There is a potential risk of biogenic amines being exceeded during the fermentation of Tianbanzi (a crucial intermediate product in the fermentation process of Pixian broad bean paste), and the formation pattern of biogenic amines in Tianbanzi is still unclear. In this study, a qualitative and quantitative method for the determination of seven biogenic amines in broad bean was first developed using ultra-high performance liquid chromatography with quadrupole time-of-flight mass spectrometry (UHPLC-QTOF/MS); further, tea polyphenols (TP) and (-)-epigallocatechin-3-gallate (EGCG) were added to inhibit the formation of biogenic amines during the fermentation of Tianbanzi. The results indicated that the total biogenic amine content showed a decreasing trend during 0-10 d of Tianbanzi fermentation, and then gradually increased during 10-60 d of fermentation; the addition of TP and EGCG before Tianbanzi fermentation could significantly inhibit the formation of total biogenic amines in Tianbanzi, especially the complete disappearance of 2-phenylethylamine. Furthermore, the addition of TP and EGCG did not negatively affect the sensory of Tianbanzi. The results provide a theoretical basis for the development of new high-quality Pixian board bean paste products with low biogenic amines.
LI Weili
,
CONG Meng
,
ZHANG Cong
,
LIU Yushu
,
ZHOU Jiayi
,
WANG Yang
,
HU Tao
,
WU Tao
. The formation pattern and inhibition of seven biogenic amines during the fermentation of Tianbanzi[J]. Food and Fermentation Industries, 2023
, 49(7)
: 106
-111
.
DOI: 10.13995/j.cnki.11-1802/ts.031973
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