Abstract：
:A highly selective colorimetric detection method for putrescine on the basis of an optimized derivatization reaction was established. With the aids of o-phthalaldehyde (OPA) and thioglycolic acid (TGA), putrescine was derived to become red derivatives (PUT-RD), the form that can be detected qualitatively and quantitatively by visual inspection and UV-vis spectrophotometer at λmax of 490 nm, respectively. Key parameters affecting the experiment were investigated by one-factor-at-a-time and response surface analysis. At the optimal condition, this colorimetric method achieved good linearity at putrescine concentrations ranging from 0.8 to 200 μM with detection limit of 0.44 µM. The method also has good selectivity when common amino acids and inorganic ions, as well as ethylenediamine, 1,3-propanediamine, 1,5-pentanediamine, and 1,6-hexanediamine were used as interferences. The established colorimetric method was successfully employed for the detection of putrescine in 10 commercial fish products.
journal_name
Food Chemjournal_title
Food chemistryauthors
Qi X,Wang WF,Wang J,Yang JL,Shi YPdoi
10.1016/j.foodchem.2018.03.131subject
Has Abstractpub_date
2018-09-01 00:00:00pages
245-250eissn
0308-8146issn
1873-7072pii
S0308-8146(18)30573-9journal_volume
259pub_type
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