Determination of biogenic amines in oysters by capillary electrophoresis coupled with electrochemiluminescence.
作者： Dong An , Zhuqiu Chen , Jiachun Zheng , Siyuan Chen , Li Wang
DOI: 10.1016/J.FOODCHEM.2014.07.019
关键词:
摘要: Changes in the concentrations of putrescine, histamine, tyramine, phenylethylamine and spermidine were studied by method capillary electrophoresis coupled with electrochemiluminescence (CE-ECL) during storage oysters at two different temperatures (0°C 4°C). The results showed that, an increase time, putrescine became dominant. When stored 0°C, concentration increased from 45.6mg/kg to 68.5mg/kg, that 18.6mg/kg 28.3mg/kg. temperature was controlled 4°C, 46.7mg/kg 119.7mg/kg 19.4mg/kg 136.8mg/kg, respectively. In contrast, tyramine levels slightly throughout period for all experimental conditions.
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