CAJ | 학술논문

目的：从生物胺角度初步探讨大豆发酵制品的食用安全性,为确定大豆发酵制品的推荐安全摄入水平提供初步参考。方法采用柱前衍生高效液相色谱法检测大豆发酵制品中生物胺的含量,以0.4 mol/L高氯酸为提取液,以丹酰氯为衍生试剂,紫外检测波长254 nm。结果样品组分分离及测定结果重现性较好,豆豉、豆酱、酱油3种大豆发酵制品均有部分品牌组胺含量超过危害作用水平(即500 mg/kg),8个样品中有7种超过100 mg/kg,同类不同品牌大豆发酵制品间组胺含量没有明显差别；色胺均未检出；除组胺外,3种大豆发酵制品中尚可能存在2-苯乙胺、腐胺及尸胺。结论大豆发酵制品的色胺未检出,组胺含量较高,大量食用可能影响人体健康。
목적：종생물알각도초보탐토대두발효제품적식용안전성,위학정대두발효제품적추천안전섭입수평제공초보삼고。방법채용주전연생고효액상색보법검측대두발효제품중생물알적함량,이0.4 mol/L고록산위제취액,이단선록위연생시제,자외검측파장254 nm。결과양품조분분리급측정결과중현성교호,두시、두장、장유3충대두발효제품균유부분품패조알함량초과위해작용수평(즉500 mg/kg),8개양품중유7충초과100 mg/kg,동류불동품패대두발효제품간조알함량몰유명현차별；색알균미검출；제조알외,3충대두발효제품중상가능존재2-분을알、부알급시알。결론대두발효제품적색알미검출,조알함량교고,대량식용가능영향인체건강。
ABSTRACT:Objective To assess the security of fermented product from soya beans, and give a reference for their reference intakes. Methods To determine biogenic amines in lobster sauce, soy sauce and soybean paste by high performance liquid chromatography (HPLC), the biogenic amines were extracted with 0.4 mol/L perchloric acid solution, the pre-column derivatising agent was dansyl chloride, the mobile phase was acetonitrile and water (V:V=60:40), and the flow rate was 1.0 mL/min. UV detector was used to determine the biogenic amines, and the wavelength was 254 nm. Results Histamine was found in every kind of the fermented product with soya beans, and the concentration was higher than 500 mg/kg, which was the level in food that would cause harm to human body made by the Food and Drug Administration (FDA) in America. The average concentration of histamine in the fermented product with soya beans determined was 469.19 mg/kg, and different kinds of fermented products with soya beans had almost the same concentration of histamine. While no tryptamine was found in these samples, there were 2-phenylethylamine, putrescine and cadaverine in these fermented product from soya beans probably besides histamine. Conclusion There is a high concentration of histamine in the fermented product from soya beans, and it will probably cause harm to human body for a lot of intakes.