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Enzymatic Oxygen Electrode Method for Determination of Polyamines in Foods

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Abstract

An enzymatic oxygen electrode method for the determination of polyamines (putrescine, cadaverine and spermidine) in foods has been reported, in which the extract solution of the sample was incubated with putrescine oxidase. The oxygen consumption was detected with an oxygen electrode. This method was applied for fish meat samples and the results agreed well with those obtained by high performance liquid chromatography. The limit of detection was 8×10-6 mol dm-3 for putrescine in the extract. The applicability of this method for the quality evaluation of foods based on their content of polyamines is shown.

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Authors and Affiliations

  1. National Food Research Institute, Tsukuba, Ibaraki, 305, Japan

    Setsuko Todoriki & Makoto Tajima

  2. Department of Agricultural Chemistry, Faculty of Agriculture, Kyoto University, Kyoto, 606, Japan

    Mitsugi Senda

Authors
  1. Setsuko Todoriki
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  2. Makoto Tajima
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  3. Mitsugi Senda
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Todoriki, S., Tajima, M. & Senda, M. Enzymatic Oxygen Electrode Method for Determination of Polyamines in Foods. ANAL. SCI. 4, 583–585 (1988). https://doi.org/10.2116/analsci.4.583

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  • DOI: https://doi.org/10.2116/analsci.4.583

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