Biogenic amines in commercial fish and fish products sold in southern China

文献类型： 外文期刊

第一作者： Zhai, Honglei

作者： Zhai, Honglei;Yang, Xianqing;Li, Laihao;Xia, Guobin;Cen, Jianwei;Huang, Hui;Hao, Shuxian;Zhai, Honglei;Xia, Guobin

作者机构：

关键词： Biogenic amines;Fish;Fish products;HPLC

期刊名称：FOOD CONTROL （ 影响因子：5.548； 五年影响因子：5.498 ）

ISSN： 0956-7135

年卷期： 2012 年 25 卷 1 期

页码：

收录情况： SCI

摘要： Eight biogenic amines (histamine, tryptamine, putrescine, 2-phenylethylamine, cadaverine, tyramine, spermidine and spermine) were determined in 13 species of fish and 49 fish products commonly consumed in southern China. The biogenic amines were analyzed by reverse phase HPLC with a fluorescence detector following pre-column derivation with dansyl chloride. In the fish samples, the total level of biogenic amine (BA) ranged from 5.03 mg/kg to 156.17 mg/kg, with a mean value of 44.17 mg/kg. Histamine levels were less than 21.85 mg/kg. The BA levels detected were not high enough to indicate fish decomposition. Low BA levels were also found in most fish product samples. However, several samples of fermented fish products and packaged fish products showed higher levels (484.42 mg/kg of BA in lightly cured horse mackerel and 166.45 mg/kg of BA in packaged eel). Specifically, lightly cured horse mackerel, which is a traditional fish product in southern China, exhibited relatively high levels of 2-phenylethylamine (57.61 mg/kg), cadaverine (244.41 mg/kg) and tyramine (62.85 mg/kg). Such samples with relatively high BA content require careful monitoring to ensure their safety for human consumption. (C) 2011 Elsevier Ltd. All rights reserved.

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