为了揭示酱油中生物胺存在种类和水平，该研究采用丹磺酰氯柱前衍生结合高效液相色谱法对我国市售的9个品牌57种（生抽41种和老抽16种）酱油中的生物胺含量进行了分析。结果表明，酱油中苯乙胺、腐胺、组胺、酪胺是我国市售酱油中的主要生物胺成分。生抽酱油中的总胺大部分在127.86~1 273.40 mg/L，其中组胺和酪胺的含量范围分别在10.82~368.91 mg/L和0~582.77 mg/L之间。老抽酱油中总生物胺的含量分布范围为200.54~904.61 mg/L，组胺与酪胺的含量范围分别为35.07~302.35 mg/L和38.75~479.61 mg/L。风险评估分析结果表明，生抽和老抽酱油中组胺和酪胺的急性风险指数H分别为7.69%、1.99%和2.10%、0.55%，均远低于100%，且两者的慢性风险指数E值较小，范围在0.15%~1.65%之间。另外，生抽和老抽的食品安全指数（IFS）在0.001~0.016之间，远低于1。该研究表明由食用酱油中引入的组胺和酪胺对人体健康无明显的负面危害，我国市售酱油食用安全性相对较高。

In order to reveal the types and levels of biogenic amines in soy sauce, the content of biogenic amines in 57 varieties of soy sauce (41 light soy sauce and 16 dark soy sauce) from 9 different brands sold in China were analyzed by using dansyl chloride derivatization coupled with high-performance liquid chromatography. The results indicate that phenethylamine, putrescine, histamine, and tyramine are the major biogenic amine components in soy sauce. The total amine content in light soy sauce ranged from 127.86 to 1 273.40 mg/L, with the histamine and tyramine content ranging between 10.82 to 368.91 mg/L and 0 to 582.77 mg/L, respectively. For dark soy sauce, the total biogenic amine content ranged from 200.54 to 904.61 mg/L, with a histamine and tyramine content ranging between 35.07 to 302.35 mg/L and 38.75 to 479.61 mg/L, respectively. The risk assessment analysis results indicated acute risk indices (H) for histamine and tyramine in light and dark soy sauces of 7.69%, 1.99%, 2.10%, and 0.55%, respectively; all significantly below 100%. The chronic risk indices (E) for both types of soy sauce were relatively low, ranging from 0.15% to 1.65%. Furthermore, the food safety indices (IFS) for light and dark soy sauces were between 0.001 and 0.016, significantly lower than 1. These findings demonstrate that the introduction of histamine and tyramine into soy sauce poses minimal negative health risks, indicating a relatively high level of food safety in commercially available soy sauces in China.

广东省科技创新战略专项资金项目（2022B1212010015）