Simultaneous determination of eight biogenic amines in the traditional Chinese condiment Pixian Douban using UHPLC-MS/MS

被引：12

作者：

Huang, Yukun ^{[1
,2
]}

Song, Yaning ^{[1
]}

Chen, Fang ^{[1
]}

Jiang, Zhenju ^{[1
,3
]}

Che, Zhenming ^{[1
]}

Yang, Xiao ^{[1
]}

Chen, Xianggui ^{[1
,2
]}

机构：

[1] Xihua Univ, Sch Food & Biol Engn, Chengdu 610039, Peoples R China

[2] Yibin Xihua Univ Res Inst, Engn Technol Res Ctr Food Non Thermal Proc, Key Lab Food Non Thermal Proc, Yibin 644004, Peoples R China

[3] Xihua Univ, Acad Adm, Chengdu 610039, Peoples R China

来源：

FOOD CHEMISTRY | 2021年 / 353卷

基金：

中国国家自然科学基金;

关键词：

Biogenic amines; Pixian Douban; Determination; UHPLC-MS; MS; FOOD; SAUSAGE;

D O I：

10.1016/j.foodchem.2021.129423

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A UHPLC-MS/MS method was developed to simultaneously determine eight biogenic amines (BAs) in Pixian Douban. Under optimal conditions, the linear ranges of determination were 5-1000 mu g/L (that of spermine was 8-1000 mu g/L). Correlation coefficients ranged from 0.9955 to 0.9987. The limits of detection were 0.11-5.5 mu g/ L. The matrix effect and analytical performance of the present method were evaluated, and the eight BAs were analyzed by this method in 19 samples, indicating the potential pollution of BAs in chili oil Pixian Douban.

引用

页数：7

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