A Review on Analytical Techniques for Quantitative Detection of Biogenic Amines in Aquatic Products

被引:1
|
作者
Chen, Zixin [1 ]
Xie, Jing [1 ,2 ,3 ,4 ]
Mei, Jun [1 ,2 ,3 ,4 ]
机构
[1] Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
[2] Shanghai Ocean Univ, Shanghai Profess Technol Serv Platform Cold Chain, Shanghai 201306, Peoples R China
[3] Shanghai Ocean Univ, Natl Expt Teaching Demonstrat Ctr Food Sci & Engn, Shanghai 201306, Peoples R China
[4] Shanghai Ocean Univ, Shanghai Engn Res Ctr Aquat Prod Proc & Preservat, Shanghai 201306, Peoples R China
关键词
biogenic amines; aquatic products; detection methods; chemo-sensors; LIQUID-LIQUID-EXTRACTION; SOLID-PHASE EXTRACTION; ENZYMATIC BIOSENSORS; HPLC METHOD; FISH; HISTAMINE; FLUORESCENCE; BACTERIA; FOODS; TRENDS;
D O I
10.3390/chemosensors12120274
中图分类号
O65 [分析化学];
学科分类号
070302 ; 081704 ;
摘要
Aquatic products contain a large amount of protein, which can promote the production of a variety of biogenic amines through the function of microorganisms. Biogenic amines are a broad category of organic substances that contain nitrogen and have a low molecular weight. The presence of biogenic amines can cause the deterioration and excessive accumulation of aquatic products, which can cause damage to human health. Therefore, it is essential to discover a fast, convenient, and easy to operate method for the determination of biogenic amines in aquatic products. In this paper, the function and research significance of biogenic amines are analyzed from the aspects of their formation, toxicological properties, harm to the human body, and control methods. Several common direct detection techniques and indirect techniques for biogenic amines are briefly introduced especially sensors. This review provides references for efficient detection in the future.
引用
收藏
页数:27
相关论文
共 50 条
  • [1] Progress in Detection Techniques for Biogenic Amines in Aquatic Products
    Liu Y.
    Li H.
    Chen J.
    Su L.
    Fu L.
    Wang Y.
    Shipin Kexue/Food Science, 2021, 42 (15): : 269 - 277
  • [2] Progress in Control Techniques for Biogenic Amines in Aquatic Products
    Liu Y.
    Li H.
    Lian R.
    Su L.
    Fu L.
    Wang Y.
    Shipin Kexue/Food Science, 2022, 43 (11): : 246 - 253
  • [3] A review on analytical techniques for quantitative detection of histamine in fish products
    Koo, Pooi-Ling
    Lim, Gin-Keat
    MICROCHEMICAL JOURNAL, 2023, 189
  • [4] Formation, Analytical Methods, Change Tendency, and Control Strategies of Biogenic Amines in Canned Aquatic Products: A Systematic Review
    Wang, Jingyu
    Qu, Yinghong
    Liu, Zhidong
    Zhou, Huimin
    JOURNAL OF FOOD PROTECTION, 2020, 84 (11) : 2020 - 2036
  • [5] Biogenic amines are important indices for characterizing the freshness and hygienic quality of aquatic products: A review
    Ding, Ting
    Li, Yanlei
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2024, 194
  • [6] A review of the currently developed analytical methods for the determination of biogenic amines in food products
    Tiris, Gizem
    Yanikoglu, Rabia Sare
    Ceylan, Burhan
    Egeli, Derya
    Tekkeli, Evrim Kepekci
    Onal, Armagan
    FOOD CHEMISTRY, 2023, 398
  • [7] Gold Nanoparticles as a Direct and Rapid Sensor for Sensitive Analytical Detection of Biogenic Amines
    El-Nour, K. M. A.
    Salam, E. T. A.
    Soliman, H. M.
    Orabi, A. S.
    NANOSCALE RESEARCH LETTERS, 2017, 12
  • [8] Biogenic amines in seafood: a review
    Biji, K. B.
    Ravishankar, C. N.
    Venkateswarlu, R.
    Mohan, C. O.
    Gopal, T. K. Srinivasa
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2016, 53 (05): : 2210 - 2218
  • [9] Biogenic amines in seafood: a review
    K. B. Biji
    C. N. Ravishankar
    R. Venkateswarlu
    C. O. Mohan
    T. K. Srinivasa Gopal
    Journal of Food Science and Technology, 2016, 53 : 2210 - 2218
  • [10] Analytical strategies for the determination of biogenic amines in dairy products
    Moniente, Marta
    Botello-Morte, Laura
    Garcia-Gonzalo, Diego
    Pagan, Rafael
    Ontanon, Ignacio
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2022, 21 (04) : 3612 - 3646