[1] DONG H, XIAO K J.Modifified QuEChERS combined with ultra high performance liquid chromatography tandem mass spectrometry to determine seven biogenic amines in Chinese traditional condiment soy sauce[J].Food Chemistry, 2017, 229:502-508.
[2] 陈辉, 周秋树.鱼露中生物胺的研究进展[J].肉类研究, 2016, 30 (1):40-45.
CHEN H, ZHOU Q S.Biogenic amines in fish sauce:A review[J].Meat Reaserch, 2016, 30(1):40-45.
[3] 裘梦婷. 鱼肉蛋白水解液中生物胺的变化及消减控制技术研究[D].杭州:浙江工业大学, 2015.
QIU M T.Study on the changes and control technology of biogenic amines contents in fish protein hydrolysate[D].Hangzhou:Zhejiang University of Technology, 2015.
[4] 吴佳佳, 王思齐, 戴志远.咸鳓鱼中产组胺菌的分离与鉴定[J].食品与发酵工业, 2019, 45 (3):71-76.
WU J J, WANG S Q, DAI Z Y.Isolation and identification of histamine-producing bacteria in salted Chinese herring[J].Food and Fermentation Industries, 2019, 45 (3):71-76.
[5] 景智波, 田建军, 杨明阳, 等.食品中与生物胺形成相关的微生物菌群及其控制技术研究进展[J].食品科学, 2018, 39(15):262-268.
JING Z P, TIAN J J, YANG M Y, et al.Progress in understanding and controlling the microbial community involved in biogenic amine production[J].Food Science, 2018, 39(15):262-268.
[6] 钱茜茜, 吴燕燕, 魏涯, 等.海鲈鱼腌制过程中产胺菌的分离筛选与生物学特性研究[J].食品与发酵工业, 2016, 42(1):70-75.
QIAN Q Q, WU Y Y, WEI Y, et al.Study on isolation and biological characteristics of biogenic amine-forming bacteria during the pickled processing of Japanese Sea Bass[J].Food and Fermentation Industries, 2016, 42(1):70-75.
[7] SATOMI M, KIMUVA M.Isolation and identification of the causative bacterium of histamine accumulation during fish sauce fermentation and the suppression effect of inoculation with starter culture of lactic acid bacterium on the histamine accumulation in fish sauce processing[J].Journal of the Brewing Society of Japan, 2015, 110(12):849-858.
[8] 刘红, 田鑫, 梁一巍, 等.秋刀鱼肉中产胺菌的分离、鉴定及产胺能力分析[J].集美大学学报(自然科学版), 2019, 24(6):419-426.
LIU H, TIAN X, LIANG Y W, et al.Isolation, Identification and biogenic amine producing ability analysis of biogenic amine-forming bacteria from Cololabis saira[J].Journal of Jimei University(Natural Science), 2019, 24(6):419-426.
[9] 陈踊南, 叶日英, 陈俏纯, 等.腌鱼过程中组胺及产组胺菌研究[J].浙江农业科学, 2018, 59(12):2 340-2 343.
CHEN Y N, YE R Y, CHEN Q C, et al.Study on histamine and Histamine-producing bacteria in the process of pickling fish[J].Zhejiang Agricultural Science, 2018, 59(12):2 340-2 343.
[10] ZHANG Y J, ZHANG Y, ZHOU Y, et al.A review of pretreatment and analytical methods of biogenic amines in food and biological samples since 2010[J].Journal of Chromatography A, 2019, 1 605(8):360 361.
[11] 易丽娟, 赵晓娟, 白卫东.食品中生物胺检测方法的研究进展[J].食品研究与开发, 2016, 37(14):197-200;201.
YI L J, ZHAO X J, BAI W D.Research progress in determination methods of biogenic amines in food[J].Food Research and Development, 2016, 37(14):197-200;201.
[12] MOLAEI, TAJIK H, MKRAOI M.Magnetic solid phase extraction based on mesoporous silica-coated iron oxide nanoparticles for simultaneous determination of biogenic amines in an Iranian traditional dairy product;kashk[J].Food Control, 2019, 101:1-8.
[13] PALOMINO-VASCO M, ACEDO-VALENZUELA M I, RODRÍGUEZ-CÁCERES M I, et al.Automated chromatographic method with fluorescent detection to determine biogenic amines and amino acids application to craft beer brewing process[J].Journal of Chromatography A, 2019, 1 601:155-163.
