Biogenic amines in commercially produced Yulu, a Chinese fermented fish sauce.
Seven biogenic amines were determined in 35 commercially produced Yulu samples from three provinces of China by pre-column derivatisation with dansyl chloride (Dns-Cl) and high-performance liquid chromatography with fluorescence detection (HPLC-FLD). Putrescine, cadaverine, histamine and tyramine were the major biogenic amines (more than 100 mg kg(-1)), while tryptamine, spermidine and spermine were regarded as minor biogenic amines (less than 25 mg kg(-1)). Twenty samples contained more than 50 mg kg(-1) histamine (the limit for histamine in seafood products as suggested by the Food and Drug Administration). Twenty-one samples contained more than 100 mg kg(-1) tyramine and 10 contained more than 1000 mg kg(-1) total biogenic amines. This study provided data on biogenic amine levels in Chinese fermented fish sauce. The results suggested that biogenic amine content should be monitored in commercially produced Yulu.
a Laboratory of Food Chemistry and Nutrition, College of Food Science and Engineering , Ocean University of China , Qingdao , China.
Wei
W
Jiang
Ying
Y
Xu
Chunsheng
C
Li
Xiaoyan
X
Dong
Dongfeng
D
Wang
D000818:Animals; D001679:Biogenic Amines / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D005285:Fermentation; D005399:Fishes; D005506:Food Contamination / Q000032:analysis*; D057230:Limit of Detection; D015203:Reproducibility of Results; D013050:Spectrometry, Fluorescence
D001679:Biogenic Amines
Yulu; biogenic amines; fermented fish; fish sauce; histamine