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- W2806647571 abstract "The six biogenic amines in sausage and cheese were analyzed by HPLC with UV detection after off-line derivatization with dansyl chloride, 9-fluorenylmethoxycarbonyl chloride, benzoyl chloride and dabsyl chloride, respectively. The results showed that both the off-line 9-fluorenylmethoxycarbonyl and dabsyl derivatization were not suitable for HPLC analysis of biogenic amines when batch injection was used because the derivatives were instable, whereas both the off-line dansyl and benzoyl derivatization were suitable for HPLC analysis of biogenic amines when batch injection was used, but the latter needed to maintain the derivatives at 4 °C to ensure that benzoylated tyramine was not degraded when waiting for the analysis. The off-line dansyl derivatization had an obvious advantage in the analysis of biogenic amines in sausage and cheese samples by HPLC combined with batch injection because the method has a wider linear range and higher sensitivity, accuracy, precision and stability of the derivatives." @default.
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- W2806647571 date "2018-11-01" @default.
- W2806647571 modified "2023-10-14" @default.
- W2806647571 title "A comparative analysis of derivatization strategies for the determination of biogenic amines in sausage and cheese by HPLC" @default.
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- W2806647571 doi "https://doi.org/10.1016/j.foodchem.2018.06.001" @default.
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