Putrescine, spermidine, and spermine can be quantified by HPLC.
Polyamines are a general term for aliphatic hydrocarbons that contain two or more amino groups. They are important components that exist within biological cells and are essential for normal metabolism, but it is known that their levels decrease with aging. On the other hand, by consuming polyamines, it is possible to replenish the reduced levels, which is why foods rich in polyamines are expected to have anti-aging effects. This document presents a case study of the quantification of three representative polyamines (putrescine, spermidine, and spermine) contained in soybean products using HPLC. Measurement method: HPLC Product field: Food Analysis purpose: Composition evaluation and identification For more details, please download the document or contact us.
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It is an analysis of food.
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