Biogenic amines are potential risk substances in food.In recent years, the accumulation of biogenic amines in pickles has gradually attracted widespread attention.In this study, 490 samples of pickles were collected from all over the country, and the biogenic amine content of pickles was determined by HPLC, and the formation reasons of biogenic amines in eight typical pickles were analyzed based on Pearson correlation.The results showed that the biogenic amine content of pickled vegetables was 0-2 093.49 mg/kg, in which 80.4% of the samples had a total biogenic amine content of less than 500 mg/kg, 13.5% had a biogenic amine content of (500-1 000) mg/kg and 6.1% had a biogenic amine content of ≥1 000 mg/kg.Putrescine, tyramine, cadaverine and histamine are the main biogenic amines in pickles.The content of biogenic amines in different processing techniques is quite different:Nanchong Dongcai have the highest biogenic amine content, with an average biogenic amine content of (1 031.64±509.26) mg/kg;Sichuan industrial pickled vegetables, Northeast sauerkraut and Fuling Zhacai are the second, with average contents of (722.1±406.10), (572.88±158.13) and (360.72±318.18) mg/kg respectively.The average biogenic amine content of other traditional Sichuan pickles, Zizhong Dongjian, Yibin Yacai and Spicy cabbage is less than 500 mg/kg.Total acid, pH, salinity and fermentation time are the key factors affecting biogenic amine accumulation.Pickled vegetables with higher acidity have higher biogenic amine content, while samples with low salt content have higher histamine content, and the longer fermentation time, the higher biogenic amine content.In microorganism, Lactobacillus, Leuconostoc, Streptococcus, and Occanobacillus have a positive correlation with biogenic amine content, with Lactobacillus having the most significant correlation (P<0.05).There was a significant positive correlation (P<0.05) between the Debaryomyces and histamine, while the Pichia, Kazachstania, Wickerhamomyces and Sterigmatomics were positively correlated with cadaverine, putrescine, and tyramine.This study can provide reference for food safety evaluation and biogenic amine content control of traditional pickles in China.
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