现代食品科技2012，Vol.28Issue(5)：570-573,4.
高效液相色谱法同时测定酱油中的8种生物胺
Simultaneous Determination of 8 kinds of Biogenic Amines in Soy Sauce by HPLC
摘要
Abstract
An analytical method for simultaneous determination of trypatamine, phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine in soy sauce by HPLC was developed Biogenic amines in soy sauce were extracted with a mixture of 5% TCA, and then derived with dansyl chloride for 30 min, HPLC was used to qualitative and quantitative analysis. Under the optimal conditions, linear range was 1.0~50 μg/mL for biogenic amines and the correlation coefficient (R2) was greater than 0.99. The limits of detection were in the range of 0.075-0.3 μg/mL. At the spiked levels of 1.00 and 5.00 μg/mL, the average recoveries were 83%~111% with the relative standard deviations of 0.43 %~ 19%. The results showed that the proposed method has a good linearity and sensitivity which is suitable to detect biogenic amines in soy sauce. The established method has been successfully applied to determine biogenic amines in 10 commercial soy sauce samples, and the values of total biogenic amines were in the range of 50.82~1898.17 μg/mL. Tyramine, putrescin and phenylethylamine were found to be predominant amines in soy sauce samples.关键词
生物胺/酱油/高效液相色谱法(HPLC)Key words
biogenic amine/ soy sauce/high-performance liquid chromatography引用本文复制引用
邹阳,赵谋明,赵海锋..高效液相色谱法同时测定酱油中的8种生物胺[J].现代食品科技,2012,28(5):570-573,4.基金项目
“十二五”国家科技支撑计划项目(2012BAK17B11) （2012BAK17B11）
粤港关键领域重点突破项目(佛山专项)(2009252) （佛山专项）
广东省科技计划项目(2011A020102001) （2011A020102001）
