PENENTUAN BEBERAPA SENYAWA AMINA DALAM PRODUK IKAN SECARA KROMATOGRAFI CAIR KINERJA TINGGI

• Main Author: Pranata Widjaja , Willy
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/9620
• Institution: Institut Teknologi Bandung

Analysis of amine compounds ie. histamine, cadaverine, and trimethylamine in salted fish (teri,peda,and jambal) using high performance liquid chromatography (HPLC) had been carried out. The amines were extracted with methanol and re-extracted with butanol and then with hydrochloride acid. The extract containing histamine and cadaverine was dried, and residu was derivatized with dansyl chloride, while extract containing trimethylamine was dried and diluted with mobile phase. HPLC separation was performed on reverse-phase system, using octadecyl sylane column and methanol-water (40:60) as mobile phase for histamine and cadaverine, and ethanol-water (70:30) for trimethylamine. Result showed that limit of detection of histamine, cadaverine, and trimethylamine were 1.30, 1.73, and 2.14 ppm, respectively, and the limit of quantitation of histamine, cadaverine, and trimethylamine were respectively 4.33, 3.22, and 7.12 ppm. The recoveries in the sample were 95-105%, with coeficient of variation of histamine, cadaverine, and trimethylamine were 0.01, 0.12, and 0.04%, respectively.