Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz-Institut , Lise-Meitner-Strasse 34, 85354 Freising, Germany.
J Agric Food Chem. 2012 Mar 28;60(12):3026-32. doi: 10.1021/jf204900v. Epub 2012 Mar 13.
Microbial amino acid metabolism may lead to substantial amounts of biogenic amines in either spontaneously fermented or spoiled foods. For products manufactured with starter cultures, it has been suggested that certain strains may produce higher amounts of such amines than others; however, to support efforts of food manufacturers in mitigating amine formation, reliable methods for amine quantitation are needed. Using 10 isotopically labeled biogenic amines as the internal standards, stable isotope dilution assays were developed for the quantitation of 12 biogenic amines and of the 2 polyamines, spermine and spermidine, in one LC-MS/MS run. Application of the method to several foods revealed high concentrations of, for example, tyramine and putrescine in salami and fermented cabbage, whereas histamine was highest in Parmesan cheese and fermented cabbage. On the other hand, ethanolamine was highest in red wine and Parmesan cheese. The results suggest that different amino acid decarboxylases are active in the respective foods depending on the microorganisms present. The polyamine spermine was highest in salami and tuna.
微生物的氨基酸代谢可能导致大量生物胺在自然发酵或变质的食品中产生。对于使用发酵剂培养物生产的产品，有人认为某些菌株产生的此类胺类物质比其他菌株多；然而，为了支持食品制造商减轻胺类形成的努力，需要可靠的胺类定量方法。本研究使用 10 种同位素标记的生物胺作为内标，建立了一种 LC-MS/MS 方法，可同时定量 12 种生物胺和 2 种多胺（腐胺和亚精胺）。该方法应用于几种食品中，结果表明，例如，在萨拉米香肠和发酵白菜中检测到较高浓度的酪胺和腐胺，而在帕尔马干酪和发酵白菜中组胺含量最高。另一方面，乙醇胺在红葡萄酒和帕尔马干酪中的含量最高。结果表明，不同的氨基酸脱羧酶在不同的食品中根据存在的微生物而具有不同的活性。多胺腐胺在萨拉米香肠和金枪鱼中含量最高。
