ガスクロマトグラフィーによる魚肉中の揮発性アミン類の定量法-I : トリメチルアミン

概要

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A convenient determination of trimethylamine (TMA) has been studied by gas-liquid chromatography (G. L. C.). Recommended procedure is as follows: A 2ml portion of 5% trichloroacetic acid extract of fish muscle is placed in a test tube of 20ml capacity. To the test tube, 4ml of n-heptane and 2ml of 50% potassium hydroxide are added successively, and the tightly stoppered test tube is kept for 5 minutes at 55°C in a water bath. The test tube is vigorously shaken for 2 minutes, and after standing for 10 minutes, an aliquot of the supernatant n-heptane layer is applied to a G. L.C. equipped with both hydrogen flame ionisation detector and 1.5m × 4mm column packed with 20% cetylalcohol+2% potassium hydroxide on C-22 firebrick of 60-80 mesh. Column temperature is adjusted to 52°C and nitrogen is used as carrier gas. The average recovery of TMA was estimated as more than 98% (Table 1). Comparative determinations of TMA were run by the G. L. C. and the DYER method on the horse mackerel and the mackerel muscles which were stored at 1-4°C for 0, 2, 5, 8 and 11 days, respectively (Figs. 3 and 4). It was confirmed that the former always gave better than the latter especially when the fish became unsound.
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