CAJ | 학술논문

建立了柱前衍生一高效液相色谱分析食品中组胺含量的方法，通过对广州市售不同品牌的大豆发酵制品、酸奶和啤酒中组胺含量的测定，对各种食品的组胺含量有一个初步的了解，为保障食品安全提供技术依据。检测结果为豆豉中组胺平均浓度为464．28mg／kg，豆酱为481．50mg／kg，酱油为461．78mg／L，三类大豆发酵制品组胺浓度平均值没有明显区别；酸奶样品中组胺平均含量为312．15mg／kg；啤酒样品中组胺平均含量为2．36mg／L。广州市售的大豆发酵制品、酸奶和啤酒中均有组胺检出．其中大豆发酵制品中组胺会号普遍较高．
건립료주전연생일고효액상색보분석식품중조알함량적방법，통과대엄주시수불동품패적대두발효제품、산내화비주중조알함량적측정，대각충식품적조알함량유일개초보적료해，위보장식품안전제공기술의거。검측결과위두시중조알평균농도위464．28mg／kg，두장위481．50mg／kg，장유위461．78mg／L，삼류대두발효제품조알농도평균치몰유명현구별；산내양품중조알평균함량위312．15mg／kg；비주양품중조알평균함량위2．36mg／L。엄주시수적대두발효제품、산내화비주중균유조알검출．기중대두발효제품중조알회호보편교고．
The histamine content in the food in Guangzhou market, include fermented soybean products, yogurt and beer, was determined by high performance liquid chromatography （HPLC） with precolumn derivatization. The results showed that the average concentration of histamine was 464.28 mg/kg in lob- ster sauce, 481.50 mg/kg in soybean paste, and 461.78 mg/L in soy sauce. The three kinds of fermented soybean products have almost the same concentration of histamine. The average concentration of histamine was 312.15 mg/kg in the yogurt sample, and 2.36 mg/L in the beer sample. Histamine was found in the fermented soybean products, yogurt and beer samples from Guangzhou market, and there was a high concentration of histamine in the fermented soybean products.