王充,易少凌.高效液相色谱法测定大豆发酵制品中的生物胺[J].食品安全质量检测学报,2015,6(6):2049-2055
高效液相色谱法测定大豆发酵制品中的生物胺
Determination of biogenic amines in fermented product from soya beans by high performance liquid chromatography
投稿时间:2015-04-14  修订日期:2015-06-09
DOI:
中文关键词:  大豆发酵制品  生物胺  高效液相色谱法
英文关键词:fermented product from soya beans  biogenic amines  high performance liquid chromatography
基金项目:
作者单位
王充 广东食品药品职业学院 
易少凌 广东食品药品职业学院 
AuthorInstitution
WANG Chong Guangdong Food and Drug Vocational College 
YI Shao-Ling Guangdong Food and Drug Vocational College 
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中文摘要:
      目的 从生物胺角度初步探讨大豆发酵制品的食用安全性, 为确定大豆发酵制品的推荐安全摄入水平提供初步参考。方法 采用柱前衍生高效液相色谱法检测大豆发酵制品中生物胺的含量, 以0.4 mol/L高氯酸为提取液, 以丹酰氯为衍生试剂, 紫外检测波长254 nm。结果 样品组分分离及测定结果重现性较好, 豆豉、豆酱、酱油3种大豆发酵制品均有部分品牌组胺含量超过危害作用水平(即500 mg/kg), 8个样品中有7种超过100 mg/kg, 同类不同品牌大豆发酵制品间组胺含量没有明显差别; 色胺均未检出; 除组胺外, 3种大豆发酵制品中尚可能存在2-苯乙胺、腐胺及尸胺。结论 大豆发酵制品的色胺未检出, 组胺含量较高, 大量食用可能影响人体健康。
英文摘要:
      Objective To assess the security of fermented product from soya beans, and give a reference for their reference intakes. Methods To determine biogenic amines in lobster sauce, soy sauce and soybean paste by high performance liquid chromatography (HPLC), the biogenic amines were extracted with 0.4 mol/L perchloric acid solution, the pre-column derivatising agent was dansyl chloride, the mobile phase was acetonitrile and water (V:V=60:40), and the flow rate was 1.0 mL /min. UV detector was used to determine the biogenic amines, and the wavelength was 254 nm. Results Histamine was found in every kind of the fermented product with soya beans, and the concentration was higher than 500 mg/kg, which was the level in food that would cause harm to human body made by the Food and Drug Administration (FDA) in America. The average concentration of histamine in the fermented product with soya beans determined was 469.19 mg/kg, and different kinds of fermented products with soya beans had almost the same concentration of histamine. While no tryptamine was found in these samples, there were 2-phenylethylamine, putrescine and cadaverine in these fermented product from soya beans probably besides histamine. Conclusion There is a high concentration of histamine in the fermented product from soya beans, and it will probably cause harm to human body for a lot of intakes.
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