Multivariate Analysis and Gas Chromatographic Determination of the Smelly Nitro Compounds in Dried-Fishes

GC에 의한 건어물 냄새성분중 질소화합물 분석과 다변량해석

  • Bae, Sun Young (Department of Chemistry, University of Massachusetts) ;
  • Lee, Dong Sun (Department of Chemistry, Seoul Women's University)
  • 배선영 (메사츄세츠대학교 화학과) ;
  • 이동선 (서울여자대학교 자연과학대학 화학과)
  • Published : 19970200

Abstract

The smelly nitro compounds were extracted from dried fishes by simultanous distillation and extraction, then were analyzed by GC-MS. Carbon number and order of an amine could be predicted by using retention time and equivalent chain length. Anchovy, codfish, imitation crab meat, cuttle fish, file fish, pollack, shrimp, octopus, harvest fish, and hard-shelled mussel were used for this investigation. Various smelly nitro compounds such as methylamine, acetamide, thiazole, 2-hydroxy isopropylamine, N-methyl pyrroline, piperidine, cyclohexylamine were identified, however, dimethylamine, trimethylamine, diethylamine were not detected. Principal components analysis was applied to GC-MS profiles for pattern recognition of smelly nitro compounds in dried fishes. Multivariate aspects using principal components analysis were very useful for pattern recognition of smelly components, category similarity.

Keywords

References

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