Determination of Biogenic Amine Content and Edible Safety Analysis of Soy Sauce Products
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Abstract:
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.
