Abstract
An enzymatic oxygen electrode method for the determination of polyamines (putrescine, cadaverine and spermidine) in foods has been reported, in which the extract solution of the sample was incubated with putrescine oxidase. The oxygen consumption was detected with an oxygen electrode. This method was applied for fish meat samples and the results agreed well with those obtained by high performance liquid chromatography. The limit of detection was 8×10-6mol dm-3 for putrescine in the extract. The applicability of this method for the quality evaluation of foods based on their content of polyamines is shown.
