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Determination of biogenic amines in traditional Chinese fermented foods by reversed-phase high-performance liquid chromatography (RP-HPLC).

Abstract

A survey of biogenic amine content of traditional Chinese fermented foods (douchi, sufu, fermented sausage, yulu, and shrimp paste) was carried out. Eight major biogenic amines including putrescine, cadaverine, histamine, phenylethylamine, tyramine, spermine, spermidine and tryptamine were separated by reversed-phase HPLC-DAD on Inertsil ODS-SP column after pre-column derivatisation with dansyl chloride. The results showed that spermine (1.65-3.96 mg 100 g(-1)), putrescine (0.20-10.89 mg 100 g(-1)), cadaverine (3.60-12.14 mg 100 g(-1)), and histamine (0.57-20.24 mg 100 g(-1)) were the most represented amines. All amines were detected in yulu, while sufu showed a much higher content of most amines. Shrimp paste showed the lowest level of total biogenic amines. Moreover, the composition and content of eight biogenic amines in the selected samples varied among different food types, origins and batches. Although the average content for each amine is within the range that may elicit direct adverse reactions, consumers should be aware of the potential synergistic effect among different amines and limit their consumption at each meal.

Authors+Show Affiliations

a Chinese Agricultural Ministry Key Laboratory of Tropical Crop Products Processing , Agricultural Product Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences , Zhanjiang , China.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

24844287

Citation

Gong, Xiao, et al. "Determination of Biogenic Amines in Traditional Chinese Fermented Foods By Reversed-phase High-performance Liquid Chromatography (RP-HPLC)." Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment, vol. 31, no. 8, 2014, pp. 1431-7.
Gong X, Wang X, Qi N, et al. Determination of biogenic amines in traditional Chinese fermented foods by reversed-phase high-performance liquid chromatography (RP-HPLC). Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2014;31(8):1431-7.
Gong, X., Wang, X., Qi, N., Li, J., Lin, L., & Han, Z. (2014). Determination of biogenic amines in traditional Chinese fermented foods by reversed-phase high-performance liquid chromatography (RP-HPLC). Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment, 31(8), 1431-7. https://doi.org/10.1080/19440049.2014.926402
Gong X, et al. Determination of Biogenic Amines in Traditional Chinese Fermented Foods By Reversed-phase High-performance Liquid Chromatography (RP-HPLC). Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2014;31(8):1431-7. PubMed PMID: 24844287.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Determination of biogenic amines in traditional Chinese fermented foods by reversed-phase high-performance liquid chromatography (RP-HPLC). AU - Gong,Xiao, AU - Wang,Xiaoxi, AU - Qi,Ningli, AU - Li,Jihua, AU - Lin,Lijing, AU - Han,Zhiping, Y1 - 2014/06/12/ PY - 2014/5/22/entrez PY - 2014/5/23/pubmed PY - 2015/3/31/medline KW - HPLC analysis KW - biogenic amines KW - diode array detector KW - fermented foods KW - household production SP - 1431 EP - 7 JF - Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment JO - Food Addit Contam Part A Chem Anal Control Expo Risk Assess VL - 31 IS - 8 N2 - A survey of biogenic amine content of traditional Chinese fermented foods (douchi, sufu, fermented sausage, yulu, and shrimp paste) was carried out. Eight major biogenic amines including putrescine, cadaverine, histamine, phenylethylamine, tyramine, spermine, spermidine and tryptamine were separated by reversed-phase HPLC-DAD on Inertsil ODS-SP column after pre-column derivatisation with dansyl chloride. The results showed that spermine (1.65-3.96 mg 100 g(-1)), putrescine (0.20-10.89 mg 100 g(-1)), cadaverine (3.60-12.14 mg 100 g(-1)), and histamine (0.57-20.24 mg 100 g(-1)) were the most represented amines. All amines were detected in yulu, while sufu showed a much higher content of most amines. Shrimp paste showed the lowest level of total biogenic amines. Moreover, the composition and content of eight biogenic amines in the selected samples varied among different food types, origins and batches. Although the average content for each amine is within the range that may elicit direct adverse reactions, consumers should be aware of the potential synergistic effect among different amines and limit their consumption at each meal. SN - 1944-0057 UR - https://www.unboundmedicine.com/medline/citation/24844287/Determination_of_biogenic_amines_in_traditional_Chinese_fermented_foods_by_reversed_phase_high_performance_liquid_chromatography__RP_HPLC__ L2 - http://www.tandfonline.com/doi/full/10.1080/19440049.2014.926402 DB - PRIME DP - Unbound Medicine ER -