为评估市售郫县豆瓣酱产品中生物胺的含量、种类以及产品的生物胺安全性,采用高效液相色谱法丹磺酰氯衍生检测了2大类21种郫县豆瓣酱中生物胺的含量和种类,并测定了样品中相关的品质指标。结果显示,21种郫县豆瓣酱中生物胺的总量范围在(86.85±1.99)~(611.83±7.16) mg/kg,腐胺、尸胺、组胺及酪胺是豆瓣中的主要生物胺。个别样品中的组胺、酪胺及β-苯乙胺的含量较高,超过了建议范围,特别是组胺和酪胺毒性较强,说明个别品牌豆瓣酱不完全在食用的安全水平之内。另外,红油豆瓣酱的生物胺总量高于传统郫县豆瓣酱,21种豆瓣酱中生物胺含量与品质指标之间的相关性较弱或不相关,组胺与酪胺的含量呈显著相关性。
The object of this study was to analyze the biogenic amines in commercial Pixian horsebean paste products and evaluate their safety. The contents and types of biogenic amines in 21 Pixian horsebean paste products were determined by dansyl chloride derivatization and HPLC, and the physicochemical properties of the samples were measured. The results showed that the content of biogenic amines varied in a range of (86.85±1.99)-(611.83±7.16) mg/kg, and putrescine, cadaverine, histamine and tyramine were main biogenic amines in products. However, the contents of histamine, tyramine and β-phenylethylamine in some products were high and even exceeded the recommendation values, as histamine and tyramine in particular were toxic, which indicated that some products were not completely safe for human consumption. In addition, the total amount of biogenic amines in red oil horsebean paste was higher than that in traditional horsebean paste. Moreover, the correlation between biogenic amines content and quality indexes of the 21 horsebean paste were weak or irrelevant, while the contents of histamine and tyramine were significantly relevant. It was concluded that the level of biogenic amines detected in Pixian horsebean pastes in this research can provide preliminarily theoretical data for studying the safety of biogenic amines in such pastes.
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