Detection and Safety Analysis of Biogenic Amines in Several Fermented Foods
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Biogenic amines are small molecules with many biological activities. These substances may cause adverse reactions in the human body by excessive ingestion. This study detected biogenic amines in fermented foods including edible paste, sauerkraut, cheese, and sufu using high-performance liquid chromatography (HPLC) and assessed their potential toxicity. Phenethylamine, humutine, histamine, and tyramine were the main bioamines in edible paste, and the total contents of biogenic amines ranged from 331.40~624.42 mg/kg. Among sufu products, the bioamine content in a few samples was higher (up to 2 355.32 mg/kg and 1 091.05 mg/kg, respectively). The bioamine content in sauerkraut and cheese was lower compared with edible pastes and sufu. The highest bioamine content in sauerkraut was sour bean with 126.65 mg/kg and the lowest was pickled lotus root with 22.32 mg/kg. Finally, the safety of biogenic amines caused by edible paste, sauerkraut, cheese, and sufu was analyzed in combination with the consumption scenario and hazard risk assessment based on the edible characteristics of fermented food and the toxicological properties of histamine and tyramine. The toxicity risk of bioamines caused by ingesting these foods was low. This article presents a crucial basis for consumers to gain a comprehensive understanding of the food safety of traditional fermented foods in our country.
