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.
ZHU Tian-ao
,
LIU Chun-feng
,
WANG Jin-jing
,
LI Yong-xian
,
ZHENG Fei-yun
,
NIU Cheng-tuo
,
LI Qi
. Biogenic amines in commercial sauce products in China[J]. Food and Fermentation Industries, 2017
, 43(10)
: 225
-232
.
DOI: 10.13995/j.cnki.11-1802/ts.013852
