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Biogenic amines in commercially produced Yulu, a Chinese fermented fish sauce.

Abstract

Seven biogenic amines were determined in 35 commercially produced Yulu samples from three provinces of China by pre-column derivatisation with dansyl chloride (Dns-Cl) and high-performance liquid chromatography with fluorescence detection (HPLC-FLD). Putrescine, cadaverine, histamine and tyramine were the major biogenic amines (more than 100 mg kg(-1)), while tryptamine, spermidine and spermine were regarded as minor biogenic amines (less than 25 mg kg(-1)). Twenty samples contained more than 50 mg kg(-1) histamine (the limit for histamine in seafood products as suggested by the Food and Drug Administration). Twenty-one samples contained more than 100 mg kg(-1) tyramine and 10 contained more than 1000 mg kg(-1) total biogenic amines. This study provided data on biogenic amine levels in Chinese fermented fish sauce. The results suggested that biogenic amine content should be monitored in commercially produced Yulu.

Authors+Show Affiliations

a Laboratory of Food Chemistry and Nutrition, College of Food Science and Engineering , Ocean University of China , Qingdao , China.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24779975

Citation

Jiang, Wei, et al. "Biogenic Amines in Commercially Produced Yulu, a Chinese Fermented Fish Sauce." Food Additives & Contaminants. Part B, Surveillance, vol. 7, no. 1, 2014, pp. 25-9.
Jiang W, Xu Y, Li C, et al. Biogenic amines in commercially produced Yulu, a Chinese fermented fish sauce. Food Addit Contam Part B Surveill. 2014;7(1):25-9.
Jiang, W., Xu, Y., Li, C., Dong, X., & Wang, D. (2014). Biogenic amines in commercially produced Yulu, a Chinese fermented fish sauce. Food Additives & Contaminants. Part B, Surveillance, 7(1), 25-9. https://doi.org/10.1080/19393210.2013.831488
Jiang W, et al. Biogenic Amines in Commercially Produced Yulu, a Chinese Fermented Fish Sauce. Food Addit Contam Part B Surveill. 2014;7(1):25-9. PubMed PMID: 24779975.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Biogenic amines in commercially produced Yulu, a Chinese fermented fish sauce. AU - Jiang,Wei, AU - Xu,Ying, AU - Li,Chunsheng, AU - Dong,Xiaoyan, AU - Wang,Dongfeng, Y1 - 2013/09/18/ PY - 2014/5/1/entrez PY - 2014/5/2/pubmed PY - 2014/12/15/medline KW - Yulu KW - biogenic amines KW - fermented fish KW - fish sauce KW - histamine SP - 25 EP - 9 JF - Food additives & contaminants. Part B, Surveillance JO - Food Addit Contam Part B Surveill VL - 7 IS - 1 N2 - Seven biogenic amines were determined in 35 commercially produced Yulu samples from three provinces of China by pre-column derivatisation with dansyl chloride (Dns-Cl) and high-performance liquid chromatography with fluorescence detection (HPLC-FLD). Putrescine, cadaverine, histamine and tyramine were the major biogenic amines (more than 100 mg kg(-1)), while tryptamine, spermidine and spermine were regarded as minor biogenic amines (less than 25 mg kg(-1)). Twenty samples contained more than 50 mg kg(-1) histamine (the limit for histamine in seafood products as suggested by the Food and Drug Administration). Twenty-one samples contained more than 100 mg kg(-1) tyramine and 10 contained more than 1000 mg kg(-1) total biogenic amines. This study provided data on biogenic amine levels in Chinese fermented fish sauce. The results suggested that biogenic amine content should be monitored in commercially produced Yulu. SN - 1939-3229 UR - https://www.unboundmedicine.com/medline/citation/24779975/Biogenic_amines_in_commercially_produced_Yulu_a_Chinese_fermented_fish_sauce_ L2 - http://www.tandfonline.com/doi/full/10.1080/19393210.2013.831488 DB - PRIME DP - Unbound Medicine ER -