Analysis and comparison of biogenic amine content in different types and brands of sufu sold in China
LIU Zongke, ZOU Peng, LI Haohao, YAN Pingsheng
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(Meixian Food Safety Inspection Center, Shaanxi Inspection Center for Fruit and Vegetable Agro-Products and Processed Products, Baoji 722300, China)
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陕西省科技厅科技创新能力支撑计划项目(S2022-ZC-PT-0004)
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Published
2022-05-25
Issue Date
2022-08-10
Abstract
In order to reveal the existing forms and levels of biogenic amines in commercial sufu in China, the biogenic amine contents in 20 commercial brands of white sufu and red sufu sold in China were analyzed by dansulfonyl chloride pre-column derivations combined with HPLC. The results showed that the main biogenic amines in sufu were tyramine, histamine, putrescine, tryptamine, β-phenethylamine and cadaverine, with average contents of 73.7 mg/kg, 43.7 mg/kg, 38.5 mg/kg, 27.7 mg/kg, 5.4 mg/kg and 5.4 mg/kg, respectively. The content of each biogenic amine in white sufu was significantly higher than that in red sufu (P<0.05). The average contents of tyramine, histamine, putrescine, tryptamine, β-phenethylamine and cadaverine in white sufu were 1.6, 1.9, 3.4, 3.3, 2.3 and 3.0 times that of in red sufu, respectively. In addition, the level of each biogenic amine in the same type of different brands of sufu showed high differences.
LIU Zongke, ZOU Peng, LI Haohao, YAN Pingsheng.
Analysis and comparison of biogenic amine content in different types and brands of sufu sold in China[J]. China Brewing, 2022, 41(5): 113-117 https://doi.org/10.11882/j.issn.0254-5071.2022.05.020