高效液相色谱法测定发酵食品中组胺的含量  

Determination of histamine in the fermented food by HPLC

作　　者：肖琴[1] 王充[2] 郑琳[1] 谭炳炎[1] 

机构地区：[1]中山大学公共卫生学院,广东广州510080 [2]广东食品药品职业学院实验实训中心,广东广州510520

出　　处：《粮油食品科技》2012年第2期31-33,共3页Science and Technology of Cereals,Oils and Foods

摘　　要：建立了柱前衍生—高效液相色谱分析食品中组胺含量的方法,通过对广州市售不同品牌的大豆发酵制品、酸奶和啤酒中组胺含量的测定,对各种食品的组胺含量有一个初步的了解,为保障食品安全提供技术依据。检测结果为豆豉中组胺平均浓度为464.28 mg/kg,豆酱为481.50 mg/kg,酱油为461.78 mg/L,三类大豆发酵制品组胺浓度平均值没有明显区别;酸奶样品中组胺平均含量为312.15 mg/kg;啤酒样品中组胺平均含量为2.36 mg/L。广州市售的大豆发酵制品、酸奶和啤酒中均有组胺检出,其中大豆发酵制品中组胺含量普遍较高。The histamine content in the food in Guangzhou market, include fermented soybean products, yogurt and beer, was determined by high performance liquid chromatography （HPLC） with precolumn derivatization. The results showed that the average concentration of histamine was 464.28 mg/kg in lob- ster sauce, 481.50 mg/kg in soybean paste, and 461.78 mg/L in soy sauce. The three kinds of fermented soybean products have almost the same concentration of histamine. The average concentration of histamine was 312.15 mg/kg in the yogurt sample, and 2.36 mg/L in the beer sample. Histamine was found in the fermented soybean products, yogurt and beer samples from Guangzhou market, and there was a high concentration of histamine in the fermented soybean products.

关 键 词：高效液相色谱 发酵食品 组胺 

分 类 号：R155.5[医药卫生—营养与食品卫生学]