中国传统发酵豆豉中生物胺含量

doi:10.7506/spkx1002-6630-201320021

食品科学

中国传统发酵豆豉中生物胺含量

胡鹏，索化夷，阚建全，陈光静，胡国洲

1.西南大学食品科学学院，重庆 400715；2.重庆市农产品加工及贮藏重点实验室，重庆 400715；
3.农业部农产品贮藏保鲜质量安全风险评估实验室(重庆)，重庆 400715

出版日期:2013-10-25 发布日期:2013-09-28

Biogenic Amine Content of Traditionally Fermented Douchi

HU Peng，SUO Hua-yi，KAN Jian-quan，CHEN Guang-jing，HU Guo-zhou

1. College of Food Science, Southwest University, Chongqing 400715, China；2. Chongqing Key Laboratory of Produce Processing and Storage, Chongqing 400715, China；3. Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation, Ministry of Agriculture, Chongqing 400715, China

Online:2013-10-25 Published:2013-09-28

摘要/Abstract

摘要：

采用高效液相色谱法对中国传统发酵豆豉中生物胺的含量进行测定。结果表明，豆豉样品提取液经苯甲酰氯柱前衍生后，其腐胺、尸胺、色胺、2-苯乙胺、精胺、亚精胺、组胺、酪胺于25min内在Agilent XDB-C18柱(250mm×4.6mm，5μm)上能得到很好分离，各生物胺质量浓度在1.0～80μg/mL时其与相应峰面积有良好的线性关系；最低检测限(以信噪比大于3计)：腐胺、色胺、精胺0.10μg/mL，尸胺、组胺0.03μg/mL，2-苯乙胺、亚精胺、酪胺0.05μg/mL，样品加标各生物胺的回收率均为96.80%～106.10%。该方法快速、灵敏、重复性好，能够满足中国传统发酵豆豉中生物胺的检测需要。结果表明中国传统发酵豆豉中所含生物胺的种类及含量因豆豉的品种而异，8种生物胺总量的范围为101.07～427.19mg/kg。

关键词: 中国传统发酵豆豉, 生物胺, 高效液相色谱法

Abstract:

A method for detecting the content of biogenic amine in traditionally fermented Douchi by HPLC was developed.
The method was based on a reversed-phase column (Agilent XDB C18 column, 250 mm × 4.6 mm × 5 μm) for pre-column
derivatization with benzoyl chloride. Douchi samples were separated by HPLC using gradient elution (methanol and ultra
pure water), and detected with a UV-visible detection at 254 nm. The method allowed simultaneous determination of 8
amines in less than 25 min including putrescine, cadaverine, tryptamine, 2-phenyl-ethylamine, spermidine, spermine,
histamine and tyramine. A good linearity for each amine was observed between 1 μg/mL and 80 μg/mL. The detection
limits ranged from 0.03 to 0.10 μg/mL. The average recovery rate for biogenic amines in traditionally fermented Douchi
was 96.80%–106.10%. Due to its high sensitivity, precision and repeatability, the developed method was feasible for the
determination of biogenic amines in traditionally fermented Douchi. Our results indicated that biogenic amine types and
contents varied among different traditionally fermented Douchi. The variation of total biogenic amine in traditionally
fermented Douchi was 101.07–427.19 mg/kg.

Key words: traditionally fermented Douchi, biogenic amines, high performance liquid chromatography (HPLC)

胡鹏，索化夷，阚建全，陈光静，胡国洲. 中国传统发酵豆豉中生物胺含量[J]. 食品科学, doi: 10.7506/spkx1002-6630-201320021.

HU Peng，SUO Hua-yi，KAN Jian-quan，CHEN Guang-jing，HU Guo-zhou. Biogenic Amine Content of Traditionally Fermented Douchi[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201320021.

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中国传统发酵豆豉中生物胺含量

Biogenic Amine Content of Traditionally Fermented Douchi

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