Method for promptly detecting biogenic amine in food

A technology for rapid determination of biogenic amines, applied in measuring devices, instruments, scientific instruments, etc., can solve the problems of poor flexibility, high price, high detection limit, etc., and achieve the effect of improving monitoring level, ensuring health and reducing monitoring costs

Inactive Publication Date: 2013-06-12
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

These methods all have certain applications, and each has its own advantages and disadvantages; for example, the most commonly used RP-HPLC method is generally considered to have the advantages of high detection sensitivity, accurate quantitative analysis, and high column efficiency, and there are many standard methods based on this technology. ; but this method requires high performance liquid chromatography, and the process of instrument preheating, equilibration and analysis takes a long time, the speed is sl...

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  • Method for promptly detecting biogenic amine in food

Examples

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Effect test

Embodiment 1

[0021] 50g of herring was crushed with a blender, and the biogenic amine was extracted with 5% trichloroacetic acid (TCA), then centrifuged at 4000g for 5min, the supernatant was taken and the volume was adjusted to 100mL of the extract. Add 10mL of the extract to 10mL of n-hexane, shake for 5min to remove oil, repeat twice; discard the organic phase and add 5mL of saturated NaCl solution, adjust the pH to 11, add 5mL of n-butanol-chloroform (1:1) for extraction, Shake for 5 minutes, centrifuge at 4,000 g for 10 minutes, absorb the upper organic phase, repeat three times, combine the extracts, blow dry with nitrogen at 40°C, and add 1.0 mL, 1 mol / L hydrochloric acid to prepare a purification solution.

Embodiment 2

[0023] 50g of cheese was crushed with a blender, and the biogenic amine was extracted with 0.5mol / L hydrochloric acid, then centrifuged at 4000g for 5min, the supernatant was taken and the volume was adjusted to 100mL of the extract. Add 10mL of the extract to 10mL of n-hexane, shake for 5min to remove oil, repeat twice; discard the organic phase and add 5mL of saturated Na 2 SO 4 solution, adjust the pH value to 11, add 5 mL of diethyl ether for extraction, shake for 5 min, centrifuge at 4000 g for 10 min, absorb the upper organic phase, repeat three times, combine the extracts, blow dry with nitrogen at 40 °C, add 1.0 mL, 1 mol / L hydrochloric acid to prepare Get cleansing fluid.

Embodiment 3

[0025] Domestic wine 5mL, 15 ℃ ultrasonic treatment for 30min, add 0.5mol / L perchloric acid to make up to 50mL; take 10mL extract solution and add it to 10mL n-hexane, shake for 5min to remove grease, repeat twice; discard the organic phase and add 5mL saturated Na 2 CO 3 solution, adjust the pH value to 11, add 5 mL of isoamyl alcohol for extraction, shake for 5 min, centrifuge at 4000 g for 10 min, absorb the upper organic phase, repeat three times, combine the extracts, blow dry with nitrogen at 40 ° C, add 1.0 mL, 1 mol / L hydrochloric acid to obtain a purified solution.

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Abstract

The invention relates to a method for promptly detecting biogenic amine in food and belongs to the food analysis and security technical field. The method for promptly detecting the biogenic amine in food comprises the following steps: (1) extracting the biogenic amine from food samples; (2) purifying biogenic amine extracting solution; (3) derivatizing the biogenic amine extracting solution; and (4) optimizing developing solvent and analyzing thin layer chromatography. The method for promptly detecting the biogenic amine in food can be used for promptly detecting biogenic amine content in products of fish, meat, cheese, wine, vinegar and the like. Compared with the other analysis methods, the method for promptly detecting biogenic amine in food has the advantages of being free of expensive analytical instruments, low in cost, easy to operate, fast, and capable of effectively lowering monitoring cost in food production and circulation.

Description

technical field [0001] The invention relates to a method for rapidly determining biogenic amines in food, and belongs to the technical field of food analysis and safety. Background technique [0002] Biogenic amines are a class of nitrogen-containing low-molecular-weight basic organic compounds; foods containing protein and amino acids can produce biogenic amines through fermentation or biochemical reactions under certain conditions. It has been found that foods such as aquatic products, meat products, dairy products, wine, beer, vegetables, fruits, dried fruits and chocolate contain a variety of biogenic amines. Excessive biogenic amines have been proved to have some adverse physiological reactions to the human body. In food preservation, biogenic amines are often produced during food decay or fermentation; Amines are closely related. [0003] The US FDA has determined the harmful effect level of histamine to be 500mg / kg of food through the study of a large amount of data...

Claims

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Application Information

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IPC IPC(8): G01N30/90
Inventor 夏小乐张斌张无疾夏梅芳王武
Owner JIANGNAN UNIV
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