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- Title
DETECTION AND CONTROL OF BIOGENIC AMINE CONTENT AND PHYSICAL/CHEMICAL PROPERTIES BASED ON HPLC METHOD IN FERMENTED FOOD.
- Authors
Beibei Huang
- Abstract
In this paper, high performance liquid chromatography (HPLC) method for determination of the content of biogenic amines, methods and good stability, high precision, high recovery rate. Fermentation agent is the most important biogenic amines tyramine and histamine categories, because of its physiological toxicity, and cadaverine will strengthen due tyramine and histamine toxicity. Therefore, the reason why the event biogenic amines poisoning often occurs because we are biogenic amines thorough understanding is not enough, but also the lack of fast, efficient detection methods, the paper established HPLC detection of biogenic amines in food type and content of wine, soy sauce biogenic amines were measured and used to strengthen vaccination effectively reduce biogenic amines in fermented sausages content, which improve the quality of life and protect the public food safety has important practical significance.
- Subjects
BIOGENIC amines; HIGH performance liquid chromatography; HISTAMINE; FOOD safety; FERMENTED foods; QUALITY of life
- Publication
Carpathian Journal of Food Science & Technology, 2016, Vol 8, Issue 1, p5
- ISSN
2066-6845
- Publication type
Article