Determination of Small Amounts of Tertiary Amines in the Presence of Primary and Secondary Amines

1961 ◽  
Vol 33 (11) ◽  
pp. 1569-1572 ◽  
Author(s):  
J. E. Ruch ◽  
F. E. Critchfield

Talanta ◽  
1963 ◽  
Vol 10 (11) ◽  
pp. 1131-1138 ◽  
Author(s):  
M. Miller ◽  
D.A. Keyworth


The Analyst ◽  
1974 ◽  
Vol 99 (1181) ◽  
pp. 498 ◽  
Author(s):  
Balbir Chand Verma ◽  
Swatantar Kumar


1992 ◽  
Vol 342 (7) ◽  
pp. 581-585 ◽  
Author(s):  
P. L�pez Mah�a ◽  
J. Simal G�ndara ◽  
P. Paseiro Losada ◽  
S. Paz Abu�n ◽  
J. Simal Lozano


1987 ◽  
Vol 52 (11) ◽  
pp. 2699-2709 ◽  
Author(s):  
Dalimil Dvořák ◽  
Zdeněk Arnold

Reaction of arylmethylenemalonaldehydes with tributylphosphine and tertiary amines affords compounds of dipolar structure whereas reaction with primary and secondary amines leads to 1,4-addition products. Salts of nucleophilic inorganic anions add to arylmethylenemalonaldehydes under formation of salts of substituted malonaldehydes.



1984 ◽  
Vol 67 (4) ◽  
pp. 687-691
Author(s):  
F Taylor Noggle ◽  
C Randall Clark

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.



1982 ◽  
Vol 65 (5) ◽  
pp. 1066-1072
Author(s):  
Brian D Ripley ◽  
Bruce J French ◽  
Lloyd V Edgington

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.





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