Detection of ten biogenic amines in Chinese commercial soybean paste by HPLC

Abstract

This paper aimed to develop a high-performance liquid chromatography (HPLC) method that can simultaneously detect ten biogenic amines (BAs) in commercially available soybean paste and to determine the contents of BAs in these products. Heptylamine (Hep) was used as the internal standard reagent and benzoyl chloride as the sample derivatization reagent; Inertsil ODS-3 chromatographic column was set as the stationary phase while the acetonitrile and 5 mmol/L ammonium acetate solution as the mobile phases; the samples were treated with gradient elution and detected at 254 nm (UV). Perchloric acid solution (0.4 mol/L) was employed as the sample extraction solvent to determine the contents of ten BAs in soybean paste products. All BAs were separated within 20 min. The methodological validation suggested good linearity, whereas the linear correlation coefficient of all standards was greater than 0.99 with the linear range of 0.1-80 μg/g, detection limits of 0.01-0.03 μg/g, and quantitation limits of 0.03-0.10 μg/g. For 17 commercially available soybean paste products involved in our study, different samples were distinguished from each other not only by the dramatic differences in the contents of BAs but also by the variance in BA types. Of these BAs, tyramine (Tyr) and agmatine (Agm) were found to be the highest contents in soybean paste products; the contents of histamine (His), 2-phenylethylamine (Phe), serotonin (Ser), spermidine (Spd), and putrescine (Put) were lower, followed by cadaverine (Cad), tryptamine (Try), and spermine (Spm). This method proved to be highly sensitive and effective in determining the contents of BAs in soybean paste products; there was a dramatic difference in the contents of ten BAs among different soybean paste products.

Comparison of Biogenic Amines in Chinese Commercial Soy Sauces

“…Standard curve drawing was drawn according to a previously described method [21,22,23]. The standard solution was diluted to different concentrations (80, 50, 20, 10, 5, 1, 0.5, and 0.1 μg/mL) with 0.1 mol/L HCl.…”

Ultra-Stable UiO-66 Involved Molecularly Imprinted Polymers for Specific and Sensitive Determination of Tyramine Based on Quartz Crystal Microbalance Technology

“…Tyramine, histamine, and tryptamine are the products after tyrosine decarboxylation [48]. Histamine, tryptamine, β-phenylethylamine, and tyramine all belong to monoamines and were common in food samples [49][50][51][52]. Thus, we chose histamine, tryptamine, β-phenylethylamine, and tyrosine to verify selectivity of the sensors.…”

Screening lactic acid bacteria and yeast strains for soybean paste fermentation in northeast of China

“…In addition, there are phytic acid, oligosaccharides, isoflavones, and other substances in soybeans (Tang et al, 2013). Due to its good flavor and unique taste, soybean paste is popular all over the world (Jia et al, 2018; Kuligowski et al, 2017; Papageorgiou et al, 2018). The making process of soybean paste is mainly divided into three stages: the treatment of raw materials, the preparation of koji, and the fermentation of soybean paste (Chettri & Tamang, 2015; Li, Rui, et al, 2017; Li, Zhao, et al, 2017).…”

“…The making process of soybean paste is mainly divided into three stages: the treatment of raw materials, the preparation of koji, and the fermentation of soybean paste (Chettri & Tamang, 2015; Li, Rui, et al, 2017; Li, Zhao, et al, 2017). The traditional fermentation of soybean paste takes a long time to achieve the desired flavor, and at the same time has a high risk of contamination with undesired microbes and toxins (Guan et al, 2013; Jia et al, 2018).…”

“…takes a long time to achieve the desired flavor, and at the same time has a high risk of contamination with undesired microbes and toxins (Guan et al, 2013;Jia et al, 2018).…”