Monitoring the Levels of Biogenic Amines in Canned Fish Products Marketed in Ghana

Figure 1

Typical HPLC chromatograms of (a) standard mixture of biogenic amines (30 mg·L⁻¹), (b) mixed biogenic amines (50 mg·kg⁻¹) in the spiked canned fish sample, and (c) biogenic amines in the extracted canned fish sample. Peak identity: tyramine (1), putrescine (2), cadaverine (3), histamine (4), and agmatine (5).

(a)

(b)

(c)