Simultaneous Determination of 9 Biogenic Amines in <i>Larimichthys polyactis</i> by UHPLC-MS/MS

LUO Zhenling; GAO Haibo; YANG Ting; FU Yu

doi:10.13386/j.issn1002-0306.2022040183

Volume 44 Issue 5

Feb. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(5): 251-257. > DOI: 10.13386/j.issn1002-0306.2022040183

LUO Zhenling, GAO Haibo, YANG Ting, et al. Simultaneous Determination of 9 Biogenic Amines in Larimichthys polyactis by UHPLC-MS/MS[J]. Science and Technology of Food Industry, 2023, 44(5): 251−257. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022040183.

Citation:

PDF (1823 KB)

Simultaneous Determination of 9 Biogenic Amines in Larimichthys polyactis by UHPLC-MS/MS

1.
Taizhou Food Inspection Centre, Taizhou 318100, China
2.
College of Food Science, Southwest University, Chongqing 400715, China

More Information

Received Date: April 17, 2022
Available Online: December 22, 2022

Graphical Abstract

Abstract

Abstract

To rapidly determine 9 biogenic amines including spermine, spermidine, putrescine, cadaverine, histamine, tryptamine, octopamine, tyramine and β-phenethylamine in aquatic products, the ultra high-performance liquid chromatography-tandem mass spectrometry method was established with Larimichthys polyactis using as matrix sample, and mobile phase and extract solvents were optimized. Matrix sample was extracted by 0.1% trichloroacetic acid (TCA) in duplicate, the supernatant was combined and filtered by 0.22 μm PTFE filters, and separated by HSS T3 column in 4 min. The mobile phase A was acetonitrile containing 0.1% formic acid, while mobile phase B was 10 mmol/L ammonium formate containing 0.2% formic acid. Nine biogenic amines were divided into three groups based on their different response intensity, with a concentration range of 1 to 40 ng/mL (tyramine and β-phenethylamine), 5 to 200 ng/mL (putrescine, cadaverine, histamine, tryptamine and octopamine), and 25 to 1000 ng/mL (spermine and spermidine). Their method quantification limits (LOQs) were 0.01, 0.05 and 0.25 mg/kg, respectively. The recovery rate of low, medium and high concentrations was 81.7%~111.2%, 80.0%~110.3% and 80.0%~99.0%, respectively, with the corresponding degree of precision (n=6) of 1.7%~7.3%, 1.3%~9.1% and 0.7%~4.6%. This method is simple, fast and with good sensitivity, recovery and precision, which is suitable for the determination of biogenic amines in Larimichthys polyactis.

FullText(HTML)

References (32)

