Food and Fermentation Industries >

2022 , Vol. 48 >Issue 20: 225 - 230

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029408

The detection of biogenic amines in skipjack tuna by using the ultrahigh performance liquid chromatography-tandem mass spectrometry method

  • 刘洋帆 ,
  • 李绪鹏 ,
  • 冯阳 ,
  • 王迪 ,
  • 陈胜军 ,
  • 杨贤庆 ,
  • 吴燕燕 ,
  • 邓建朝
Expand
  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China)
    3(Guangdong Agricultural Technology Extension Center, Guangzhou 510300, China)
    4(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2021-09-17

  Revised date: 2021-12-10

  Online published: 2022-11-18

Fold

Abstract

This study established a detection method for spermine, spermidine, tyramine, tryptamine, histamine, β-phenylethylamine, putrescine and cadaverine for 8 kinds of biogenic amines by utilizing ultrahigh performance liquid chromatography-tandem mass spectrometry method (UPLC-MS/MS). The sample was extracted and decontaminated by 0.2% acidified acetonitrile and dichloromethane separately, and then separated using a C18 column. Methanol and 0.5% formic acid in water were used as the mobile phase for gradient elution. Mass spectrometry data were obtained by electrospray positive ion (ESI+) scanning in multiple reaction monitoring (MRM) mode, and an internal standard method was used for quantification. Results showed that 8 kinds of biogenic amines could be separated within 6 minutes, and the linearity was good with the correlation coefficient R between 0.995 6 and 0.999 6. The detection limit was in the range of 75-150 μg/kg and the quantification limit was in the range of 250-500 μg/kg. Moreover, the average recovery rate of the sample was between 82%-113% and the relative standard deviation was between 2.3% and 9.7%. This method developed here was simple, fast, and had good sensitivity, recovery, and precision, which was suitable for the determination of biogenic amines in skipjack tuna.

Key words： skipjack tuna; biogenic amine; ultrahigh performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS)

Cite this article

刘洋帆 , 李绪鹏 , 冯阳 , 王迪 , 陈胜军 , 杨贤庆 , 吴燕燕 , 邓建朝 . The detection of biogenic amines in skipjack tuna by using the ultrahigh performance liquid chromatography-tandem mass spectrometry method[J]. Food and Fermentation Industries, 2022 , 48(20) : 225 -230 . DOI: 10.13995/j.cnki.11-1802/ts.029408

