Guidi Letícia Rocha, Gloria Maria Beatriz Abreu
LBqA - Laboratório de Bioquímica de Alimentos, FAFAR, Universidade Federal de Minas Gerais, Av. Antonio Carlos 6627, Belo Horizonte, MG 31270 901, Brazil.
LBqA - Laboratório de Bioquímica de Alimentos, FAFAR, Universidade Federal de Minas Gerais, Av. Antonio Carlos 6627, Belo Horizonte, MG 31270 901, Brazil.
Food Chem. 2012 Jul 15;133(2):323-8. doi: 10.1016/j.foodchem.2012.01.033. Epub 2012 Jan 24.
The objective of this study was to investigate the levels of bioactive amines in soy sauce. A method for the extraction of amines was optimized and an ion pair-HPLC method was validated. Overall, tyramine was the prevalent amine, followed by putrescine, histamine, phenylethylamine and cadaverine. The concentrations of amines varied widely among samples. The brands could be divided into two groups. The first one contained three amines; there was prevalence of cadaverine followed by tyramine and putrescine; and total amine levels were low. The second group contained four amines; there was prevalence of tyramine followed by histamine, phenylethylamine and putrescine; and total amine levels were high. A brand with lower NaCl levels contained significantly higher amine levels. Based on the levels of amines detected, a high percentage of samples could cause adverse effects to human health.
本研究的目的是调查酱油中生物活性胺的含量。对胺类物质的提取方法进行了优化，并验证了离子对高效液相色谱法。总体而言，酪胺是主要的胺类，其次是腐胺、组胺、苯乙胺和尸胺。样品中胺类物质的浓度差异很大。这些品牌可分为两组。第一组含有三种胺类；尸胺占主导，其次是酪胺和腐胺；总胺含量较低。第二组含有四种胺类；酪胺占主导，其次是组胺、苯乙胺和腐胺；总胺含量较高。氯化钠含量较低的品牌胺含量明显较高。根据检测到的胺类水平，很大比例的样品可能会对人体健康造成不良影响。
