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295 results about "Biogenic amine" patented technology

A biogenic amine is a biogenic substance with one or more amine groups. They are basic nitrogenous compounds formed mainly by decarboxylation of amino acids or by amination and transamination of aldehydes and ketones. Biogenic amines are organic bases with low molecular weight and are synthesized by microbial, vegetable and animal metabolisms. In food and beverages they are formed by the enzymes of raw material or are generated by microbial decarboxylation of amino acids.

Separation and liquid chromatography column pre-column derivatization method of biogenic amine in soybean paste

The invention discloses a separation and liquid chromatography column pre-column derivatization method of biogenic amine in a soybean paste, comprising the following steps of: (1) adding a trichloroacetic acid solution to the soybean paste, homogenizing, centrifuging and collecting a supernate; (2) adding normal hexane to the supernate, vibrating and taking out a lower layer trichloroacetic acid phase for later use after static layering; (3) adding an NaOH solution to the trichloroacetic acid phase, then adding an NaHCO3 solution for buffering, and mixing in a dansyl chloride acetone solution to carry out derivatization; and (4) removing dansyl chloride to terminate the reaction to obtain a derivative solution and filtering. The separation method has simple treatment process and low reagent consumption and avoids analyte loss caused by transfer. The soybean paste can reach detection demands after being separated and purified; undesired peak disturbance of a spectrogram is less and the determinand loss is low, and the recovery rate of the biogenic amine can reach more than 80 percent. The method determines the optimum condition for deriving the biogenic amine; dansyl chloride derivative products are stable and the detection sensitivity is high.

Method for determining content of biogenic amines in foods by adopting ultra-efficient bonded phase chromatography

The invention relates to the field of detection of harmful components in foods and particularly relates to a method for determining the content of biogenic amines in foods by adopting an ultra-efficient bonded phase chromatography. The method comprises the following steps: carrying out biogenic amines extraction treatment on foods to be detected with the mass of m by using an HClO4 solution to obtain liquid supernatant with the volume of V; adding an n-hexane solution with the equal volume into the liquid supernatant, extracting, and repeating for 1-2 times; removing an upper-layer organic phase part to obtain a purified extracting solution; carrying out pre-column derivatization on the purified extracting solution to obtain a derivatized extracting solution; and detecting the content of the biogenic amines in the derivatized extracting solution by using an ultra-efficient bonded phase chromatographic instrument to obtain the mass concentration of the biogenic amines in the extracting solution. According to the method, the content of the biogenic amines in the foods can be determined by adopting the ultra-efficient bonded phase chromatography and a mixed system of supercritical carbon dioxide and n-hexane/isopropanol/an ammonia water solution is used as a flowing phase; the viscosity is low, the mass transfer performance is good, the analyzing time is rapid, the solvent loading amount is samll and the environmental pollution is small.

Analysis method for simultaneous detection of amino acids and biogenic amines in foods

The invention belongs to the field of analytical chemistry and particularly relates to an analysis method for simultaneous detection of amino acids and biogenic amines in foods. The method is characterized in that for the first time, 4'-carbonyl chloride-rhodamine is used as a derivatization reagent to realize simultaneous derivatization of the amino acids and the biogenic amines in the food by means of ultrasonic assistance, in-situ derivation and dispersive liquid-liquid microextraction, and qualitative and quantitative detection and analysis are performed by means of ultra-high performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry in multi-reaction monitoring mode. The method can be used for simultaneous analysis and detection of eight amino acids and nine biogenic amines; by adoption of 1,7-diamino heptane as an internal standard substance, contents of the amino acids and the biogenic amines in different foods can be obtained accurately according to an internal standard method for quantification. The method has advantages of simplicity, quickness, high sensitivity, high selectivity and the like, and high recovery rate is achieved. In addition, by the analysis method, accurate and reliable technical means can be provided for food quality assessment and supervision.

Method and detecting tube for visually detecting meat freshness based on gold nanoparticle material

The invention discloses a method for visually detecting meat freshness based on a gold nanoparticle material. According to the method, different biogenic amines released by the meat in different freshness can hydrolyze a reducing agent precursor and generate different reducible matters, so that the visible detection for the meat freshness can be realized by inducing the chromogenic reaction between the reducible matters and the gold nanoparticle material under the condition of the existence of silver ion. Besides, the invention also provides a detecting tube for visually detecting the meat freshness. The detecting tube comprises a transparent tube body and a transparent tube cover connected with the transparent tube body; a gel is arranged in the transparent tube cover; the gold nanoparticle material, the reducing agent precursor and the silver nitrate are contained in the gel. The detecting tube can be used for performing the conventional quick test on the meat freshness or real-time indicating the freshness of the meat within the shelf life. The method and the detecting tube provided by the invention can be used for realizing the quick, accurate and real-time detection for the meat freshness; the detection cost is low; the operation is simple and convenient; the detecting tube can be conveniently carried and stored.

