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Simultaneous determination of methylguanidine and agmatine in foods by HPLC with fluorescence detection

, : Simultaneous determination of methylguanidine and agmatine in foods by HPLC with fluorescence detection. Journal of the Food Hygienic Society of Japan 26(5): 483-488

Food samples were homogenized in 4% trichloroacetic acid solution and filtered. The guanidino compounds were extracted with n-butanol from the filtrate under alkaline conditions, re-extracted with 1M HCl and converted into fluorescent derivatives by reaction with benzoin under alkaline conditions. Guanidino compounds were separated and determined on a Nucleosil 5C18 column with methanol: 0.5 M Tris-HCl buffer at pH 8.6 (8:2) as mobile phase.


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