Amines cont amination

Oxygen-Cont iiningAmines. This group includes amine oxides, ethoxylated alkylamines, l-(2-hydroxyethyl)-2-imidazolines, and alkoxylates of ethylenediamine. Oxygen-containing amines are steadily increasing in economic importance. 

Belgrano (Ref 31,) lists on p 205 Balistite ordinario contains NG 50 CC (Cotone col-lodio) 50% Balistite a basso titolo cont NG 42 with CC other ingredients Balistite attenuata cont NG 25, Pirocollodio 60 liquid DNT 15%. Every compn contained ca 0.5% DPhA (Diphenyl-amine) added (See also Ref 4, p 181)... 

Having accomplished the homogenization of the sample, extraction of free amino acids is usually a simple process of stirring the sample in an appropriate solvent. This is typically a dilute solution (0. IN) of hydrochloric acid (2,7). Elevated temperatures may be used to assist dissolution, but care must be taken not to damage the more acid-labile amino acids. More recently, Moret and Conte (8) report that 0.1N HC1 was not a suitable solvent for all types of food samples. For some types of meat samples, 5% trichloroacetic acid is reported to afford superior performance (for biogenic amines, also amino acids ). It is not unusual to see perchloric acid employed for extraction from meat tissues (also more commonly for biogenic amines). 

S Moret, LS Conte. High-performance liquid chromatographic evaluation of biogenic amines in foods. An analysis of different methods of sample preparation in relation to food characteristics. J Chro-matogr A 729 363-369, 1996. 

Table 3.14 Carbodiimide Coupling of Acids and Amines —cont d...

Table 3.37 Aza-Michael Addition of Amines to Chalcones —cont d...

Moret S, Smela D, Populin T, Conte LS (2005) A survey on free biogenic amine content of fresh and preserved vegetables. Food Chem 89 355-361. doi 10.1016/j.foodchem.2004.02.050... 

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