Summary A method of quantitative analysis of trimethylamine (TMA) and dimethylamine (DMA) in seafoods by gas chromatography (GC) was developed. The amines are separated by using a precolumn of Chromosorb 103 with a main column of Carbopack coated with Carbowax 20M and KOH: a flame ionization detector (FID) and a nitrogen‐phosphorous‐specific flame ionization detector (NPFID) were used. The effectiveness of the procedure was demonstrated on selected seafood samples.
No takes yet. Share an insight, caveat, or question.
Pérez‐Martín et al. (1987) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: