黄酒中生物胺含量的高效液相色谱分析法

食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 成分分析 • 下一篇

黄酒中生物胺含量的高效液相色谱分析法

曹利瑞¹,朱松²,俞剑燊³,夏永军¹,王光强¹,胡健⁴,艾连中⁵

1. 上海理工大学
2. 江南大学食品科学与技术国家重点实验室
3. 上海金枫酒业股份有限公司技术中心
4. 上海金枫酒业股份有限公司
5. 上海理工大学医疗器械与食品学院

收稿日期:2015-06-25 修回日期:2015-11-20 出版日期:2016-02-25 发布日期:2016-02-23
通讯作者: 艾连中 E-mail:ailianzhong@163.com
基金资助:
上海市农业科技成果转化资金项目;上海市研究生创新基金项目;沪江基金研究基地专项

The Analytical Method of Biogenic Amines in Chinese rice wine by HPLC

², ², ²,

Received:2015-06-25 Revised:2015-11-20 Online:2016-02-25 Published:2016-02-23

摘要/Abstract

摘要： 建立了一种检测黄酒中生物胺的反相高效液相色谱法，用三氯乙酸提取黄酒中生物胺，丹磺酰氯作为衍生化试剂，1,7-二氨基庚烷作为内标定量。色谱条件为：Waters XBridge C18色谱柱(4.5mm×250mm，3.8μm)作为分离柱，乙腈和水作为流动相进行梯度洗脱，流速为1 mL/min，紫外检测波长为254 nm。结果表明，9种生物胺（盐酸吡哆胺、色胺、腐胺、尸胺、β-苯乙胺、组胺、酪胺、精胺和亚精胺）在40 min内能被很好分离。在1-50 mg/L浓度范围内，各种生物胺呈现良好的线性相关(R2 > 0.999)。各生物胺加标回收率为79.54%-89.55%，相对标准偏差RSD值为3.14%-6.35%，该法各组分检测限为0.002 mg/L-0.009 mg/L。应用柱前衍生化高效液相色谱-紫外检测法，实现了黄酒中生物胺的准确检测。

关键词: 生物胺, 黄酒, 高效液相色谱法, 梯度洗脱

Abstract: An analytical method of biogenic amines in Chinese rice wine by RT-HPLC was developed. Biogenic amines in Chinese rice wine were extracted with trichloroacetic acid (TCA), and then derived with dansyl chloride, 1,7-diamino heptane as quantitative internal standard, and C18 chromatographic column(4.5mm×250mm,3.8μm) used for separation.The mobile phase was acetonitrile and water, the velocity was 1 mL/min, and the uv detection wavelength was 254 nm. The results showed that9 kinds of biogenic amines( pyridoxamine dihydrochloride, tryptamine, putrescine, cadaverine, beta phenethylamine, histamine, tyramine, spermine and spermine) were separated completely within 40 minutes. In the concentration range of 1-50 mg/L, each biogenic amine presented good linear correlations (R2 > 0.999). After the addition of biogenic amine mixed standard solution in Chinese rice wine, the recovery rate was 79.54%-89.55%, the relative standard deviation (RSD) was 3.14%-6.35%, and the detection limit of each component was 0.002-0.009 mg/L. Therefore, pre-column derivative HPLC-ultraviolet detection could be used for the determination of biogenic amines in Chinese rice wine.

Key words: biogenic amine, chinese rice wine, high performance liquid chromatography (HPLC), gradient elution

中图分类号:

TS201.6

曹利瑞朱松俞剑燊夏永军王光强胡健艾连中. 黄酒中生物胺含量的高效液相色谱分析法[J]. 食品科学, 0, (): 0-0.

