Abstract
A simple and reliable high pressure liquid chromatographic method for aliphatic secondary amines in foods has been developed. The method, which involves rapid extraction, derivatisation with dinitroflurobenzene and one-step liquid chromatographic analysis, allows dimethylamine to be determined without interference by the completing agent, whereas only a slight increase in the response of dimethylamine is caused by large amounts of trimethylamine. The presence of free secondary amines in a number of Italian meat and fish products and their formation as a consequence of some preservation techniques have been investigated. The results are discussed.
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