Linked Life Data

4078119

Source:http://linkedlifedata.com/resource/pubmed/id/4078119

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
11
pubmed:dateCreated
1986-2-17
pubmed:abstractText
A method is described for determining the content of selected biologically active amines (histamine, tyramine, tryptamine) and amino acids (histidine, tyrosine, tryptophane) in cheeses by high performance liquid chromatography. The amines and amino acids were quantified by employing a counter ion-containing mobile phase and by comparing peak areas of high performance liquid chromatography charts for sample cheeses versus standard cheeses containing known amounts of added amines based on dual injections of samples and standards. Recovery of amines and amino acids varied from 87.5 to 111%. Histamine, which has been associated with food poisoning in concentrations of 185 mg/100 g in Swiss cheese and 180 to 500 mg/100 g in fish, was found in concentrations above 500 mg/100 g in Swiss cheese. The high performance liquid chromatography analytical method should be useful for screening to detect cheese samples containing toxic amounts of histamine and for research studies designed to determine the cause and effect relationships for histamine production in cheese.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Nov
pubmed:issn
0022-0302
pubmed:author
pubmed:issnType
Print
pubmed:volume
68
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
2840-6
pubmed:dateRevised
2006-11-15
pubmed:meshHeading
pubmed:year
1985
pubmed:articleTitle
Analysis of cheese for histamine, tyramine, tryptamine, histidine, tyrosine, and tryptophane.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't