该文研究华南高盐稀态酱油中生物胺(biogenic amines,BAs)的差异性,旨在为华南地区酱油食用安全性提供一定依据。抽取不同品牌和等级的酱油,利用丹磺酰氯柱前衍生法和国标方法分别检测了其中的BAs、氨基酸态氮,并分析了不同品牌和不同等级的酱油中BAs的组分差异。结果发现,β-苯乙胺、腐胺、尸胺、酪胺、亚精胺和精胺是华南地区生产的高盐稀态酱油中主要的BAs,样品中的总胺大部分在10～500 mg/L,含量超过1 000 mg/L的有3个,占10%,说明我国市面上酱油中BAs含量大多数属于安全范围,但安全问题也不容忽视。不同品牌和等级的酱油中BAs组分间有显著性差异,β-苯乙胺、色胺、精胺、亚精胺和酪胺对不同品牌和等级的酱油中BAs的组成具有重要影响。品牌和等级对酱油中BAs的富集具有显著影响。
To study the difference of biogenic amines in South China high salt dilute soy sauce, and provide some basis for the edible safety of soy sauce, different brands and grades of soy sauce were selected. The biogenic amines and amino acid nitrogen in soy sauce were determined by dansyl chloride pre column derivatization method and national standard method respectively, and the component differences of biogenic amines in different brands and grades of soy sauce were analyzed. The results showed that β-phenylethylamine, putrescine, cadaverine, tyramine, spermidine and spermine were the main biogenic amines in high salt dilute soy sauce in South China. Most of the total amines in the samples were 10-500 mg/L, three samples had the content of total amines larger than 1 000 mg/L, accounted for 10% of all samples. This showed that the content of biogenic amines in soy sauce on the market in China was mostly in the safe range, but the safety problem could not be ignored. Brand and grade had significant influence on the enrichment of biogenic amines in soy sauce.
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