[14] DUFLOS G, INGLEBERT G, HIMBER C, et al.Validation of standard method EN ISO 19343 for the detection and quantification of histamine in fish and fishery products using high-performance liquid chromatography[J].International Journal of Food Microbiology, 2019, 288(2):97-101.
[15] ZARGHAMPOUR F, YAMINI Y, BAHARFAR M, et al.Electromembrane extraction of biogenic amines in food samples by a microflfluidic-chip system followed by dabsyl derivatization prior to high performance liquid chromatography analysis[J].Journal of Chromatography A, 2018, 1 556:21-28.
[16] WANG Y Q, LI C S, LI L H, et al.Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation[J].Food Chemistry, 2019, 296(30):132-141.
[17] EVANGELISTA W P, SILVA T M, GUIDI L R, et al.Quality assurance of histamine analysis in fresh and canned fish[J].Food Chemistry, 2016, 211:100-106.
[18] PARCHAMI R, KAMALABADI M, ALIZADEH N.Determination of biogenic amines in canned fish samples using head-space solid phase microextraction based on nanostructured polypyrrole fiber coupled to modified ionization region ion mobility spectrometry[J].Journal of Chromatography A, 2017, 1 481(20):37-43.
[19] YUAN Y L, LIN X T, LI T H, et al.A solid phase microextraction arrow with zirconium metal-organic framework/molybdenum disulfifide coating coupled with gas chromatography-mass spectrometer for the determination of polycyclic aromatic hydrocarbons in fifish samples[J].Journal of Chromatography A, 2019, 1 592:9-18.
[20] SHAKILA R J,VASUNDHARA T S,KUMUDAVALLY K V.A comparison of the TLC-densitometry and HPLC method for the determination of biogenic amines in fish and fishery products[J].Food Chemistry, 2001, 75(1):255-259.
[21] TAN A L, ZHAO Y, SIVASHANMUGAN K D, et al.Quantitative TLC-SERS detection of histamine in seafood with support vector machine analysis[J].Food Control, 2019, 103:111-118.
[22] 钱勇强, 沈俊炳, 安冬, 等.毛细管电泳—电化学发光联用检测鱼露中苯乙胺[J].中国食品学报, 2013,13(2):165-170.
QIAN Y Q, SHEN J B, AN D, et al.Determination and separation of phenylethylamine in fish sauce by capillary electrophoresis - electrochemiluminescence detection[J].Journal of Chinese Institute of Food Science and Technology, 2013,13(2):165-170.
[23] HE L L, XU Z Q, HIROKAWA T, et al.Simultaneous determination of aliphatic, aromatic and heterocyclic biogenic amines without derivatization by capillary electrophoresis and application in beer analysis[J].Journal of Chromatography A,2017, 1 482:109-114.
[24] OEDIT A,DUIVELSHOF B,LINDENBURG P W, et al.Integration of three-phase microelectroextraction sample preparation into capillary electrophoresis[J].Journal of Chromatography A, 2020, 1 610(11):460 570.
[25] CHOW C F.Biogenic amines- and sulfides-responsive gold nanoparticles for real-time visual detection of raw meat, fish, crustaceans, and preserved meat[J].Food Chemistry, 2020, 311(1):125 908.
[26] ALBANA V,VASJARI M,ARBNESHI T, et al.Electrochemical determination of histamine in fifish sauce using heterogeneous carbon electrodes modifified with rhenium(IV) oxide[J].Sensors and Actuators B:Chemical, 2016, 228:774-781.
[27] ZHOU T,FAN M,YOU R Y,et al.Fabrication of Fe3O4/Au@ATP@Ag Nanorod sandwich structure for sensitive SERS quantitative detection of histamine[J].Analytica Chimica Acta, 2020, 1 104:199-206.
[28] LEE Y C, KUNG H F, WU C H,et al. Determination of histamine in milkfish stick implicated in food-borne poisoning[J]. Journal of Food and Drug Analysis, 2016,24(1):63-71.
[29] ZHOU X X,QIU M T,ZHAO D D,et al.Inhibitory effects of spices on biogenic amine accumulation during fish sauce fermentation[J].Journal of Food Science, 2016, 81(4):913-920.
[30] 周娇娇, 郭丹婧, 尤娟, 等.不同致死方式对鳝鱼肌肉鲜度及生物胺含量的影响[J].华中农业大学学报, 2016, 35(6):129-135.
