Micellar Liquid Chromatography Determination of Spermine in Fish Sauce after Derivatization with 3,5-Dinitrobenzoyl Chloride

Figure 1

Chromatograms obtained by the analysis of unsalted anchovy sauce samples following the proposed methodology: (a) blank, (b) spiked with 10 μg/mL spermine, and (c) a real sample containing 15 μg/mL of spermine after 5-days storage. Chromatographic conditions: 0.15 M SDS-4% (v/v) 1-pentanol-pH 7.

(a)

(b)

(c)