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A method for the analysis of tyramine in meat products: its content in some Spanish samples


, : A method for the analysis of tyramine in meat products: its content in some Spanish samples. Journal of Food Science 46(6): 1794-1795

Meat homogenate, 1 g, was adjusted to pH 10.2 to 10.3 with borate buffer and Na2CO3 and mixed with 70 g fine sand and 35 g Na2SO4. Tyramine was eluted with ethyl acetate from a column, diameter 3 cm, of the mixture and was extracted into 0.2 N HCl. After reaction with alpha -nitro- beta -naphthol and NaNO2, tyramine was estimated fluorimetrically at 545 nm after excitation at 450 nm.

US$19.90

DOI: 10.1111/j.1365-2621.1981.tb04487.x


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