ZHOU J J, GUO D J, YOU J, et al.Effects of different slaughter methods on freshness and biogenic amines of Monopterus albus muscle[J].Journal of Huazhong Agricultural University, 2016,35(6):129-135.
[31] MERCOGLIANO R, SANTONICOLA S.Scombroid fish poisoning:Factors influencing the production of histamine in tuna supply chain.A review[J].LWT-Food Science and Technology, 2019, 114:108 374.
[32] 蒋倩倩. 不同贮藏温度下鲐鱼组胺及产组胺菌的研究[D].杭州:浙江工商大学, 2012.
JIANG Q Q.Study on histamine and histamine-producing bacteria in mackerel during different storage temperatures[D].Hangzhou:Zhejiang Gongshang University, 2012.
[33] 郭慧. 不同贮藏温度条件下海洋鱼类生物胺含量变化规律研究及特征生物胺分析[D].杭州:浙江大学, 2015.
GUO H.Biogenic amines profile and characteristic amines analysis at different storage temperature in marine fishes[D].Hangzhou:Zhejiang University, 2015.
[34] KIM K H,LEE S H,CHUN B H , et al.Tetragenococcus halophilus MJ4 as a starter culture for repressing biogenic amine (cadaverine) formation during saeu-jeot (salted shrimp) fermentation[J].Food Microbiology, 2019, 82:465-873.
[35] SINGRACHA P,APINYA A,NUTTAWEE N, et al.Application of lactic acid bacteria and yeasts as starter cultures for reduced-salt soy sauce (moromi) fermentation[J].LWT-Food Science and Technology, 2017, 78:181-188.
[36] ZAMAN M Z,BAKAR F A,JINAP S, et al.Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation[J].International Journal of Food Microbiology, 2011, 145(1):84-91.
[37] LEE Y C,KUNG H F,HUANG C Y,et al.Reduction of histamine and biogenic amines during salted fifish fermentation by Bacillus polymyxa as a starter culture[J].Journal of Food and Drug Analysis, 2016, 24(1):157-163.
[38] 姜维. 一株耐盐性高效生物胺降解新菌的筛选、分类鉴定及应用研究[D].青岛:中国海洋大学, 2014.
JIANG W.Study on the screening,taxonomic analysis and application of one novel,salt-tolerant and high efficient biogenic amines degrading bacterium[D].Qingdao:Ocean University of China, 2014.
[39] KULEY E,DURMUS M,UCAR Y, et al.Combined effects of plant and cell-free extracts of lactic acid bacteria on biogenic amines and bacterial load of fermented sardine stored at (3±1) ℃[J].Food Bioscience, 2018, 24:127-136.
[40] KULEY E,YAVUZER M N,YAVUZER E, et al.Inhibitory effects of safflower and bitter melon extracts on biogenic amine formation by fish spoilage bacteria and food borne pathogens[J].Food Bioscience, 2019, 32:100 478.
[41] JIA W, ZHANG R, SHI L, et al.Effects of spices on the formation of biogenic amines during the fermentation of dry fermented mutton sausage[J].Food Chemistry, 2020, 321(15):126 723.
[42] 闵娟,刘红,李传勇,等.4种植物提取物对马鲛鱼保鲜效果研究[J].食品安全质量检测学报, 2017, 8(8):2 847-2 855.
MIN J, LIU H, LI C Y, et al.Preservative effects of 4 kinds of plant extracts on mackerel[J].Journal of Food Safety and Quality, 2017, 8(8):2 847-2 855.
[43] 蔡慧农,陈发河,吴光斌,等.罗非鱼冷藏期间新鲜度变化及控制的研究[J].中国食品学报, 2003, 3(4):46-50.
CAI H N, CHEN F H, WU G B, et al.Studies on freshness changes and control of Tilapia during cold storage[J].Journal of Chinese Institute Food science and Technology, 2003, 3(4):46-50.
[44] 管爱艳,谭贝贝,卢佳芳,等.生物保鲜剂对海鲈鱼冰藏保鲜效果的影响[J].核农学报, 2017, 31(8):1 528-1 536.
GUAN A Y, TAN B B, LU J F, et al.Preservation effect of biological preservative on sea bass meat during iced storage[J].Journal of Nuclear Agricultural Sciences, 2017, 31(8):1 528-1 536.
