Polyamines in Meat by FMOC/EVE Derivatization

Seven polyamines in a meat extract were separated using a GROM-SIL Polyamine-2 column after precolumn derivatization with FMOC/EVE and detected by fluorescence spectroscopy at 263 and 310nm.

Analysis of Polyamines in Fresh and in Meat Employing the FMOC/EVE Approach, Grom Application Number 10103

Seven polyamines in a meat extract were separated using a GROM-SIL Polyamine-2 column (250 x 4mm, Part No. GSPO20510S2504) by gradient elution with water, acetic acid and acetonitrile 400/3/100 and water, acetic acid and acetonitrile 25/3/475 in around 4.5 minutes and detected by fluorescence spectroscopy at 263 and 310nm. The polyamines separated were phenylmethylamine, putrescine, cadaverine, tyramine, histamine, spermidine and spermine.