References

[1] 李鹏, 许柳雄, 周成, 等.中西太平洋金枪鱼围网自由鱼群渔场重心变动及其与南方涛动指数的关系[J].南方水产科学, 2020, 16(2):70-76.
LI P, XU L X, ZHOU C, et al.Variation of fishing ground gravity of tuna free-swimming school caught by purse seiner in Western and Central Pacific Ocean and its relationship with Southern Oscillation Index[J].South China Fisheries Science, 2020, 16(2):70-76.
[2] KOLODY D, HOYLE S.Evaluation of tag mixing assumptions in western Pacific Ocean skipjack tuna stock assessment models[J].Fisheries Research, 2015, 163:127-140.
[3] 童铃, 金毅, 徐坤华, 等.3种鲣鱼背部肌肉的营养成分分析及评价[J].南方水产科学, 2014,10(5):51-59.
TONG L, JIN Y, XU K H, et al.Analysis of nutritional components in back muscle of skipjacks[J].South China Fisheries Science, 2014,10(5):51-59.
[4] SANTOS M H S.Biogenic amines:Their importance in foods[J].International Journal of Food Microbiology, 1996, 29(2-3):213-231.
[5] 张凤杰, 薛洁, 王异静, 等.黄酒中生物胺的形成及其影响因素[J].食品与发酵工业, 2013, 39(2):62-68.
ZHANG F J, XUE J, WANG Y J, et al.Study on biogenic amines formation and influencing factors in Chinese rice wine[J].Food and Fermentation Industries, 2013, 39(2):62-68.
[6] 刘亚楠,李欢,陈剑,等.水产品生物胺检测技术研究进展[J].食品科学, 2021, 42(15):269-277.
LIU Y N, LI H, CHEN J, et al.Progress in detection techniques for biogenic amines in aquatic products[J].Food Science, 2021, 42(15):269-277.
[7] 杨春婷, 赵晓娟, 白卫东.肉类中的生物胺形成及其在肉类新鲜度评价中的应用研究进展[J].肉类研究, 2017, 31(1):55-59.
YANG C T, ZHAO X J, BAI W D.Formation of biogenic amines during meat storage and their application in assessment of meat freshness[J].Meat Research, 2017, 31(1):55-59.
[8] DEL RIO B, REDRUELLO B, LINARES D M, et al.The biogenic amines putrescine and cadaverine show in vitro cytotoxicity at concentrations that can be found in foods[J].Scientific Reports, 2019, 9:120.
[9] MERCOGLIANO R, SANTONICOLA S.Scombroid fish poisoning:Factors influencing the production of histamine in tuna supply chain.A review[J].LWT-Food Science & Technology, 2019, 114:108374.
[10] ZOUMAS-MORSE C, ROCK C L, QUINTANA E L, et al.Development of a polyamine database for assessing dietary intake[J].Journal of the American Dietetic Association, 2007, 107(6):1 024-1 027.
[11] PRESTER L.Biogenic amines in fish, fish products and shellfish:A review[J].Food Additives & Contaminants.Part A:Chemistry, Analysis, Control, Exposure & Risk Assessment, 2011, 28(11):1 547-1 560.
[12] 邓建朝, 李少丽, 杨贤庆, 等.金枪鱼中生物胺的防控技术与检测技术的研究发展[J].食品与发酵工业, 2019, 45(24):262-268.
DENG J C, LI S L, YANG X Q, et al.Research and development of prevention and control technology of bioamine and its detection technology in tuna[J].Food and Fermentation Industries, 2019, 45(24):262-268.
[13] PALERMO C, MUSCARELLA M, NARDIELLO D, et al.A multiresidual method based on ion-exchange chromatography with conductivity detection for the determination of biogenic amines in food and beverages[J].Analytical & Bioanalytical Chemistry, 2013, 405(2-3):1 015-1 023.
[14] 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.
[15] 张燕, 何祥, 江海波, 等.高效液相色谱与液质联用技术在有机化工生产中的应用[J].化工设计通讯, 2020, 46(10):142-143.
ZHANG Y, HE X, JIANG H B, et al.Application of HPLC and LC-MS in organic chemical production[J].Chemical Engineering Design Communications, 2020, 46(10):142-143.
[16] ZHANG H W, YU M, JIA H M, et al.Comprehensive identification of potential antioxidant components in the aerial parts of Polygonum chinense L.var.hispidum using ultra high performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry[J].Journal of Separation Science, 2020, 43(12):2 380-2 392.
[17] CHU C, ZHANG H, MAO H, et al.Simultaneous determination of seven compounds in Chinese patent medicines Chenxiangqu by matrix solid-phase dispersion coupled with ultra-high performance liquid chromatography/quadrupole time-of-flight mass spectrometry[J].Journal of Separation Science, 2020, 43(14):2 869-2 879.
[18] ZHAO Y Y, LU H L, WANG Q, et al.Rapid qualitative profiling and quantitative analysis of phenolics in Ribes meyeri leaves and their antioxidant and antidiabetic activities by HPLC-QTOF-MS/MS and UHPLC-MS/MS[J].Journal of Separation Science, 2021, 44(7):1 404-1 420.
[19] 叶磊海, 裘均陶, 钟世欢, 等.基于PriME净化的高效液相色谱-串联质谱法检测水产品中9种生物胺[J].食品工业科技, 2019, 40(9):253-257;263.
YE L H, QIU J T, ZHONG S H, et al.Determination of 9 kinds of biological amines in aquatic products by high performance liquid chromatography-tandem mass spectrometry based on PriME solid phase extraction[J].Science and Technology of Food Industry, 2019, 40(9):253-257;263.
[20] XIAN Y P, DONG H, WU Y L, et al.QuEChERS-based purification method coupled to ultrahigh performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) to determine six quaternary ammonium compounds (QACs) in dairy products[J].Food Chemistry, 2016, 212:96-103.
[21] 孙丽.金枪鱼肉在蒸煮过程中品质特性变化的研究[D].无锡:江南大学, 2009.
SUN L.Study on quality changes of tuna during steam cooking processes[D].Wuxi:Jiangnan University, 2009.
[22] 方志娟, 李晓芹, 丁洪流, 等.UPLC-MS/MS法测定动物源性食品中16种非甾体消炎药残留量[J].安徽农业科学, 2021, 49(21):211-214;217.
FANG Z J, LI X Q, DING H L, et al.Determination of 16 non-steroidal anti-inflammatory veterinary drugs residues in animal-origin foods by UPLC-MS/MS[J].Journal of Anhui Agricultural Sciences, 2021, 49(21):211-214;217.
[23] 王光强, 俞剑燊, 胡健, 等.食品中生物胺的研究进展[J].食品科学, 2016, 37(1):269-278.
WANG G Q, YU J S, HU J, et al.Progress in research on biogenic amines in foods[J].Food Science, 2016, 37(1):269-278.
[24] HERNÁNDEZ-ORTE P, LAPEÑA A C, PEÑA-GALLEGO A, et al.Biogenic amine determination in wine fermented in oak barrels:Factors affecting formation[J].Food Research International, 2008, 41(7):697-706.
[25] 杨姗姗, 王晓雯, 林翠苹.水产品中生物胺的研究进展[J].青岛农业大学学报(自然科学版), 2021, 38(1):65-73.
YANG S S, WANG X W, LIN C P.Research progress of biogenic amines in aquatic products[J].Journal of Qingdao Agricultural University (Natural Science), 2021, 38(1):65-73.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.