Abstract
ABSTRACTThis paper aimed to develop a high-performance liquid chromatography (HPLC) method that can simultaneously detect ten biogenic amines (BAs) in commercially available soybean paste and to determine the contents of BAs in these products. Heptylamine (Hep) was used as the internal standard reagent and benzoyl chloride as the sample derivatization reagent; Inertsil ODS-3 chromatographic column was set as the stationary phase while the acetonitrile and 5 mmol/L ammonium acetate solution as the mobile phases; the samples were treated with gradient elution and detected at 254 nm (UV). Perchloric acid solution (0.4 mol/L) was employed as the sample extraction solvent to determine the contents of ten BAs in soybean paste products. All BAs were separated within 20 min. The methodological validation suggested good linearity, whereas the linear correlation coefficient of all standards was greater than 0.99 with the linear range of 0.1–80 μg/g, detection limits of 0.01–0.03 μg/g, and quantitation limits of 0.03–0.10 μg/g. For 17 commercially available soybean paste products involved in our study, different samples were distinguished from each other not only by the dramatic differences in the contents of BAs but also by the variance in BA types. Of these BAs, tyramine (Tyr) and agmatine (Agm) were found to be the highest contents in soybean paste products; the contents of histamine (His), 2-phenylethylamine (Phe), serotonin (Ser), spermidine (Spd), and putrescine (Put) were lower, followed by cadaverine (Cad), tryptamine (Try), and spermine (Spm). This method proved to be highly sensitive and effective in determining the contents of BAs in soybean paste products; there was a dramatic difference in the contents of ten BAs among different soybean paste products.
Highlights
Fermented soybean products, as a class of seasoning and table delicacy, including soybean paste, soy sauce, fermented bean curd, and fermented soya beans, have won warm praise from broad masses
biogenic amines (BAs) standards, such as Put, Cad, Spd, Spm, Try, Phe, His, Ser, Hep, Tyr, Agm, and dansyl chloride (Dns-Cl) were from Sigma Chemical Co.; acetonitrile and acetone for high-performance liquid chromatography (HPLC) from Merck; the other reagents used in this study were of HPLC grade
The Waters 1525 HPLC system connected to a Waters 2487 Dual Wavelength Absorbance UV Detector was used for separation and quantitation of ten target BAs
Summary
As a class of seasoning and table delicacy, including soybean paste, soy sauce, fermented bean curd, and fermented soya beans, have won warm praise from broad masses. Soybean paste is a widely popular product that features reddish-brown color, distinct soy sauce aroma, and delicious taste. Unique color and flavor, and contribution to appetite, Chinese soybean paste is a traditional Chinese salty flavoring that combines seasoning, nutritive, and medical functions. With the components of soybean polypeptides, melanoidins, soy isoflavone, soyasaponin, and other physiological active substances, soybean paste has medical functions like antioxidation,[1,2] anti-microbial,[3] anticoagulation,[4] antihypertension,[5,6] gastric secretion stimulation,[7] appetite improvement,[7] digestion promotion,[8] and immune enhancement.[8]. Considering that China is both a big producer and consumer of soybean paste, it is very necessary to investigate the types and contents of BAs in commercially available Chinese soybean paste products
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