食品科学
• 分析检测 • 上一篇 下一篇
陈智毅,陈聪汉,肖永坚,黄 进,杨春英,刘学铭
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CHEN Zhi-yi,CHEN Cong-han,XIAO Yong-jian,HUANG Jin,YANG Chun-ying,LIU Xue-ming
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摘要:
建立米酒生物胺的高效液相色谱方法,应用该方法测定包括浓香型、浸泡酒、豉香型、兼香型4种类型米酒中的生物胺。结果表明:测试米酒中均检测到β-苯乙胺和腐胺,亚精胺和酪胺只有在部分米酒中检测到,含量均低于0.5mg/L,在安全标准范围内。
关键词: 米酒, 生物胺, 高效液相色谱法
Abstract:
A high performance liquid chromatography (HPLC) method was established to simultaneously detect biogenic amines in four types of rice wine, strong aroma, soaked, Douchi-like aroma and mixed aroma. The results showed that β-phenylethylamine and putrescine were detected in all the rice wines. Spermidine and tyramine were detected only in some of them at a level lower than 0.5 mg/L, both within the safe range.
Key words: rice wine, biogenic amines, high performance liquid chromatography
陈智毅,陈聪汉,肖永坚,黄 进,杨春英,刘学铭. 高效液相色谱法测定米酒中生物胺的含量[J]. 食品科学, doi: 10.7506/spkx1002-6630-201312047.
CHEN Zhi-yi,CHEN Cong-han,XIAO Yong-jian,HUANG Jin,YANG Chun-ying,LIU Xue-ming. Determination of Biogenic Amines in Rice Wine by High Performance Liquid Chromatography[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201312047.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201312047
https://www.spkx.net.cn/CN/Y2013/V34/I12/229