发酵香肠中生物胺的研究

Research of Biogenic Amines in Fermented Sausages

本文采用RP-HPLC法测定了发酵香肠中的生物胺（苯乙胺、腐胺、尸胺、组胺、酪胺、亚精胺、精胺）的含量。样品经0.4mol/L高氯酸溶液提取,丹磺酰氯衍生,流动相为乙腈和水,采用梯度洗脱,流速为1mL/min,紫外检测波长为254nm。该方法检测限为：腐胺、尸胺、亚精胺、酪胺和精胺为0.1μg/mL,组胺0.5μg/mL,苯乙胺0.05μg/mL。回收率分别为苯乙胺86.71%、腐胺88.88%、尸胺94.55%、组胺87.57%、酪胺83.67%、亚精胺88.55%、精胺94.91%。结果表明发酵香肠中生物胺的种类及含量因香肠的品种而异,7种生物胺平均总量为13.40mg/100g,变异范围为7.83-19.13mg/100g。本法简便、快速、灵敏、可靠。

The biogenic aminessuch as phenylethylamine, cadaverine , putrescine, tyramine, histamine, spermine and spermidine in fermented sausages were evaluated simultaneously through RP-HPLC in this paper. Samples were extracted by 0.4mol/L HClO4, and then derived using DNS-Cl. The mobile phase was a mixture of acetonitrile and water with gradient elution process. The flow rate was 1 mL/min. Waters 2487 Dual A Absorbance detector was used in the final determination with A=254 nm. The detection limits were 0.1μg/mL for each of cadaverine, putrescine, spermine, histamine and spermidine, 0.1μg/mL for tyramine and 0.05 μg/mL for phenylethylamine. The recovery rates were 86.71%, 88.88%, 94.55%, 87.57%, 83.67%, 88.55%, 94.91% for phenylethylamine, cadaverine, putrescine, tyramine, histamine, spermidine and spermine, respectively. It was noticed that the kinds and contents of biogenic amine varied in different sausages. The average content of total biogenic amine in Chinese fermented sausages was 13.40mg/100g. The variation was 7.83 -19.13mg/100g. This method was simple, convenient, sensitive and dependable.