Ferreira Isabel M P L V O, Pinho Olívia
REQUIMTE, Serviço de Bromatologia, Faculdade de Farmácia, Universidade do Porto, R Aníbal Cunha 164, Porto 4050-047, Portugal.
J Food Prot. 2006 Sep;69(9):2293-303. doi: 10.4315/0362-028x-69.9.2293.
The presence of biogenic amines in foodstuffs is an important food safety problem because of the implication of these compounds in food intolerance and intoxication. The separation and quantification of biogenic amines in foods is normally performed by chromatographic techniques. This review contains descriptions of the quantification of biogenic amines in Portuguese traditional fermented and/or ripened foods and wines, including Protected Denomination of Origin cheeses, dry-cured sausages, and Portuguese wines (including Port wines), using different analytical methods based on high-pressure liquid chromatography (UV or diode array and/or fluorometric detectors) and gas chromatography (with a mass spectrometry detector). The evolution of biogenic amines during fermentation, ripening, aging, or storage of those products was also evaluated. Biogenic amine concentrations ranged widely within individual food items, and storage, transport, and handling conditions can influence to some extent the biogenic amines present and their concentrations. Traditional foods are an important part of the Portuguese diet, and a high intake of harmful amounts of biogenic amines from traditional Portuguese fermented foods is possible. However, extensive research is needed to extend the current limited database.
食品中生物胺的存在是一个重要的食品安全问题，因为这些化合物与食物不耐受和中毒有关。食品中生物胺的分离和定量通常通过色谱技术进行。本综述介绍了使用基于高压液相色谱（紫外或二极管阵列和/或荧光检测器）和气相色谱（带质谱检测器）的不同分析方法，对葡萄牙传统发酵和/或成熟食品及葡萄酒中的生物胺进行定量，这些食品包括受保护地理标志奶酪、干腌香肠和葡萄牙葡萄酒（包括波特酒）。还评估了这些产品在发酵、成熟、陈酿或储存过程中生物胺的变化情况。生物胺浓度在各类食品中差异很大，储存、运输和处理条件在一定程度上会影响其中生物胺的种类和浓度。传统食品是葡萄牙饮食的重要组成部分，人们有可能从葡萄牙传统发酵食品中摄入大量有害的生物胺。然而，需要进行广泛的研究来扩充目前有限的数据库。
