Evaluation of Biogenic Amines in Korean Commercial Fermented Foods

국내 유통 발효식품 중 biogenic amines 함량 분석

  • 한규홍 (부산지방식품의약품안전청 시험분석센터) ;
  • 반경녀 (부산지방식품의약품안전청 시험분석센터) ;
  • 손영욱 (부산지방식품의약품안전청 시험분석센터) ;
  • 장미란 (부산지방식품의약품안전청 시험분석센터) ;
  • 이창희 (부산지방식품의약품안전청 시험분석센터) ;
  • 김소희 (부산지방식품의약품안전청 시험분석센터) ;
  • 김대병 (부산지방식품의약품안전청 시험분석센터) ;
  • 김선봉 (부경대학교 식품공학과) ;
  • 조태용 (부산지방식품의약품안전청 시험분석센터)
  • Published : 2006.12.31


High performance liquid chromatographic methods for the simultaneous determination of 12 biogenic amines were developed and contents of biogenic amines in 23 varieties of Korean commercial fermented food were analyzed. Dansyl derivatives of biogenic amine were very stable and had good peak resolution. Except agmatine, the recovery of biogenic amines from soybean paste with extraction of 0.1 N HC1 added biogenic amines to soybean paste was greater 85%. The calibration curve showed good linearity over a concentration range up to 50 ${\mu}g/mL$. In the determination of biogenic amine level in Korean commercial fermented foods, doenjang and chungkukjang (fermented soybean pastes), soy sauce, anchovy and pacific sand lance liquid jeotkal (fermented fish sauce products), and cabbage kimchi had high level biogenic amines. Especially, traditional doenjang had a histamine (HIS) level of 952.0 mg/kg, a tyramine (TYR) level of 1,430.7 mg/kg. Most cheese had low level of biogenic amines, but one Gouda cheese had a tyramine (TYR) level of 97.5 mg/kg. A low level of biogenic amines was detected in wines, beer, yoghurt, and sausage. Putrescine (PUT), cadaverine (CAD), tryptamine (TRY), histamine (HIS), tyramine (TYR), and 2-phenylethylamine (PHE) were mainly formed in fermented foods by the action of microorganism, so their levels were high with a range. On the other hand, spermidine (SPD), spermine(SPM), serotonin (SER), noradrenaline (NOR), and dopamine (DOP) were formed originally via biosynthesis with consequent low level.


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