Biogenic Amines in Salted Duck Analyzed by TLC Combined with HPLC

doi:10.7506/spkx1002-6630-201114059

Abstract

Abstract: The composition and contents of biogenic amines in salted duck were analyzed by thin layer chromatography (TLC) combined with high performance liquid chromatography (HPLC). Six biogenic amines including putrescine, cadaverine, spermidine, spermine, tyramine and 2-phenylethylamine were detected in salted duck samples by TLC. Similarly, six biogenic amines were also detected by HPLC, and the concentration of each biogenic amine was less than 204μg/g. The analytical results obtained by both methods were consistent. Therefore, TLC can be used as an economic and rapid method for the qualitative analysis of biogenic amines in meat products.

Key words: salted duck, biogenic amines, thin layer chromatography (TLC), high performance liquid chromatography (HPLC)

CLC Number:

TS251.68

WANG Feng-qin，LIU Fang，MENG Yong，WANG Dao-ying，ZHU Yong-zhi，XU Wei-min. Biogenic Amines in Salted Duck Analyzed by TLC Combined with HPLC[J]. FOOD SCIENCE, 2011, 32(14): 273-276.

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Biogenic Amines in Salted Duck Analyzed by TLC Combined with HPLC

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