Spectrophotometric Determination of Tertiary Aromatic Amines in the Presence of Primary and Secondary Amines by Complexation with Tetracyanoethylene.

1966 ◽  
Vol 38 (7) ◽  
pp. 907-910 ◽  
Author(s):  
G. H. Schenk ◽  
Peter. Warner ◽  
William. Bazzelle
Keyword(s):  
Spectrophotometric Determination ◽  
Aromatic Amines ◽  
Secondary Amines ◽  
Primary And Secondary Amines

Liquid Chromatographic Determination of Primary and Secondary Amines as 8-Quinolinesulfonyl Chloride Derivatives

1984 ◽  
Vol 67 (4) ◽  
pp. 687-691
Author(s):  
F Taylor Noggle ◽  
C Randall Clark
Keyword(s):  
Chromatographic Determination ◽  
Secondary Amines ◽  
Absorption Bands ◽  
Reverse Phase ◽  
Primary And Secondary Amines ◽  
Liquid Chromatographic Determination ◽  
Phase Liquid ◽  
Liquid Chromatographic ◽  
Derivatives Of

Abstract The normal phase and reverse phase liquid chromatographic properties of seven 8-quinolinesulfonyl derivatives of primary and secondary amines are examined using dual wavelength ultraviolet detection. The amines are further identified by infrared spectrophotometry with emphasis on structural elucidation based on absorption bands at characteristic wavelengths.

Gas Chromatographic Determination of Primary and Secondary Amines as Pentafluorobenzamide Derivatives

1982 ◽  
Vol 65 (5) ◽  
pp. 1066-1072
Author(s):  
Brian D Ripley ◽  
Bruce J French ◽  
Lloyd V Edgington
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Analytical Method ◽  
Chromatographic Determination ◽  
Sample Volume ◽  
Secondary Amines ◽  
Primary And Secondary Amines

Abstract An analytical method is described for the determination of mono- and dialkylamines in foodstuffs. Amines are derivatized to their pentafluorobenzamides which may be separated by gas chromatography (GC) and determined using an N-P detector. Analysis of the derivatives by GC-mass spectrometry indicated they were all mono-substituted. The amines were isolated from foodstuffs by alkaline distillation of ≥75% sample volume. The distribution of dimethylamine (DMA) in distillate volumes indicated 2 maxima from barley and malt, which could represent 2 or more sources of DMA. DMA concentrations of 6.6-8.8 ppm in barley, 11 ppm in malt, and 1.2 ppm in beer are higher than previously reported.

Sign in / Sign up

Export Citation Format

Share Document