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Method for detecting content of tyramine in fermented sauce

A detection method and fermented sauce technology, applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems of high biogenic amine safety hazards, complex fermentation strains, etc., and achieve low detection limit, good repeatability and recovery rate, The method is simple and reliable

Active Publication Date: 2018-10-19
张家界隆馥苑食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production of fermented sauces generally adopts the method of natural fermentation, and the fermentation strains are complex, so there is a high safety hazard of microbial-derived biogenic amines

Method used

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  • Method for detecting content of tyramine in fermented sauce
  • Method for detecting content of tyramine in fermented sauce
  • Method for detecting content of tyramine in fermented sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (a) Pretreatment of the sample solution: Take 2.0g of oyster sauce and add 15.0mL of 5% trichloroacetic acid to homogenize with a homogenizer for 2.0min, then centrifuge at 4000rpm for 10.0min in a centrifuge, add 10.0mL of 5% trichloroacetic acid to the precipitate to homogenate again After centrifuging twice, the combined supernatants were dilute to 50 mL with 5% trichloroacetic acid, and the extract was filtered with a 0.22 μm microporous membrane.

[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 as solvent. -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 end, 100 μl of ammonia water was added to stop the reaction for 25.0 min. Add acetonitrile to make up to ...

Embodiment 2

[0029](a) Pretreatment of the sample solution: take 5.0 g of sand tea sauce and add 25.0 mL of 5% trichloroacetic acid, homogenize it with a homogenizer for 2.0 min, centrifuge at 4000 rpm for 10.0 min, and add 15.0 mL of 5% trichloroacetic acid to the precipitate again After the homogenate was centrifuged twice, the combined supernatant was adjusted to 50 mL with 5% trichloroacetic acid, and the extract was filtered with a 0.22 μm microporous membrane.

[0030] (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 3.0 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 end, 100 μl of ammonia water was added to terminate the reaction for 30.0 min. Add acetonitrile to make up to 1.0 mL. Aft...

Embodiment 3

[0036] (a) Pretreatment of the sample solution: take 3.0 g of fermented bean curd, add 20.0 mL of 5% trichloroacetic acid, homogenize it with a homogenizer for 2.0 min, centrifuge at 4000 rpm for 10.0 min, and add 10.0 mL of 5% trichloroacetic acid to the precipitate for homogenization After centrifuging twice, the combined supernatants were dilute to 50 mL with 5% trichloroacetic acid, and the extract was filtered with a 0.22 μm microporous membrane.

[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 end, 100 μl of ammonia water was added to stop the reaction for 20.0 min. Add acetonitrile to make up to 1.0 mL. After filt...

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Abstract

The invention provides a method for detecting the content of tyramine in a fermented sauce and belongs to the technical field of food analysis. The method comprises a UPLC (Ultra Performance Liquid Chromatography) method, and a Waters AcquityIclass high performance liquid chromatograph and a C18 column are used. The method provided by the invention is small in sample amount, short in time, good inlinearity, simple to operate, good in reproducibility 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 sauces. Background technique: [0002] Biogenic amines are mainly composed of aliphatic (putrescine, cadaverine, spermidine, spermine), aromatic (tyramine, β-phenylethylamine) and heterocyclic (tryptamine, histamine). As a class of physiologically active substances, biogenic amines participate in metabolic activities in living organisms. Biogenic amines are widely found in various foods. Excessive intake of biogenic amines may cause various poisoning symptoms such as headache, dizziness, nausea, respiratory distress, and palpitations. Among all biogenic amines, histamine and tyramine have the greatest impact on human health. Tyramine, also known as p-hydroxyphenylethylamine (Tyramine), is a type of nitrogen-containing low-molecular biogenic amine. Tyramine in food is mainly produced by...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/88
CPCG01N30/88G01N2030/884
Inventor 张会香杨世军
Owner 张家界隆馥苑食品有限公司
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