To investigate the accumulation of the intense fermentation in pickles, pre-column derivatization high performance liquid chromatography was used to analyze the contents of 8 biogenic amines in 299 different process pickles. The results showed that the deeper the fermentation, the higher the amine content. The average content of biogenic amine in the intense fermentation sauerkraut and modern industrial paocai semi-finished products was (613.4±163.1) and (800.4±370.9) mg/kg, respectively. The mean biogenic amines content of weak fermentation samples, including traditional Sichuan Paocai, labaicai, dongcai, yacai, and others, were between 100-200 mg/kg. In no fermentation samples, The average biogenic amines content of seasoning kelp was (36.2±27.9) mg/kg, which was the lowest content. Putrescine, cadaverine, histamine and tyramine were the principal biogenic amines found in fermented pickles. Cadaverine was the most frequent and abundant biogenic amines in intense fermentation pickles. The processing technology was the most important factor for generation of BA. In addition, vegetables variety and hygiene level also affected biogenic amines accumulation in pickles. According to the international limit of biogenic amines in food, pickles in China are generally safe. The results of this study could provide guidance for the prevention and control of biogenic amines in pickles and the formulation of standards.
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