摘要
氨基酸是食品中的正常成分,食品发酵或腐败过程中氨基酸脱去羧基便生成相应的生物胺。消费者通过食品摄入过量的生物胺会引起过敏反应,严重的还会危及生命。本文主要综述了RP-HPLC法测定食品中生物胺的研究进展;对样品生物胺的提取、净化、衍生方法、流动相的选择以及不同食品中的生物胺种类及含量做了深入的探讨。
Amino acids are natural compounds of different food products such as fish, wine, beer, dry sausages and cheese. During fermentation or spoilage, biogenic amines are produced by deoarboxylation of the corresponding amino acids. Consumption of food containing high amounts of biogenic amines may cause toxicological effects. In this paper the research progresses on determination of biogenic amines in food by RP-HPLC are reviewed. The methods of extraction, purification and derivation of food samples, the selection of phase and determination of the biogenic amines in different foods are discussed.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第4期175-178,共4页
Science and Technology of Food Industry
基金
科技部中国-希腊政府间科技合作课题资助。
