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8711332 
Journal Article 
Determination of Secondary Amines in Foods by High Performance Liquid Chromatography with Fluorescence Detection 
Kawasaki, Y; Yamada, T; Ishiwata, H; Tanimura, A 
1983 
1 
Shokuhin Eiseigaku Zasshi / Journal of the Food Hygienic Society of Japan
ISSN: 0015-6426
EISSN: 1882-1006 
24 
3 
308 
English 
A sensitive and simple method for the separation and determination of secondary amines in foods by high performance liquid chromatography (HPLC) with a fluorescence detector is described. The secondary amines in a food sample were extracted with 0.05N hydrochloric acid. Amines in the extract were readily converted into the corresponding NBD-amines by reaction with 7-chloro-4-nitrobenzo-oxa-1, 3-diazole (NBD-chloride) under alkaline conditions. Eight amines were separated and determined on a Zorbax SIL column with cyclohexane and ethyl acetate (3:2) as the mobile phase. The limit of determination was 0.2ppm (dimethylamine, DMA). The recoveries of DMA added to cod roe, fish sausage and coocked herring were 100, 81 and 85%, respectively. It was observed that coocked food samples contained larger amounts of secondary amines than raw samples. White and black pepper contained large amounts of piperidine (510 and 250ppm, respectively). 1983, Japanese Society for Food Hygiene and Safety. All rights reserved. 
3-diazole; 7-chloro-4-nitrobenzo-2-oxa-1; fluorescence detector; high performance liquid chromatography; secondary amine