Determination of biogenic amines in Japanese miso products

Title
Determination of biogenic amines in Japanese miso products
Author(s)
김명희김종규슈리티슈클라박혜경
Keywords
FERMENTED SOYBEAN PASTE; FOODS; HISTAMINE; CHROMATOGRAPHY; CHEESE
Issue Date
201106
Publisher
SPRINGER
Citation
FOOD SCIENCE AND BIOTECHNOLOGY, v.20, no.3, pp.851 - 854
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 (HClO(4)) 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.
URI
http://hdl.handle.net/YU.REPOSITORY/25129http://dx.doi.org/10.1007/s10068-011-0119-1
ISSN
1226-7708
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자연자원대학 > 식품공학과 > Articles
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