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KMID : 1007520110200030851
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Food Science and Biotechnology
2011 Volume.20 No. 3 p.851 ~ p.854
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Determination of Biogenic Amines in Japanese Miso Products
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Shruti Shukla
Park Hae-Kyong
Kim Jong-Kyu
Kim Myung-Hee
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Abstract
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Eight miso products sold in supermarket were purchased from Japan and analyzed for the determination of biogenic amines (BAs). Quantitative determination of BAs in miso products was carried out by means of HPLC with spectrophotometric UV-VIS detector. The amines were extracted in acid aqueous solution (HClO4) and then derivatized by dansyl chloride. The levels of pH in the tested miso samples were ranged from 4.8-5.5. The BAs (tryptamine, 2-phenyl ethylamine, putrescine, cadaverine, agmatine, tyramine, and spermidine) determined in 8 miso samples were found in their respective range of ND-0.13, ND-4.20, ND-1.29, ND-0.87, ND-0.90, ND-4.19, and ND- 3.57 mg%. None of the miso samples contained histamine and spermine, the major BAs of food poisoning.
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KEYWORD
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miso, biogenic amine, dansyl chloride derivatization, HPLC
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