通过核磁共振（NMR）快速测定奶酪中的组胺。

Fast determination of histamine in cheese by nuclear magnetic resonance (NMR).

作者信息

Schievano E, Guardini K, Mammi S

机构信息

Department of Chemical Sciences, University of Padova and Institute of Biomolecular Chemistry, National Research Council (CNR), Via Marzolo 1, Padova 35131, Italy.

出版信息

J Agric Food Chem. 2009 Apr 8;57(7):2647-52. doi: 10.1021/jf803364k.

DOI:10.1021/jf803364k

PMID:19334752

Abstract

A rapid and quantitative (1)H nuclear magnetic resonance (NMR) method was developed to analyze histamine in cheeses. The procedure is simple because the acid extract is analyzed directly, without any need for further filtration, derivatization, or other manipulation. This NMR method was demonstrated to be specific by 2D total correlation spectroscopy (TOCSY) and heteronuclear multiple-quantum coherence (HMQC) experiments and reliable in terms of linearity, accuracy, recovery, repeatability, and limits of detection (LOD). Good precision, with relative standard deviation (RSD) <4%, recovery of 100%, and a range of 0.6-1 mg/kg for the LOD were obtained. The NMR method was successfully applied to different types of cheese, ranging from soft to hard. No interference from free amino acids, proteins, and other natural components was detected. The NMR method could be transferred to other kinds of food.

摘要

开发了一种快速定量的¹H核磁共振（NMR）方法来分析奶酪中的组胺。该方法很简单，因为酸提取物可直接分析，无需进一步过滤、衍生化或其他操作。通过二维全相关谱（TOCSY）和异核多量子相干（HMQC）实验证明该NMR方法具有特异性，并且在线性、准确性、回收率、重复性和检测限（LOD）方面是可靠的。获得了良好的精密度，相对标准偏差（RSD）<4%，回收率为100%，LOD范围为0.6 - 1 mg/kg。该NMR方法已成功应用于从软奶酪到硬奶酪的不同类型奶酪。未检测到游离氨基酸、蛋白质和其他天然成分的干扰。该NMR方法可转移到其他种类的食品中。