Survey of the biogenic amines in typical foods commonly consumed from the Chinese market

文献类型： 外文期刊

第一作者： Zhang, Xuan

作者： Zhang, Xuan;Fang, Changling;Lou, Xiaoyi;Han, Feng;Li, Siman;Shi, Yongfu;Huang, Dongmei

作者机构：

关键词： Biogenic amines; Fish; Cheese; Alcoholic beverage; Risk assessment

期刊名称：FOOD CONTROL （ 影响因子：6.0； 五年影响因子：5.8 ）

ISSN： 0956-7135

年卷期： 2024 年 157 卷

页码：

收录情况： SCI

摘要： High levels of Biogenic amines (BAs) pose health risks to humans. Common food products associated with BAs include cheese, alcoholic beverage, marine fish, and their derived product. This study aimed to obtain data on the levels of BAs in four common food types in the Chinese market to assess their safety and quality. It was found that cadaverine had the highest average level, followed by tyramine, putrescine, histamine, and tryptamine, with histamine being the most frequently detected BA. Cheese and seafood derived product showed higher mean total concentration of BAs (391.9 mg/kg and 89.4 mg/kg, respectively). They were followed by seafood (33.2 mg/kg) and alcoholic beverage (22.1 mg/kg). This survey indicated that the histamine level in mackerel and yellow rice wine exceeded the limits of 50 mg/kg and 10 mg/L set by the US FDA and some European countries, respectively. The results suggest that more food species should be involved in setting standards for BAs limit. This study provides important data for assessing BA exposure in various food species, aiding in the reduction of potential health hazards.

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