Trimethylamine Oxide Boron Fluoride

1945 ◽  
Vol 67 (12) ◽  
pp. 2261-2261 ◽  
Author(s):  
Anton B. Burg ◽  
John H. Bickerton
Keyword(s):  
Boron Fluoride ◽  
Trimethylamine Oxide

Effects of phenolic compounds from blueberry leaves on the thermal decomposition of trimethylamine oxide in squid extract

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Yingchang Li ◽  
Fengxia Du ◽  
Suzhen Song ◽  
Shuangyan Li ◽  
Xianqing Yang ◽  
...  
Keyword(s):  
Thermal Decomposition ◽  
Free Radicals ◽  
Chlorogenic Acid ◽  
Theoretical Basis ◽  
Leaf Extract ◽  
Aquatic Products ◽  
Trimethylamine Oxide ◽  
Mechanism Of Inhibition ◽  
Development And Utilization ◽  
Blueberry Leaves

AbstractThe effects of chlorogenic acid and quercetin-3-D-galactoside on the decomposition of trimethylamine oxide (TMAO) in squid extract and the main mechanism of inhibition of thermal decomposition were studied. The results indicated that chlorogenic acid and quercetin-3-D-galactoside could inhibit decomposition of TMAO in squid extract. The amount of TMAO was increased by 11.79 and 15.76% in squid extract treated with chlorogenic acid and quercetin-3-D-galactoside from 0 and 2.5 g/L, respectively. The contents of trimethylamine (TMA), dimethylamine (DMA), and formaldehyde (FA) were significantly decreased with increasing contents of chlorogenic acid and quercetin-3-D-galactoside. There were many free radicals in squid extract at high temperatures; however, the free radical signals were weakened after the addition of chlorogenic acid and quercetin-3-D-galactoside therein. This implied that chlorogenic acid and quercetin-3-D-galactoside could inhibit the thermal decomposition of TMAO in squid extract, which was associated with the scavenging of their free radicals. This result provides a theoretical basis for the development and utilization of blueberry leaf extract as an efficient FA inhibitor for aquatic products.

Gas Chromatographic Method for Determination of Dimethylamine, Trimethylamine, and Trimethylamine Oxide in Fish-Meat Frankfurters

1991 ◽  
Vol 74 (2) ◽  
pp. 400-403
Author(s):  
Walter Fiddler ◽  
Robert C Doerr ◽  
Robert A Gates
Keyword(s):  
Atlantic Menhaden ◽  
Chromatographic Technique ◽  
Acid Extraction ◽  
Fish Meat ◽  
Flame Ionization ◽  
Trimethylamine Oxide ◽  
Headspace Gas ◽  
Gas Chromatographic Method ◽  
Gas Tight

Abstract A method Is described for analysis of minced fish-meat and surlmi-meat frankfurters for dimethylamine (DMA), trimethyiamine (TMA), and trimethyiamine oxide (TMAO) using a headspace-gas chromatographic technique. After simple acid extraction and addition of NaOH, the headspace was directly Injected Into a gas chromatograph by a gas-tight syringe. DMA and TMA were separated on a Chromosorb 103 column and detected by a flame Ionization detector. TMAO was measured as TMA after Zn reduction. Repeatability of the method for DMA, TMA, and TMAO was 6.6,1.0, and 18.8 ppm, respectively. The method was applicable to Alaska pollock-meat and Atlantic menhaden-meat frankfurters, unwashed, and washed mince and surlml.

Boron Fluoride-Alcohol Alkylations. II. Some Studies on the Mechanism1,2

1959 ◽  
Vol 81 (5) ◽  
pp. 1113-1117
Author(s):  
A. Streitwieser ◽  
W. D. Schaeffer ◽  
S. Andreades
Keyword(s):  
Boron Fluoride

Coordination of Chemical (Trimethylamine Oxide) and Molecular (Heat Shock Protein 70) Chaperone Responses to Heat Stress in Elasmobranch Red Blood Cells

2014 ◽  
Vol 87 (5) ◽  
pp. 652-662 ◽  
Author(s):  
Ashra Kolhatkar ◽  
Cayleih E. Robertson ◽  
Maria E. Thistle ◽  
A. Kurt Gamperl ◽  
Suzanne Currie
Keyword(s):  
Heat Stress ◽  
Heat Shock ◽  
Heat Shock Protein ◽  
Red Blood Cells ◽  
Blood Cells ◽  
Heat Shock Protein 70 ◽  
Trimethylamine Oxide
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