HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHIC DETERMINATION OF 4 BIOGENIC-AMINES IN CHOCOLATE

被引：31

作者：

HURST, WJ

TOOMEY, PB

机构：

来源：

ANALYST | 1981年 / 106卷 / 1261期

关键词：

D O I：

10.1039/an9810600394

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

引用

页码：394 / 402

页数：9

共 21 条

[1] IDENTIFICATION AND SIGNIFICANCE OF 2-PHENYLETHYLAMINE IN FOODS [J].

CHAYTOR, JP ;

CRATHORNE, B ;

SAXBY, MJ .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1975, 26 (05) :593-598

[2]

COCHRAINE AL, 1970, BACKGROUND MIGRAINE, P113

[3] RECHERCHES SUR AROMES [J].

DIETRICH, P ;

STOLL, M ;

LEDERER, E ;

WINTER, M .

HELVETICA CHIMICA ACTA, 1964, 47 (06) :1581-&

[4]

INGLES DL, 1978, CHEM IND NY, V12, P432

[5] TYRAMINE FROM THEOBROMA-CACAO [J].

KENYHERCZ, TM ;

KISSINGER, PT .

PHYTOCHEMISTRY, 1977, 16 (10) :1602-1603

[6]

KENYHERCZ TM, 1978, LLOYDIA, V41, P130

[7]

KOHLER PE, 1978, J FOOD SCI, V43, P1245

[8]

Lovenberg W., 1973, TOXICANTS OCCURRING, P170

[9] AMINES IN FOODS [J].

MAGA, JA .

CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1978, 10 (04) :373-403

[10] SUR LA COMPOSITION DE LAROME DE CACAO [J].

MARION, JP ;

MUGGLERC.F ;

VIANI, R ;

BRICOUT, J ;

REYMOND, D ;

EGLI, RH .

HELVETICA CHIMICA ACTA, 1967, 50 (06) :1509-&

← 1 2 3 →