Plant Cadaverine Content HPLC Assay Kit

Product Description Cadaverine is a diamine with a putrid odor， produced by bacterial decarboxylation of lysine during the putrefaction of animal tissues and protein hydrolysis. It is widely present in living organisms， but its content is more significant in fermented foods (such as cheese and fermented sausages)， aged meats， and spoiled proteinaceous foods. Cadaverine exhibits cytotoxicity to intestinal cells and can induce cell necrosis. Cadaverine often coexists with putrescine， and together they serve as important indicators of the degree of protein putrefaction. Cadaverine lacks ultraviolet (UV) absorption groups and fluorescent properties， and thus cannot be directly determined by conventional detectors. This kit employs a pre-column derivatization method: under alkaline conditions， dansyl chloride specifically reacts with the amino groups of cadaverine to form stable derivatives with UV absorption. The derivatives exhibit good characteristic absorption at 254 nm with high response， making them suitable for automated batch analysis by high-performance liquid chromatography (HPLC). This kit is specifically designed for the rapid and efficient extraction and quantification of cadaverine in plant samples. Instruments and Reagents Required for the Assay High-performance liquid chromatograph (HPLC) equipped with a C18 column (4.6 × 250 mm， water tolerance ≥ 90%) and a UV-Vis detector (VWD); ultrasonic cleaner; water bath; vortex mixer; electronic balance; low-temperature high-speed centrifuge (4°C， 8000 r/min); adjustable pipettes; syringe; organic membrane filter; HPLC-grade acetonitrile， etc.