参考文献

[1] BARDOCZ S, GRANT G, BROWN D S, et al. Polyamines in food-implications for growth and health[J]. The Journal of Nutritional Biochemistry, 1993, 4(2): 66-71.
[2] HALASZ A, BARATH A, SIMON-SARKADIL, et al. Biogenic amines and their production by microorganisms in food[J]. Trends in Food Science and Technology, 1994, 5(2): 42-49.
[3] SILLA S M. Biogenic amines: their importance in foods[J]. Int J Food Microbiol, 1996, 29(2/3): 213-231.
[4] 沈念原, 王秀芹, 高效液相色谱法测定葡萄酒中生物胺的含量[J]. 食品工业科技, 2011, 32(4): 394-396.
[5] HALASE A, BARATH A, HOLZAPFEL W H. The biogenic amines content of beer: the effect of barley, malting and brewing on amine concentration[J]. Z Lebensm Unters Forsch A, 1999, 208(2): 418-423.
[6] 杜木英, 陈宗道, 阚建全, 等青稞酒发酵过程中生物胺动态变化[J]. 食品科学, 2012, 33(3): 163-167.
[7] 黄进. 桑堪果酒中生物胺和杂醇油调控技术研究[D]. 南昌: 江西农业大学, 2011.
[8] 陆永梅, 董明盛, 吕欣, 等. 高效液相色谱法测定黄酒中生物胺的含量[J]. 食品科学, 2006, 27(1): 196-199.
[9] LANGE J, WITTMANN C. Enzyme sensor arrays for the determination of biogenic amines in food samples[J]. Analytical and Bioanalytical Chemistry, 2002, 372(2): 276-283.
[10] SHAKILA R J, VASUNDHARA T S, KUMUDAVALY K V. A comparison of the TLC-densitometry and HPLC method for the determination of biogenic a mines in fish and fishery products[J]. Food Chemistry, 2001, 75(2): 255-259.
[11] AWAN M A, FLEET I, THOMAS C L P. Determination of biogenic diamines with a vaporization derivatisation approach using solid-phase microextraction gas chromatography-mass spectrometry[J]. Food Chemistry, 2008, 111(2): 462-468.
[12] BORAB B M, ROHRER J S. Determination of biogenic amines in alcoholic beverages by ion chromatography with suppressed conductivity detection and integrated pulsed amperometric detection[J]. J Chromatography A, 2007, 1155(1): 22-30.
[13] SIMAT V, DALGAARD P. Use of small diameter column particles to enhance HPLC determination of histamine and other biogenic amines in seafood[J]. LWT-Food Science and Technology, 2011, 44(2):399-406.
[14] 乔成栋, 宋平顺, 严祥, 等. 5种生物胺的毛细管胶束电动色谱分离[J]. 分析化学研究, 2007, 35(1): 95-98.
[15] 麻丽丹, 巴中华. 酶联免疫吸附试验法检测盐渍鳀鱼中的组胺[J]. 中国酿造, 2008, (14): 85-86.
[16] Irena Malinowska,Katarzyna E Stppnik. Analysis of Somc Biogenic Amines by Micellar Liquid Chromatography[J]. Chromatography Re-search International, 2012,2012:1155-1163.
[17] Zotou A, Loukou Z, Soufleros E, et al. Determination of biogenic amines in wines and beers by high performance liquid chro- matography with pre-column dansylation and ultraviolet detection[J]. Chromatographia, 2003, 57(7-8): 429-439.
[18] 李志军. 食品中生物胺及其产生菌株检测方法研究[D]. 青岛: 中国海洋大学, 2007.
[19] Charalampos Proestos, Paul Loukatos,Michael Komaitis. Determination ofbiogenic amines in wines by HPLC with precolumn dansylation and fluorimetric detection. Food Chemistry 106(2008)1218-1224.
[20] Antonella Costantini&Francesca Doria&Enrico Vaudano&Emilia Garcia-Moruno. Chemical and molecular methods for the control of biogenic amine production by microorganisms. Ann Microbiol (2011)61: 173-178.
[21] 谢铭. 黄酒中生物胺的分析研究[J]. 广州化工, 2010, 38 (4): 139-141.
[22] Anna Slomkowska, Wojciech Ambroziak, Biogenic amine profile of the most popular Polish beers. Eur Food Res Technol (2002)215: 380-383.
[23] Jae Young Kim, Donghee Kim, Pojeong Park Hye-In Kang, Eun Kyung Ryu, Soon Mi Kim. Effects of storage temperature and time on the biogenic amine content and microflora in Korean turbid rice wine Makgeolli[J]. Food Chemistry 2011, 128: 87-92.
[24] Lu Yongmei, Lu Xin, Chen Xiaohong, Jiang Mei, Li Chao, Dong Mingsheng. A survey of biogenic amines in Chinese rice wines[J]. Food Chemistry. 2007 100: 1424-1428.
[25] 栾同青. 黄酒酿造过程生物胺变化规律及其产生菌株研究[D]. 济南: 齐鲁工业大学, 2013.

