Food by Gas Chromatography Coupled with Hydrogen Flame Ionization Detector (GC-FID)

JIA Jia，ZHU Jun-li，LI Jian-rong*   

  1. (College of Food Science, Biotechnology and Environmental Engineering, Zhejiang Gongshang University,
    Food Safety Key Laboratory of Zhejiang Province, Hangzhou 310035, China)
  • Received:2008-04-01 Revised:2008-07-23 Online:2009-03-15 Published:2010-12-29
  • Contact: LI Jian-rong* E-mail:lijianrong@zjgsu.edu.cn

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Abstract:

An GC-FID method for determination of dimethylamine (DMA) in sea food was developed in this study. The sea food samples were extracted with 7.5% TCA. The supernatant reacted with p-touluenesulfonyl chloride for 1 hour at 60 ℃, and the product of derivatization reaction was analyzed using GC method. The results showed that the correlation coefficient between peak area and DMA concentration in the range of 0.001 mg/ml to 2 mg/ml is 0.9998. The intra-day and inter-day precision RSDs are 2.8% and 5.0%, respectively. The limit of detection and the limit of quantification of DMA are 0.38μg/ml and 0.71μg/ml, respectively. The spike recoveries are in the range of 91.21% to 103.24%. This method has high sensitivity, and is easy-operation.

Key words: dimethylamine, sea food, gas chromatography-flame ionization detector (GC-FID)

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