Not available outside of the UK & Ireland.

Application

Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Cadaverine may be used as an analytical reference standard for the quantification of the analyte in: Food samples using an electrochemical disposable screen-printed device consisting of two working electrodes in array mode and reversed-phase high-pressure liquid chromatography with fluorescence detection (HPLC-FLD). Biological matrices using reversed-phase liquid chromatography separation coupled to electrospray ionization-ion trap tandem mass spectrometry (HPLC-ESI-ITMS/MS).

General description

Cadaverine, a biogenic amine, belongs to the class of aliphatic diamines and is commonly found in food products including cheese, fish products, fermented sausages, fish sauces, etc. It can be used as a freshness marker and as an indicator of microbial spoilage since it is most commonly identified in food products as a result of inappropriate storage conditions and microbial contamination.