Department of Food Science and Technology, Yeungnam University, 214-1 Dae-dong, Gyeongsan-si, Gyeongsangbuk-do, Republic of Korea.
Food Chem Toxicol. 2010 May;48(5):1191-5. doi: 10.1016/j.fct.2010.01.034. Epub 2010 Feb 8.
Biogenic amines, produced by bacterial decarboxylation of amino acids, have been associated with toxicological symptoms in food products. Twenty-three samples of traditionally available Korean fermented soybean paste samples (Doenjang) were analyzed in order to determine the content of biogenic amines. Amines were extracted with 0.4M perchloric acid and derivatized with dansyl chloride. Nine biogenic amines were separated from Doenjang samples by high performance liquid chromatography using gradient elution (acetonitrile and ammonium acetate), and detected with spectrophotometric UV-vis detection at 254 nm. The pH value of all the samples was ranged from 4.8 to 6.0, and the strong amino acid decarboxylase activity was found to be in an acidic environment. The mean values of biogenic amines (tryptamine, 2-phenyl-ethylamine, putrescine, cadaverine, agmatine, histamine, tyramine, spermidine and spermine) determined in 23 Doenjang samples were found to be 18.37, 82.03, 70.84, 34.24, 47.32, 26.79, 126.66, 74.41 and 244.36 mg%, respectively. The findings of this study enhance the safety of not only Doenjang but other salted and/or fermented food products.
生物胺是由细菌对氨基酸脱羧产生的，与食品中的毒理学症状有关。为了确定生物胺的含量，对 23 份传统的韩国发酵大豆酱（豆瓣酱）进行了分析。用 0.4M 高氯酸提取胺，并用丹磺酰氯衍生化。用高效液相色谱法（乙腈和乙酸铵）通过梯度洗脱从豆瓣酱样品中分离出 9 种生物胺，并在 254nm 处用分光光度紫外可见检测法进行检测。所有样品的 pH 值范围为 4.8 至 6.0，发现强氨基酸脱羧酶活性存在于酸性环境中。在 23 个豆瓣酱样品中测定的生物胺（色胺、2-苯乙胺、腐胺、尸胺、胍丁胺、组氨酸、酪胺、亚精胺和精胺）的平均值分别为 18.37、82.03、70.84、34.24、47.32、26.79、126.66、74.41 和 244.36mg%。本研究的结果不仅提高了豆瓣酱的安全性，而且提高了其他盐渍和/或发酵食品的安全性。
