A rapid high performance liquid chromatographic method for the determination of tyramine in dairy products was developed. The amine was extracted from foods with warm methanol, separated by ion‐pair reversed phase chromatography and quantitatively determinated after o‐phthalaldehyde post‐column derivatization with a fluorescence detector. The calibration curve for tyramine in the range of 20–400 ng was linear and reproducible. The overall recovery rates were satisfactory.
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Reuvers et al. (1986) studied this question.
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