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A kind of detection method of tyramine content in fermented meat products

A technology for fermented meat products and a detection method, which is applied in the field of ultra-high performance liquid chromatography detection of tyramine content in fermented meat products, can solve the problems of difficult operation, complicated pretreatment steps and the like, and achieves a low detection limit and a simple and reliable method. , the effect of simple processing

Active Publication Date: 2021-01-05
新疆乐鼎元食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The detection methods of biogenic amines include gas chromatography-tandem mass spectrometry, ion chromatography, high-performance liquid chromatography, thin-layer chromatography, high-performance liquid chromatography-tandem mass spectrometry, etc., and the pretreatment steps of these methods are cumbersome and difficult. operate

Method used

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  • A kind of detection method of tyramine content in fermented meat products
  • A kind of detection method of tyramine content in fermented meat products
  • A kind of detection method of tyramine content in fermented meat products

Examples

Experimental program
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Effect test

Embodiment 1

[0022] (a) Pretreatment of the sample solution: take the fermented meat product and cut it into minced meat, weigh 2.0 g of a uniform sample, add 15.0 mL of 5% trichloroacetic acid and homogenize it with a dispersing homogenizer for 1.0 min, centrifuge at 4000 rpm for 10.0 min on a centrifuge, and precipitate After adding 10.0 mL of 5% trichloroacetic acid and homogenizing and centrifuging twice, the combined supernatants were distilled to 50 mL with 5% trichloroacetic acid, and the extract was filtered with a microporous membrane of 0.22 μm and stored at 4°C for later use.

[0023] (b) Derivatization reaction of the sample: take 100 μl sample from the filtrate, add 10 μg·mL -1 100 μl of internal standard solution, then add 100 μl of saturated sodium bicarbonate with sodium hydroxide to adjust the pH value to 10, and 2.0 mg·mL prepared with acetone -1 With 200 μl of dansyl chloride, the derivatization reaction was carried out at 55° C. in the dark for 15.0 minutes. After the ...

Embodiment 2

[0029] (a) Pretreatment of the sample solution: take the fermented meat product and cut it into minced meat, weigh 5.0 g of a uniform sample, add 25.0 mL of 5% trichloroacetic acid and homogenize it with a dispersing homogenizer for 1.0 min, centrifuge at 4000 rpm for 10.0 min on a centrifuge, and precipitate After adding 15.0 mL of 5% trichloroacetic acid again and centrifuging twice, the combined supernatants were distilled to 50 mL with 5% trichloroacetic acid, and the extract was filtered with a microporous membrane of 0.22 μm and stored at 4°C for later use.

[0030](b) Derivatization reaction of the sample: take 100 μl sample from the filtrate, add 10 μg·mL -1 Internal standard solution 100 μl, then add 100 μl of saturated sodium bicarbonate with sodium hydroxide to adjust the pH value to 10, and 3 mg·mL prepared with acetone -1 With 200 μl of dansyl chloride, the derivatization reaction was carried out at 50° C. in the dark for 20.0 minutes. After the reaction was comp...

Embodiment 3

[0036] (a) Pretreatment of the sample solution: take the fermented meat product and cut it into minced meat, weigh 3.0 g of a uniform sample, add 20.0 mL of 5% trichloroacetic acid and homogenize it with a dispersing homogenizer for 1.0 min, centrifuge at 4000 rpm for 10.0 min on a centrifuge, and precipitate After adding 10.0 mL of 5% trichloroacetic acid and homogenizing and centrifuging twice, the combined supernatants were distilled to 50 mL with 5% trichloroacetic acid, and the extract was filtered with a microporous membrane of 0.22 μm and stored at 4°C for later use.

[0037] (b) Derivatization reaction of the sample: take 100 μl sample from the filtrate, add 10 μg·mL -1 100 μl of internal standard solution, then add 100 μl of saturated sodium bicarbonate with sodium hydroxide to adjust the pH value to 10, and 5.0 mg·mL prepared with acetone -1 With 200 μl of dansyl chloride, the derivatization reaction was carried out at 60° C. in the dark for 10.0 minutes. After the ...

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Abstract

The invention provides a method for detecting the content of tyramine in a fermented meat product, and belongs to the technical field of food analysis. The method is a UPLC (ultra-performance liquid chromatography) method, and a Waters Acquity I class ultra-performance liquid chromatograph and a C18 column are used. A flowing phase comprises deionized water and acetonitrile, flowing speed is 0.3mL*min<-1>, ultraviolet detection wavelength is 254nm, detection time is 20min, tyramine retention time is 5.8min, the detection limit of the method is 50ng / mL, and recovery rate is 96.9%. The method isless in sample dosage, short in time, good in linearity and reproducibility, simple in operation and high in accuracy.

Description

Technical field: [0001] The invention relates to a food detection method, in particular to an ultra-high performance liquid chromatography detection method for tyramine content in fermented meat products. Background technique: [0002] Biogenic amine is a kind of low-molecular-weight basic compound with biological activity and nitrogen. Tyramine, also known as p-hydroxyphenylethylamine, is a kind of biogenic amine. As a class of physiologically active substances, biogenic amines participate in metabolic activities in living organisms. Biogenic amines are widely found in various foods, and relatively more in foods rich in protein and amino acids, especially fish and its products, cheese, meat products and fermented foods. There are two main sources of biogenic amines in food: one is the various biogenic amines contained in the raw materials themselves, and the other is produced by the decarboxylation reaction of microorganisms, which is the main source of biogenic amines. B...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N30/88
CPCG01N30/88G01N2030/884
Inventor 张会香杨世军
Owner 新疆乐鼎元食品有限公司
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