Fermented tea sausage and processing method thereof

The invention discloses fermented tea sausage and processing methods thereof. The fermented tea sausage is produced by adopting tea liquid and pork as main raw materials to be fermented by a mixed strain consisting of lactobacillus, saccharomycetes and micrococcus. According to different product preservation methods, the invention provides the processing methods of three products such as dry-type fermented tea sausage, cold-stored cooked fermented tea sausage and normal-temperature-stored cooked fermented tea sausage. By adding the tea liquid and the mixed strain which is prepared from the purely-cultured lactobacillus, saccharomycetes and micrococcus into the processing flow of the sausage, the growth and propagation of inoculated microorganisms, such as the lactobacillus, which are beneficial to processing and cooking of the sausage can be effectively promoted, the production and accumulation of nitrite and biogenic amine in the sausage processing process can be suppressed by adequately utilizing tea polyphenol in the tea liquid; meanwhile, the sausage is unique in flavor, and the grease of the sausage can be reduced; the fermented tea sausage is delicious in taste, high in nutritional value, low inn nitrite and biogenic amine content, free from benzopyrene and high in food safety.

Fermenting agent for reducing biogenic amine in meat products by compound-bacteria temperature shift fermentation and fermentation method thereof

InactiveCN103907940ANo biogenic aminesNo amine productionSugar food ingredientsFood preparationFlavorD-Glucose
The invention relates to a fermenting agent for reducing biogenic amine in meat products by compound-bacteria temperature-shift fermentation and a fermentation method thereof, belongs to the technical field of biological fermentation of meat food, and particularly relates to a method of reducing biogenic amine in meat products by compound-bacteria temperature-shift fermentation. The method includes: adding compound bacteria into a meat product to be fermented all at once, performing low-temperature lactobacillus pentosus fermentation at 20-30 DEG C, immediately raising the fermentation temperature after the low-temperature fermentation is finished and performing medium-temperature fermentation at 35-45 DEG C with lactobacillus plantarum and lactobacillus coryniformis, namely, the meat product is fermented by a two-step method that is low temperature firstly and medium temperature secondly by utilization of the compound bacteria. The fermenting agent comprises 8.0-12.0 g of glucose, 2.0-3.0 g of pentose and 2.0-3.0 g of fructosan. The fermenting agent and the fermentation method are advantageous in that, by two fermentation steps at different temperatures and with different bacteria or bacterium compositions, the content of the biogenic amine in the meat product is obviously lower than that of a meat product only subjected low-temperature fermentation or only subjected to medium-temperature fermentation; and the flavor of the meat product subjected to the low-temperature fermentation firstly and medium-temperature fermentation secondly is significantly improved.

Method for detecting free amino acid in biogas slurry

InactiveCN105548449AAvoid the disadvantages of non-selective adsorptionOvercoming selectivityComponent separationHigh concentrationFiltration membrane
The invention relates to a method which comprises the following steps: removing high-concentration ammonia nitrogen and volatile biogenic amine in a way of rotary evaporation after biogas slurry is regulated to be alkaline; removing macromolecular disruptors by applying a 3K Millipore ultra-filtration membrane; performing pre-column derivatization on amino acids by using OPA and FMOC derivatization reagents, so that the amino acid has fluorescence emission characteristics to improve the detection sensitivity and the separation and selection characteristics; then performing qualitative and quantitative analysis on 24 kinds of amino acids through a reverse-high-performance liquid chromatography. Compared with a conventional method, the method avoids the selectivity of an SCX-SPE (Strong Cation-Exchange Solid-Phase Extraction Column) for the amino acids caused by different isoelectric points of the amino acids and overcomes the defects of low recovery rate and poor reproducibility during sample determination. The method provided by the invention is simple in step and strong in operability and provides a technical basis for the study on a protein degradation mechanism in the process of anaerobic digestion and a scientific basis for biogas slurry and biogas residue agricultural resource development and utilization.
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