title: [Simultaneous determination methods of biogenic amines in food].
abstract: Biogenic amines are organic bases with low molecular weight. They can be expected in all foods that contain proteins or free amino acids. Consumption of food containing high amounts of biogenic amines may cause toxicological effects. The most notorious foodborne intoxications caused by biogenic amines are related to histamine. The article reviewed methods of determination of biogenic amines in foods in recently years and emphasized on the characteristics of HPLC, CE, biosensor and TLC and their applications.
authors.affiliation: College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
authors.forename: Zhi-Jun
authors.initials: ZJ
authors.lastname: Li
authors.forename: Yong-Ning
authors.initials: YN
authors.lastname: Wu
authors.forename: Chang-Hu
authors.initials: CH
authors.lastname: Xue
mesh_terms: D001679:Biogenic Amines / Q000032:analysis*; D015374:Biosensing Techniques / Q000379:methods; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D002855:Chromatography, Thin Layer / Q000379:methods; D019075:Electrophoresis, Capillary / Q000379:methods; D005504:Food Analysis / Q000379:methods*
chemical_list: D001679:Biogenic Amines