439are distributed in all of the foods investigated. It is interesting to point out that mushrooms and beans contained appreciable amounts of spermidine because mutagenicity of the nitrosamines formed from spermidine has been proved as described previously. To our knowledge, this finding of the presence of large amounts of spermidine in mushrooms was not reported in the literature.From this study, it was concluded that the accurate measurements of di-and polyamines in foods can be achieved by using GLC after derivatization. Due to simplicity and reproducibility of the derivative formation reaction, and stability of the derivatives formed, the method reported herein appears to be adequate for both qualitative and quantitative analps of diand polyamines in foods, although requiring ion-exchange chromatographic purification.