Abstract
Soy sauce contains a series of biogenic amines (BAs) which is a kind of bioactive organics relating to food quality and safety. High concentration of BAs may lead to remarkable physiological and toxicological influences on human bodies, including hypotension, dizziness, and headaches. Here, we systematically compared the levels of ten main BAs among 53 Chinese commercial soy sauces using an improved high-performance liquid chromatography (HPLC) method. The results showed that the brands and production regions were both important factors accounting for the BAs’ content. The contents of Cad, Spm, Try, Phe, His, and Tyr in dark soy sauces were higher than those in light soy sauces. His and Phe in dark soy sauces were 3.7 and 1.84 times higher than in light samples, respectively. Besides, it was surprising that the content of BAs in soy sauces hugely varied from place to place. This work comprehensively compared the content of BAs in soy sauces, showing the relation between soy sauce processes and BAs, offering abundant information for further research on BAs control.
Highlights
Soy sauce, a traditional fermented condiment, is generally prepared by months of enzymatic brewing of soy bean and wheat flour, which can be used to enhance the flavor and taste of foods [1].Presently, it is popular all over the world, especially most Asian countries, mainly because of the increased consumption of oriental foods
There was no significant difference in the contents of the ten biogenic amines obtained in Zhejiang soy sauce
Results showed that 190 mg/kg of His, a concentration below the restrictive legal limit (200 mg/kg), that 190 mg/kg of His, a concentration below the restrictive legal limit (200 mg/kg), could increase the could increase the toxicity when mixed with 500 mg/kg of tyramine
Summary
A traditional fermented condiment, is generally prepared by months of enzymatic brewing of soy bean and wheat flour, which can be used to enhance the flavor and taste of foods [1]. It is popular all over the world, especially most Asian countries, mainly because of the increased consumption of oriental foods. Due to the presence of microorganism and protein hydrolysis, microbial decarboxylation of amino acids or transamination of aldehydes would occur during the manufacturing process of soy sauce, resulting in the formation of undesirable compounds, such as biogenic amines (BAs) [2,3]. The consumption of food containing high contents of BAs tends to exert the toxicological
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