论文部分内容阅读
目的从生物胺角度初步探讨大豆发酵制品的食用安全性,为确定大豆发酵制品的推荐安全摄入水平提供初步参考。方法采用柱前衍生高效液相色谱法检测大豆发酵制品中生物胺的含量,以0.4 mol/L高氯酸为提取液,以丹酰氯为衍生试剂,紫外检测波长254 nm。结果样品组分分离及测定结果重现性较好,豆豉、豆酱、酱油3种大豆发酵制品均有部分品牌组胺含量超过危害作用水平(即500 mg/kg),8个样品中有7种超过100 mg/kg,同类不同品牌大豆发酵制品间组胺含量没有明显差别;色胺均未检出;除组胺外,3种大豆发酵制品中尚可能存在2-苯乙胺、腐胺及尸胺。结论大豆发酵制品的色胺未检出,组胺含量较高,大量食用可能影响人体健康。
Objective To investigate the edible safety of soybean fermented products from the perspective of biogenic amines and to provide a preliminary reference for determining the recommended safety level of fermented soybean products. Methods The contents of biogenic amines in soybean fermented products were determined by precolumn derivatization high performance liquid chromatography (HPLC). With 0.4 mol / L perchloric acid as extraction solvent and dansyl chloride as the derivatization reagent, UV detection wavelength was 254 nm. Results The separation of the sample components and the reproducibility of the determination results were good. The histamine content of some soybean fermented products of bean curd, bean paste and soy sauce exceeded the hazard level (ie, 500 mg / kg), and 7 of the 8 samples There was no significant difference in the content of histamine between the fermented products of different brands of the same type over the range of 100 mg / kg; the tryptamine was not detected; except for the histamine, there were still 2-phenylethylamine, putrescine And cadaverine. Conclusion The tryptamine of soybean fermented products is not detected, histamine content is higher, a lot of consumption may affect human health.