A Method for the Analysis of Tyramine in Meat Products: Its Content in Some Spanish Samples

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Abstract
A method is described for the analysis of tyramine in meat and meat products by sand column extraction eluted with ethyl acetate. Tyramine is determined quantitatively by fluorometry once the corresponding fluorophore has been formed by reacting the final extract with α‐nitrous‐β‐naphthol Qualitative confirmation is carried out by spectrofluorometry and thin‐layer chromatography. The average recovery was 88.80% and the relative standard deviation 6.35%. The method has been applied to 15 Spanish meat products, the amounts found oscillating between 0.13 and 301.2

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