1973 Volume 14 Issue 1 Pages 51-55
It was studied in this report on the determination of secondary amines in food, by use of the modified fluorometric method reported by Tamura being accompanied with favorable results.
The principal of the method is as follows.
1) Amines were separated by steam-distillation in alkaline solution.
2) Amines reacted with 1-dimethylaminonaphtalene-5-sulfonyl chloride (Dansylchloride) to produce sulfonamide in weak alkaline medium.
3) After standing for 3 hours, the products were separated on the T.L.C. (Adsorbent; Wakogel: Avicel=3: 1 Solvent; 0.5M Boric Acid soln. Developing Solvent; Ethyl Ether: Petro. Ether=2: 1).
4) After the development, the part containing dimethylamine was scraped and extracted with methanol.
5) Determine the intensity of fluorescence and calculate.
The results are as follow.
1) Recovery values were 70-105%
2) A linear calibration curve was obtained in the range from 0.2 to 1.0μg for dimethylamine.
