Detection of ten biogenic amines in chinese commercial soybean paste by hplc

International Journal of Food Properties

Volumn 21, Issue 1, 2018, Pages 1344-1350

  Jia, Li ^a,b   Fa, Guan Rong ^b   Xi Ming, Wei ^c   Jian Chu, Chen ^a   Ya Qin, Hu ^a   Dong Hong, Liu ^a   Xing Qian, Ye ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b CHINA JILIANG UNIVERSITY   (China)

^c Zhejiang Mage s Food Co   (China)

Author keywords

Biogenic amines; Detection; HPLC; Soybean paste

Indexed keywords

CHLORINE COMPOUNDS; ERROR DETECTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; III-V SEMICONDUCTORS;

BIOGENIC AMINES; CHROMATOGRAPHIC COLUMN; HPLC; LINEAR CORRELATION COEFFICIENT; PERCHLORIC ACID SOLUTIONS; QUANTITATION LIMITS; SAMPLE DERIVATIZATION; SOYBEAN PASTE;

AMINES;

EID: 85055507069     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2017.1409760     Document Type: Article

References (17)

1. Kuligowski, M.; Pawłowska, K.; Jasińska-Kuligowska, I.; Nowak, J. Isoflavone Composition, Polyphenols Content and Antioxidative Activity of Soybean Seeds during Tempeh Fermentation. CYTA-Journal of Food. 2017, 15(1), 27-33.
2. Ma, H. R.; Liu, R.; Zhao, Z. Y.; Zhang, Z. X.; Cao, Y.; Ma, Y. D.; Guo, Y.; Xu, L. A Novel Peptide from Soybean Protein Isolate Significantly Enhances Resistance of the Organism under Oxidative Stress. Plos One. 2016. DOI: 10.1371/journal.pone.0159938.
3. Moon, H. R.; Rhee, M. S. Synergism between Carvacrol or Thymol Increases the Antimicrobial Efficacy of Soy Sauce with No Sensory Impact. International Journal of Food Microbiology 2016, 217, 35-41. DOI: 10.1016/j.ijfoodmicro.2015.10.009.
4. Kim, K. Y.; Lim, K. M.; Kim, C. W.; Shin, H. J.; Seo, D. B.; Lee, S. J.; Noh, J. Y.; Bae, O. N.; Shin, S.; Chung, J. H. Black Soybean Extract Can Attenuate Thrombosis through Inhibition of Collagen-Induced Platelet Activation. Journal of Nutritional Biochemistry 2011, 22(10), 964-970. DOI: 10.1016/j.jnutbio.2010.08.008.
5. Rudolph, S.; Lunow, D.; Kaiser, S.; Henle, T. Identification and Quantification of ACE-inhibiting Peptides in Enzymatic Hydrolysates of Plant Proteins. Food Chemistry 2017, 224, 19-25. DOI: 10.1016/j.foodchem.2016.12.039.
6. Yan, Z. L.; Zhang, X. Y.; Li, C. L.; Jiao, S. C.; Dong, W. Y. Association between Consumption of Soy and Risk of Cardiovascular Disease: A Meta-Analysis of Observational Studies. European Journal of Prevention Cardiology 2017, 24(7), 735-747. DOI: 10.1177/2047487316686441.
7. Xia, X. D.; Wang, Y.; Liu, X. L.; Li, Y.; Zhou, J. Z. Soymilk Residue (Okara) as a Natural Immobilization Carrier for Lactobacillus Plantarum Cells Enhances Soymilk Fermentation, Glucosidic Isoflavone Bioconversion, and Cell Survival under Simulated Gastric and Intestinal Conditions. Peer Journal 2016. DOI: 10.7717/peerj.2701.
8. Angelis, E. D.; Pilolli, R.; Bavaro, S. L.; Monaci, L. Insight into the Gastro-Duodenal Digestion Resistance of Soybean Proteins and Potential Implications for Residual Immunogenicity. Food & Function 2017. DOI: 10.1039/c6fo01788f.
9. Kim, J. H.; Ahn, H. J.; Kim, D. H.; Jo, C.; Yook, H. S.; Park, H. J.; Byun, M. W. Irradiation Effects on Biogenic Amines in Korean Fermented Soybean Paste during Fermentation. Journal of Food Science 2003, 68(1), 80-84. DOI: 10.1111/j.1365-2621.2003.tb14118.x.
10. Kim, J. H.; Kim, D. H.; Ahn, H. J.; Park, H. J.; Byun, M. W. Reduction of the Biogenic Amine Contents in Low Salt-Fermented Soybean Paste by Gamma Irradiation. Food Control. 2005, 16(1), 43-49. DOI: 10.1016/j.foodcont.2003.11.004.
11. Guan, R. F.; Liu, Z. F.; Zhang, J. J.; Wei, Y. X.; Wahab, S.; Liu, D. H.; Ye, X. Q. Investigation of Biogenic Amines in Sufu (Furu): A Chinese Traditional Fermented Soybean Food Product. Food Control. 2013, 31(31), 345-352. DOI: 10.1016/j.foodcont.2012.10.033.
12. Liu, Z. F.; Wei, Y. X.; Zhang, J. J.; Liu, D. H.; Hu, Y. Q.; Ye, X. Q. Changes in Biogenic Amines during the Conventional Production of Stinky Tofu. International Journal of Food Science and Technology 2011, 46, 687-694. DOI: 10.1111/j.1365-2621.2011.02545.x.
13. Zhong, J. J.; Ye, X. Q.; Fang, Z. X.; Xie, G. F.; Liao, N. B.; Shu, J.; Liu, D. H. Determination of Biogenic Amines in Semi-Dry and Semi-Sweet Chinese Rice Wines from the Shaoxing Region. Food Control. 2012, 28(1), 151-156. DOI: 10.1016/j.foodcont.2012.05.011.
14. Suzzi, G.; Gardini, F. Formation and Destruction of Biogenic Amines in Chunjang (A Black Soybean Paste) and Jajang (A Black Soybean Sauce). Food Chemistry 2013, 141, 1026-1031. DOI: 10.1016/j.foodchem.2013.03.054.
15. Guo, Y. Y.; Yang, Y. P.; Peng, Q.; Han, Y. Biogenic Amines in Wine: A Review. International Journal of Food Science and Technology 2015, 50, 1523-1532. DOI: 10.1111/ijfs.12833.
16. Jairath, G.; Singh, P. K.; Dabur, R. S.; Rani, M.; Chaudhari, M. Biogenic Amines in Meat and Meat Products and Its Public Health Significance: A Review. Journal of Food Science and Technology 2015, 52(11), 6835-6846. DOI: 10.1007/s13197-015-1860-x.
17. Karovičová, J.; Kohajdová, Z. Biogenic Amines in Food. Cheminform. 2005, 59(1), 70-79.