采用高效液相色谱法检测了五大类38种市售酱类产品中8种生物胺的含量,并测定了相关理化指标。所有样品都有生物胺检出,总量范围7.21~45.11mg/100g,其中组胺、β-苯乙胺和酪胺的占比最大。五类酱品的生物胺总量从高到低依次是豆酱、菌菇酱、海鲜酱、肉酱和面酱。对于原料不同的酱品,生物胺含量与理化参数的相关性并不一致,部分参数数值和生物胺含量呈现显著相关。

Eight biogenic amines(BAs) in 38 commercial sauce products in five categories were evaluated using high performance liquid chromatography(HPLC).Meanwhile,physico-chemical properties of the samples were measured.BAs was detected in all samples with the range from 7.21 to 45.11 mg/100 g.Histamine,β-phenethylamine and tyramine were the majority biogenic amines.Bean sauces contain the highest level of BAs,followed by mushroom sauce,hoisin sauces,meat sauce and flour sauce.The correlations between BAs and physico-chemical properties are not consistent in different sauces,and some showed significant correlation.