Determination of biogenic amines in Japanese miso products |
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| Authors: | Shukla Shruti Park Hae-Kyong Kim Jong-Kyu Kim Myunghee |
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| Affiliation: | 1.Department of Food Science and Technology, Yeungnam University, Gyeongsan, Gyeongbuk, 712-749, Korea
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| Abstract: | Eight miso products sold in supermarket were purchased from Japan and analyzed for the determination of biogenic amines (BAs). Quantitative
determination of BAs in miso products was carried out by means of HPLC with spectrophotometric UV-VIS detector. The amines were extracted in acid aqueous
solution (HClO4) and then derivatized by dansyl chloride. The levels of pH in the tested miso samples were ranged from 4.8–5.5. The BAs (tryptamine, 2-phenyl ethylamine, putrescine, cadaverine, agmatine, tyramine, and
spermidine) determined in 8 miso samples were found in their respective range of ND-0.13, ND-4.20, ND-1.29, ND-0.87, ND-0.90, ND-4.19, and ND-3.57 mg%. None
of the miso samples contained histamine and spermine, the major BAs of food poisoning. |
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