黄酒中生物胺含量的高效液相色谱分析法

The Analytical Method of Biogenic Amines in Chinese rice wine by HPLC

RichHTML

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价

[1]	孙瑞雪，方禹文，陈冬妍，陈全胜，陈晓梅. 基于石墨烯泡沫的电增强固相微萃取-高效液相色谱法测定鱼肉中3 种磺胺类的残留[J]. 食品科学, 2024, 45(5): 265-274.
[2]	胡美怡, 梁建兰, 李润峰, 杨晓宽. 一种新型板栗黄酒多糖的提取分离及其体外免疫活性[J]. 食品科学, 2023, 44(8): 78-85.
[3]	谢庆超，王子，李银辉，刘海泉，白莉，王晔茹，赵勇. 发酵肉制品中的危害因素及防控措施研究进展[J]. 食品科学, 2023, 44(19): 230-249.
[4]	李琰，李文静，李春生，杨大俏，王悦齐，王迪，陈胜军，吴燕燕，李来好. 基于微生物菌群调控的枯草芽孢杆菌改善低盐发酵鱼露品质作用机制[J]. 食品科学, 2023, 44(18): 58-67.
[5]	吴双慧，牛茵，何济坤，刀筱芳，唐俊妮，陈娟. 基于宏基因组技术分析自然发酵羊肉香肠中微生物多样性及生物胺的代谢[J]. 食品科学, 2023, 44(18): 133-140.
[6]	刘少璞，周志磊，俞红波，茅来根，潘兴祥，姬中伟，毛健. GC×GC-TOFMS结合化学计量学解析传统型半干黄酒的挥发性陈化标志物质[J]. 食品科学, 2023, 44(18): 249-258.
[7]	罗璇，程成，张琦，王允圃，宋萧萧，解鸿蕾，刘玉环，崔宪. 发酵豆制品理化性质与微生物群落对生物胺形成的影响[J]. 食品科学, 2023, 44(14): 72-78.
[8]	贾曼，杨絮，周国燕，郭全友，朱琳，郑尧. 高通量测序分析黄酒糟制香糟自然发酵过程中微生物群落多样性[J]. 食品科学, 2023, 44(14): 190-196.
[9]	史学容，宋育阳，秦义，刘延琳，姜娇. 葡萄酒中生物胺的研究进展[J]. 食品科学, 2023, 44(13): 297-308.
[10]	曹玉莹，王爽，刘怡宁，高熳熳，杜丽平，马立娟，张惠玲，田晓菊，杨伟明. 植物乳杆菌漆酶的酶学性质及其对生物胺的降解作用[J]. 食品科学, 2023, 44(12): 157-163.
[11]	卢兰香，薛霞，宿书芳，张艳侠，尹丽丽，程志，郑文静，孙立臻，王骏，祝建华，刘艳明. 超高效液相色谱法测定特殊医学用途婴儿配方食品中的19 种游离氨基酸和牛磺酸[J]. 食品科学, 2022, 43(4): 190-197.
[12]	洪淑静，何俊，夏强，孙杨赢，党亚丽，曹锦轩，田宏伟，虞挥，潘道东. 葡萄籽提取物对复煮卤汤亚硝酸盐及生物胺的抑制作用[J]. 食品科学, 2022, 43(3): 70-76.
[13]	张永生，刘冬敏，王建辉，李赤翎，李彦，方芳，陈启杰，宁静恒，李林. 植源性天然产物在食品中降生物胺作用研究进展[J]. 食品科学, 2022, 43(3): 315-324.
[14]	邓义佳，王润东，张宇昊，李学鹏，季广仁，励建荣. 乌虾酱长期发酵过程中细菌群落演替及对生物胺形成的影响[J]. 食品科学, 2022, 43(24): 164-173.
[15]	班雨函，王利文，杨兵兵，马爱进，桑亚新，孙纪录. 商品化低盐虾酱发酵过程中的微生物群落演替和品质变化[J]. 食品科学, 2022, 43(24): 182-191.