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

<table>Amount found of spermine in three samples of unsalted anchovy sauce stored at +4°C and analyzed by the proposed methodology in different days.</table>

Chromatography Research International

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Figure 2

Figure 2: Micellar Liquid Chromatography Determination of Spermine in Fish Sauce after Derivatization with 3,5-Dinitrobenzoyl Chloride 