The Detection And Control Of Biogenic Amines In Fermented Food

Biogenic amines are basic nitrogenous compounds formed mainly by decarboxylation of amino acids or by amination and transamination of aldehydes and ketones.Biogenic amine(BA) exists widely in foods.For example,fish,cheese,yoghourt,wine,beer, fermented sausage,beverage,fermented vegetable,chocolate et al.,especially in fermented foods and foods enhanced with proteins and amino acid.The over ingestion of BAs can lead to food poisoning.The symptoms are:nausea,vomiting,severe respiratory distress, fever,headache,rash,hypertension or hypotensive.At present,numerous methods have been developedand to detect biogenic amines,such as high performance liquid chromatography(HPLC),gas chromatography(GC),capillary electrophoresis(CE),thin layer chromatography(TLC),spectrofluorometry,enzymic method and radioimmunoassays and enzyme-linked immunosorbent assay system(ELISA).There are a lot of special fermented foods in our country.Nowadays researches on the detection of BA contents in these foods are limited.In this article,the method for detecting five kinds of biogenic amines by HPLC was established,and the contents of biogenic amines in Chinese rice wines and soy sauces were detected.In order to reduce the contents of BA,we inoculated Lactobacillus curvatus 6031 and Leuconostoc mesenteroides 51-5 D in sausage and the contents of BA and the microbial counts was studied during the fermention of sausage.The results of the research are as follows:1.The method for detecting the content of biogenic amines by HPLC was established. It has good stability,high sensitivity and high recovery rate.BA standard curves were established.The regression equation are:Ycadaverine=48.903X,R~2=0.9996; Yhistamine=36.105X,R~2=0.9994;Ytyramine=29.865X,R~2=0.9902;Yspermidine=46.671X, R~2=0.9967;Yspermine=31.239X,R~2=0.9926;It was linear over the range of concentrations between 2 and 40μg/ml(R＞0.99).The detection limits were 0.05μg/ml for cadaverine,histamine and spermidine,0.1μg/ml for tyramine,0.25μg/ml for spermine. The recoveries rate of the method were 96.6%,101.94%,101.90%,98.65%,107.4%for cadaverine,histamine,tyramine,spermidine and spermine,respectively.2.By this method the contents and distributing specialty of biogenic amine in rice wine was firstly determined.It was noticed that the kinds and contents of BAs varied with different rice wine.The average of total BA in rice wine was 114.45μg/ml.The variation was 39.27μg/ml-241.07μg/ml.3.The kinds and distributing specialty of BA in 15 brands of soy sauce was firstly determined By HPLC.It was noticed that the concentration of BAs in soy sauce was high and the BA kinds and contents varied with many factors,such as kinds of fermention and levels of amino nitrogen contents of soy sauce.The average of total BAs in soy sauce was 497.3μg/ml.The variation was 41.68μg/ml-1357.5μg/ml.4.The inoculate of single or mixed starter culture(Lactobacillus curvatus 6031 and Leuconostoc mesenteroides 51-5 D ) in order to reduce the BA contents was studied during fermention of sausage.The BA contents and microbial counts of lactic acid bacteria, Microstaphylococci,total bacteria and Enterobacteriaceae were examined to analysis the effect of Lactobacillus curvatus6031and Leuconostoc mesenteroides 51-5 D in producing BAs compared with control batch and single starter culture batch.Studies carried out the production of cadaverine and putrescine was related to Enterobacteriaceae.The content of tyramine and total amine in group C declined 38.2%and 15.8%compared with the control batch,and the content of histamine,tyramine and total amine in group D declined 38.2%, 45.7%and 23.1%,respectively,Which conformed that Leuconostoc mesenteroides 51-5 D has the ability to reduce the contents of BA.