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.
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 - https://www.tandfonline.com/doi/full/10.1080/19440049.2014.926402
DB - PRIME
DP - Unbound Medicine
ER -