| 高效液相色谱法测定发酵食品中组胺的含量 |
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| 引用本文： | 肖琴,王充,郑琳,谭炳炎. 高效液相色谱法测定发酵食品中组胺的含量[J]. 粮油食品科技, 2012, 20(2): 31-33 |
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| 作者姓名： | 肖琴 王充 郑琳 谭炳炎 |
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| 作者单位： | 1. 中山大学公共卫生学院,广东广州,510080
2. 广东食品药品职业学院实验实训中心,广东广州,510520 |
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| 摘 要： | 建立了柱前衍生—高效液相色谱分析食品中组胺含量的方法,通过对广州市售不同品牌的大豆发酵制品、酸奶和啤酒中组胺含量的测定,对各种食品的组胺含量有一个初步的了解,为保障食品安全提供技术依据。检测结果为豆豉中组胺平均浓度为464.28 mg/kg,豆酱为481.50 mg/kg,酱油为461.78 mg/L,三类大豆发酵制品组胺浓度平均值没有明显区别;酸奶样品中组胺平均含量为312.15 mg/kg;啤酒样品中组胺平均含量为2.36 mg/L。广州市售的大豆发酵制品、酸奶和啤酒中均有组胺检出,其中大豆发酵制品中组胺含量普遍较高。
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| 关 键 词： | 高效液相色谱 发酵食品 组胺 |
Determination of histamine in the fermented food by HPLC |
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| XIAO Qin,WANG Chong,ZHENG Lin,TAN Bing-yan. Determination of histamine in the fermented food by HPLC[J]. Science and Technology of Cereals,Oils and Foods, 2012, 20(2): 31-33 |
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| Authors: | XIAO Qin WANG Chong ZHENG Lin TAN Bing-yan |
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| Affiliation: | 1(1.College of Public Health,Sun Yat-sen University,Guangzhou Guangdong 510080;2.Experiment and Training Center,Guangdong Food and Drug Vocational College,Guangzhou,Guangdong 510520) |
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| Abstract: | The histamine content in the food in Guangzhou market,include fermented soybean products,yogurt and beer,was determined by high performance liquid chromatography(HPLC) with pre-column derivatization.The results showed that the average concentration of histamine was 464.28 mg/kg in lobster sauce,481.50 mg/kg in soybean paste,and 461.78 mg/L in soy sauce.The three kinds of fermented soybean products have almost the same concentration of histamine.The average concentration of histamine was 312.15 mg/kg in the yogurt sample,and 2.36 mg/L in the beer sample.Histamine was found in the fermented soybean products,yogurt and beer samples from Guangzhou market,and there was a high concentration of histamine in the fermented soybean products. |
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| Keywords: | high performance liquid chromatography (HPLC) fermented food histamine |
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