Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Analysis of Dimethylamine and Trimethylamine in Fishes by Gas Chromatography

  • Oh, Myung-Cheol (Dept. of Food Science and Technology, Cheju National University) ;
  • Oh, Chang-Kyung (Dept. of Food Science and Technology, Cheju National University) ;
  • Kim, Sung-Hong (Cheju-Do Provincial Government Institute of Health and Environment) ;
  • Kim, Soo-Hyun (Dept. of Food Science and Technology, Cheju National University)
  • Published : 1997.09.01
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Abstract

To develop a rapid analytical method of dimethylamine(DMA) and trimethylamine(TMA) in fish, the contents of DMA and TMA in squid(Illex illecebrosus and Sepiell maindroni), cod(Gadus marcrocephalus) and plaice (Paralichthys olivaceus) by gas chromatographic (GC) and colorimetric method were determined. Recoveries for DMA in fish were 86.8~102.5% by GC and 74.2~94.5% by colorimetric method, while those for TMA were 93.0~101.1% by GC and 62.9~117.5% by colorimetric method. The contents of DMA and TMA in fish by GC were 29.7~325.3mg/kg and 145.6~356.0 mg/kg, respectively, and these by colorimetric method were 20.0~241.2mg/kg and 139.1~304.3mg/kg, respectively. The analysis of DMA and TMA in fishes by GC after the solvent extraction was simpler and faster and showed better recovery than colorimetric method.

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