A survey of biogenic amines in Chinese rice wines

被引：80

作者：

Lu Yongmei ^{[1
]}

Lu Xin ^{[1
]}

Chen Xiaohong ^{[1
]}

Jiang Mei ^{[1
]}

Li Chao ^{[1
]}

Dong Mingsheng ^{[1
]}

机构：

[1] Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China

来源：

FOOD CHEMISTRY | 2007年 / 100卷 / 04期

关键词：

biogenic amines; Chinese rice wines; histamine; tyramine; HPLC;

D O I：

10.1016/j.foodchem.2005.11.035

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Fourteen Chinese rice wines from four rice wine-making regions of China were analyzed for the first time, using HPLC with diode array detection after pre-column derivatization with dansyl chloride. The results showed that Chinese rice wines contained the five biogenic amines histamine, tyramine, cadaverine, spermine and spermidine. Histamine was detected in all samples (100%), followed by spermine (93%), cadaverine (87%), tyramine (79%) and spermidine (79%). The mean total level of biogenic amines in samples was 107 mg/l with a range from 39.30 to 241 mg/l. These levels are below the level that may elicit direct adverse reactions for most consumers. However, patients being treated with monoamine oxidase inhibitors should be aware of the presence of amines in rice wines and limit their consumption. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：1424 / 1428

页数：5

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