DIFFERENCES IN BIOGENIC-AMINE PATTERNS IN FISH OBTAINED FROM COMMERCIAL SOURCES

被引：13

作者：

LEBIEDZINSKA, A

LAMPARCZYK, H

GANOWIAK, Z

ELLER, KI

机构：

[1] MED ACAD GDANSK,FAC PHARM,K MARKSA 107,PL-80416 GDANSK,POLAND

[2] ACAD MED SCI USSR,INST NUTR,MOSCOW 109801,USSR

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1991年 / 192卷 / 03期

关键词：

D O I：

10.1007/BF01202886

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Using a high-performance liquid chromatography method, biogenic amines (histamine, cadaverine, putrescine, tyramine, spermidine and spermine) were determined in 16 samples of salted, smoked and freshly frozen fish obtained from commercial sources. The data were processed using principal component analysis. The results indicate that this multivariate statistical method greatly assisted the assessment of the quality of fish samples, particularily in connection with liquid chromatography. Some preliminary suggestions concerning selection of the chromatographic data are described.

引用

页码：240 / 243

页数：4

共 8 条

[1] FORMATION OF BIOGENIC-AMINES IN HERRING AND MACKEREL [J].