Determination of the tyramine content of South African cheeses by gas-liquid chromatography.
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A reaction is described that allows the preparation of fluorescent derivatives of a group of related compounds with the basic 4-hydroxyphenethylamine structure. Examination of the reaction shows that it takes place in two stages, which can be considered separately. (1) Reaction of hydrazine with nitrous acid: this is instantaneous at room temperature and involves the reaction of 1 mol of hydrazine with 2 mol of nitrous acid. (2) Reaction with 4-hydroxyphenethylamine compounds: this occurs slowly at room temperature but the rate of reaction is significantly increased at higher temperatures. Ammonium sulphamate is added to remove excess of nitrous acid, found to be detrimental to the reaction. Examination of reagent concentrations necessary for maximum fluoresence yield demonstrated the need for a 40-fold molar excess of the reagent formed in the first stage. The derivatives fluoresce in alkaline solution, the fluorescence of derivatives of 4-hydroxy compounds being stable for over 1h at room temperature, those of 4-hydroxy-3-methoxy compounds being slightly less stable. The derivatives were distinguishable from their parent compounds by t.l.c.
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