采用固相萃取-气相色谱法测定腌肉中酪胺、组胺、精胺、亚精胺和β-苯乙胺等5种生物胺的含量。腌肉样品用50 g·L^-1三氯乙酸溶液提取，强阳离子交换固相萃取柱净化。用Agilent DB-1701色谱柱（30 m×0.25 mm，0.25 μm）分离，氮磷检测器检测。5种生物胺的质量浓度均在1.0~50.0 mg·L^-1内与其对应的峰面积呈线性关系，方法的检出限（3S/N）为0.12~0.32 mg·kg^-1。以空白样品为基体进行加标回收试验，所得回收率为78.0%~96.8%，测定值的相对标准偏差（n=6）为2.2%~7.1%。

GC was applied to the determination of 5 bioamines, i.e. tyramine, histamine, spermine, spermidine and phenylethylamine in bacon with solid phase extraction. The bacon sample was extracted with 50 g·L^-1 trichloroacetic acid solution and purified by SCX solid phase extraction column. The analytes were separated on Agilent DB-1701 chromatographic column (30 m×0.25 mm, 0.25 μm) and detected by NPD. Linear relationships between values of peak area and mass concentration of the 5 bioamines were all kept in the same range of 1.0-50.0 mg·L^-1, with detection limits (3S/N)in the range of 0.12-0.32 mg·kg^-1. On the base of blank sample, test for recovery was made by standard addition method. Values of recovery found were in the range of 78.0%-96.8%, with RSD's (n=6) in the range of 2.2%-7.1%.