Jacobs Journal of Food and Nutrition

Risk Assessment of Biogenic Amines of Chinses Commercial Soy Sauce on Human Being via High-Liquid Performance Chromatography

*Juncai Hou
Department Of Food Technology And Nutrition, Northeast Agricultural University, Key Laboratory Of Dairy Science, College Of Food Science,, China

*Corresponding Author:
Juncai Hou
Department Of Food Technology And Nutrition, Northeast Agricultural University, Key Laboratory Of Dairy Science, College Of Food Science,, China
Email:jchou@neau.edu.cn

Published on: 2019-05-30

Abstract

Biogenic amines are basic nitrogenous compounds formed by decarboxylation of amino acids. Commonly they are present in all types of food and fermented soy sauce is a one common source of them. They have important role in hormone and protein synthesis but food containing high concentration of biogenic amines may have adverse effects. In the current study we investigated the toxicological effects of biogenic amines on human health found in chinses soy sauce by high-performance liquid chromatography. The levels of biogenic amines were investigated by using 50 samples of commercially available chinses soy sauce by HPLC with the spectrometric UV-via 254 nm using gradient elution. In this study, eight biogenic amines were detected. The concentration of biogenic amines was 3.67 g/L range from the 0.08 g/L to 16.10 g/L. The pH of the soy sauce samples was 4.28 and 5.43, and the salt levels in these samples were 10.21 g/100 mL and 21.68 g/100 mL.The contents of amino nitrogen and formaldehyde-reactive nitrogen-nitrogen were 1.00-2.55 g/L and 5.71-18.44 g/L, respectively. The amino nitrogen was observed high in samples. Therefore, it is significant to analyze the biogenic amine in soy sauce to assure their safety and prevention for human being consumption.

Keywords

Biogenic amines; Soy sauce; HPLC; Human; Risk assessment

Introduction

Due to nitrogenous and low molecular-weight and organic base, biogenic amines (BAs) are usually formed through the microbial decarboxylation of amino acid, especially in fermented soybean food such as sauce, cheese, kimchi, wine, miso, fermented seafood and meat products. BAs are endogenous and all essential nitrogenous components of living cells, and the most common BAs found in food are tryptamine (TRP), tyramine (TYR), spermidine (SPD), spermine (SPM), 2-phenylethylamine (PHE),cadaverine (CAD), histamine(HIS), putrescine (PUT). BAs are generated by the effects of enzymes in raw material or amino acid decarboxylase that produced by microorganism metabolism. BAs are manufactured in the fermented food industrial product mainly affected food constitution, microbial flora, environmental factors and other parameters that has been allowed microbial germination during the food processing and handling