Determination and distribution of biogenic amines in bee pollen

文献类型： 外文期刊

第一作者： Zhao, Lingling

作者： Zhao, Lingling;Cao, Wei;Zhao, Lingling;Qi, Suzhen;Liang, Xinwen;Wu, Liming;Xue, Xiaofeng;Qi, Suzhen;Wu, Liming;Xue, Xiaofeng;Shan, Jihao

作者机构：

关键词： Bee pollen;biogenic amines;fermentation;UHPLC-MS;MS

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2018 年 53 卷 1 期

页码：

收录情况： SCI

摘要： The natural decomposition of proteins yields peptides and amino acids, which are susceptible to further decay, resulting in formation of biogenic amines (BAs) in proteinaceous foods such as bee pollen (BP). However, excessive consumption of BAs will bring side effects, so it is vital to study the presence of BAs in BP. In this study, a sensitive and reliable ultra-high-performance liquid chromatography-tandem mass spectrometric method was used for the determination of 12 BAs in BP. Large variations in the distribution and levels of BAs were observed with its total concentrations ranging from 6837.4 to 25444.2gkg(-1). In addition, the changes in the levels of BAs during storage and fermentation were preliminarily investigated. The results showed that fermentation significantly altered the quantities of BAs in rape BP, while changes during storage were modest. The results of this study could be applied for quality evaluation and risk assessment of BP in near future.

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