液相色谱-串联质谱测定食醋中生物胺含量  

Determination of biogenic amines in vinegar by LC-MS/MS

作　　者：魏泉增 汤雅 李伟民 WEI Quanzeng;TANG Ya;LI Weimin(College of Food and Bioengineering,Xuchang University,Xuchang 461000,China;Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety of Henan Province,Xuchang 461000,China)

机构地区：[1]许昌学院食品与生物工程学院,河南许昌461000 [2]河南省食品安全生物标识快检技术重点实验室,河南许昌461000

出　　处：《中国酿造》2019年第4期170-173,共4页China Brewing

基　　金：河南省高等学校科技创新团队支持计划项目(15IRTSTHN016)

摘　　要：为了检测食醋中生物胺,建立了液相色谱-串联质谱(LC-MS/MS)的检测方法,检测食醋中精胺、亚精胺、尸胺、腐胺、组胺、酪胺、色胺7种生物胺。结果表明,不同品牌的食醋生物胺总量差异较大,生物胺总量最高可达到229.98 mg/L,而最低为13.48 mg/L,酪胺含量(0.96～84.83 mg/L)较高;组胺含量(0.80～9.08 mg/L)较低;不同食醋中精胺(3.01～9.44 mg/L)和尸胺(1.38～15.40 mg/L)含量不同;样品中未检出色胺。相关性分析结果显示,腐胺与尸胺、组胺与酪胺之间具有显著相关性(P<0.01)。In order to determine the biogenic amines in vinegar,including spermine,spermidine,cadaverine,putrescine,histamine,tyramine,and tryptamine,the method was established by LC-MS/MS.The results showed that there were significant differences in the total biogenic amines in vinegar samples of different brands.The maximum content of total biogenic amines was up to 229.98 mg/L,and the minimum content was 13.48 mg/L.The content of tyramine was higher,ranging 0.96-84.83 mg/L.The content of histamine was lower,ranging 0.80-9.08 mg/L.The content of spermine(3.01-9.44 mg/L)and cadaverine(1.38-15.40 mg/L)in the different brands of vinegar was different,and tryptamine was not detected in all samples.The results of correlation analysis showed that there was a significant correlation between putrescine and cadaverine,histamine and tyramine(P<0.01).

关 键 词：液相色谱-串联质谱 食醋 生物胺 检测 

分 类 号：TS264.[轻工技术与工程—发酵工程]