Abstract
A selective and sensitive gas chromatographic method for the determination of secondary amines in foods has been developed. After extraction of the sample with hydrochloric acid, secondary amines were converted into their N-diethylthiophosphoryl derivatives and then measured by gas chromatography using a DB-1701 capillary column and a flame photometric detector. Primary amines were eliminated through the reaction with o-phthaldialdehyde prior to the N-diethylthiophosphorylation. The calibration curves for secondary amines in the range 0.2–50 nmol were linear and sufficiently reproducible for quantitative determination. The detection limits of secondary amines, at a signal-to-noise ratio of 3, were ca. 0.05–0.2 pmol injected. Using this method, secondary amines in food samples could be accurately and precisely determined without any interference from coexisting substances. Analytical results for the determination of secondary amines in various food samples are presented.
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