In order to evaluate the comprehensive quality of fermented chili, the high-performance liquid chromatography (HPLC) was used to detect the contents of eight biogenic amines in the fermented chili samples from Yunnan, Guizhou, Sichuan, Chongqing and other places in China. The contents of reducing sugar, total acid, and amino nitrogen were measured and the sensory analysis was performed. The total biogenic amines were between 3.281 and 398.831 mg/kg. Tyramine was detected in all the samples, and its content in Zao pepper was significantly higher than any other samples, while in pickled peppers was generally between 3 and 8 mg/kg. The content of reducing sugar, total acid and amino acid nitrogen in the samples was in the range of 0.06%-10.21%, 0.18-1.85 g/100 g and 0.06-0.45 g/100 g, respectively. Sensory analysis showed that the acceptance of Zao pepper and pickled pepper was higher than others. The significant difference in contents of biogenic amines may be related to factors such as the type of raw materials, manufacturing process and fermentation time.
WU Xunzhong
,
ZHI Jinglei
,
KAN Jianquan
,
WU Yun
,
DU Muying
. Biogenic amine and quality analysis of fermented chili[J]. Food and Fermentation Industries, 2020
, 46(11)
: 288
-294
.
DOI: 10.13995/j.cnki.11-1802/ts.022760
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