Study On Factors Influencing The Formation Of Biogenic Amines In Soybean Paste

Traditional fermented soybean paste with particular health function is a kind of delicious condiment. Biogenic amines are detected mainly in fermented food of rich in protein, which mainly cause the potential unsafe factors in soybean paste. The right amount of biogenic amines can help the body’s normal physiological function, but high concentrations of biogenic amines may affect food flavor and its composition, result in food borne intoxication. This study is to investigate the formation of biogenic amines in the fermentation process of soybean paste, which will be useful to enhance the quality of soybean paste and improve the industrial production safety.An analytical method for simultaneous determination of phenylethylamine, cadaverine, putrescine, histamine, tyramine, spermidine and spermine in soybean paste by HPLC was developed. Under the optimal conditions, linear range was 1.0-50.0 mg/L and the correlation coefficient (R2) was greater than 0.99. The average recoveries were 73%-101%. The results showed that the experimental method described a wide linear range, sensitivity and accuracy for the detection of biogenic amines in soybean paste.The established method has been applied to determine biogenic amines in commercially available soybean paste. It was found that four samples were be detected in the 7 kinds of biogenic amines and the concentration were mainly in the range of 5.48 mg/kg-1561.78 mg/kg, but histamine, tyramine and the total amount of amine exceeded the reconmmended limits.It was found that Aspergillus oryzae had decarboxylase activity on tyroxine and arginine by color experiment and liquid culture verified experiment.After steaming the raw soybean were detected the average content of biogenic amines about 63.39mg/kg, description of biogenic amines was a component of soybean.The results showed that total amine content was maintained at a low level under not less than the steaming temperature of 115℃. High salinity could inhibit the synthesis of biogenic amines in soybean paste. Moreover, there was a good correlation between the indexs of microenviroment, pH value, amino nitrogen and total nitrogen. By comprehension of this indexs and safety of biogenic amines,7% salinity should be selected.It was no significant effect on the safety and the content of biogenic amines of soybean paste added S yeast or T yeast during the fermentation.Total amine content of the four season after fermentation mature for 30 days in descending order:autumn> spring> summer> winter. Meanwhile, the season also had some influence on the composition of the type of biogenic amines in soybean paste.