References

[1]	李文凤, 王标诗, 余石坚, 等. 响应面法优化黄花鱼鱼鳞脱钙工艺[J]. 食品工业科技,2021,42(4):155−160. [LI W F, WANG B S, YU S J, et al. Optimization of decalcification process of yellow croaker scales by response surface methodology[J]. Science and Technology of Food Industry,2021,42(4):155−160. doi: 10.13386/j.issn1002-0306.2019100209
[2]	何淑华, 张钦发, 肖少军. 鲜黄花鱼在不同包装方式下的品质变化研究[J]. 食品工业,2014,35(5):151−153. [HE S H, ZHANG Q F, XIAO S J. Research on changes of the quality of fresh yellow croakers packed in different methods[J]. Food Industry,2014,35(5):151−153.
[3]	刘丽. 小黄花鱼鱼糜制品品质的研究[J]. 农产品加工,2015,3:23−24. [LIU L. Quality of yellow croakers surimi products[J]. Farm Products Processing,2015,3:23−24.
[4]	何晓萌, 黄卉, 李来好, 等. 罗非鱼与海水鱼制备混合鱼糜的凝胶特性研究[J]. 食品工业科技,2018,39(2):5−9. [HE X M, HUANG H, LI L H, et al. Research on gel properties of tilapia and sea fish mixed surimi[J]. Science and Technology of Food Industry,2018,39(2):5−9. doi: 10.13386/j.issn1002-0306.2018.02.002
[5]	杨梦奇, 刘玲玲, 李冰宁, 等. 植物油基鱼罐头中矿物油污染物高灵敏检测方法的建立[J/OL]. 食品工业科技, 2022. https://doi.org/10.13386/j.issn1002-0306.2021100291. YANG M Q, LIU L L, LI B N, et al. Establishment of highly sensitive determination method for mineral oil contaminants in vegetable oil-based canned fish products[J]. Science and Technology of Food Industry, 2022. https://doi.org/10.13386/j.issn1002-0306.2021100291.
[6]	窦少华, 赵长新, 祖国仁, 等. 黄花鱼露生产工艺的研究[J]. 食品科技,2003,10:53−55,59. [DOU S H, ZHAO C X, ZU G R, et al. Study on producing technology of yellow croaker sauce[J]. Food Science and Technology,2003,10:53−55,59. doi: 10.3969/j.issn.1005-9989.2003.06.020
[7]	陶耀宏, 汤海青, 欧昌荣, 等. 市售东海鱼鲞生物胺及相关质量指标分析[J]. 食品工业科技,2021,42(24):263−270. [TAO Y H, TANG H Q, OU C R, et al. Analysis of biogenic amines and related quality indexes of commercial dry salted fish in the east China sea[J]. Science and Technology of Food Industry,2021,42(24):263−270. doi: 10.13386/j.issn1002-0306.2021040092
[8]	丁海燕, 孙晓杰, 宁劲松, 等. 储藏温度对3种海水鱼产生生物胺的规律影响研究[J]. 食品科技,2018,43(9):177−182. [DING H Y, SUN X J, NING J S, et al. Study on the regular of biogenic amines from three marine fish stored at different temperature[J]. Food Science and Technology,2018,43(9):177−182. doi: 10.13684/j.cnki.spkj.2018.09.030
[9]	常娅妮, 马俪珍, 杨梅, 等. 不同冷冻方式对调味鱼贮藏品质的影响[J]. 食品科技,2020,45(2):137−143. [CHANG Y N, MA L Z, YANG M, et al. Effects of different freezing methods on the storage quality of seasoned channel catfish[J]. Food Science and Technology,2020,45(2):137−143. doi: 10.13684/j.cnki.spkj.2020.02.024
[10]	蒋林蓉, 徐志伟, 黄杰英, 等. 基于QuEChERS净化的液相色谱-串联质谱法分析食品中的6种生物胺[J]. 中国调味品,2017,42(8):127−132. [JIANG L R, XU Z W, HUANG J Y, et al. Determination of biogenic amines in food by modified QuEChERS method and liquid chromatography-mass spectrometry[J]. China Condiment,2017,42(8):127−132. doi: 10.3969/j.issn.1000-9973.2017.08.028
[11]	戴莹, 宋海勇, 吴曦, 等. 肉制品中生物胺的形成, 检测和控制研究进展[J]. 肉类研究,2020,34(11):89−97. [DAI Y, SONG H Y, WU X, et al. Recent progress in the formation, detection and control of biogenic amines in meat products[J]. Meat Research,2020,34(11):89−97. doi: 10.7506/rlyj1001-8123-20201005-236
[12]	SANTOS M H S. Biogenic amines: Their importance in foods[J]. International Journal of Food Microbiology,1996,29:213−231. doi: 10.1016/0168-1605(95)00032-1
[13]	王光强, 俞剑燊, 胡健, 等. 食品中生物胺的研究进展[J]. 食品科学,2016,37(1):269−278. [WANG G Q, YU J C, HU J, et al. Progress in research on biogenic amines in foods[J]. Food Science,2016,37(1):269−278. doi: 10.7506/spkx1002-6630-201601046
[14]	MYRSINI P, DIMITRA L, CALUM M, et al. Literature update of analytical methods for biogenic amines determination in food and beverages[J]. Trends in Analytical Chemistry,2018,98(1):128−142.
[15]	赵中辉. 水产品贮藏中生物胺的变化及组胺形成机制研究[D]. 青岛: 中国海洋大学, 2011 ZHAO Z H. Studies on changes of biogenic amines during the storage and mechanism of histamine formation in seafood[D]. Qingdao: Ocean University of China, 2011.
[16]	RIO B D, REDRUELLO B, LINARES D M, et al. The biogenic amines putrescine and cadaverine show in vitro cytotoxicity at concentrations that can be found in foods[J]. Scientific Reports,2019,9(1):1−7. doi: 10.1038/s41598-018-37186-2
[17]	ANAL A K, PERPETUINI G, PETCHKONGKAEW A, et al. Food safety risks in traditional fermented food from South-East Asia[J]. Food Control,2019,109:106922.
[18]	BULUSHI I A, POOLE S, DEETH H C, et al. Biogenic amines in fish: Roles in intoxication, spoilage, and nitrosamine formation-A review[J]. Critical Reviews in Food Science and Nutriton,2009,49(4):369−377. doi: 10.1080/10408390802067514
[19]	白妞妞, 白锴凯, 何建林, 等. 鱼露生物胺研究进展[J]. 食品与发酵工业,2020,46(24):271−277. [BAI N N, BAI K K, HE J L, et al. Research progress of biogenic amines in fish sauce[J]. Food and Fermentation Industries,2020,46(24):271−277. doi: 10.13995/j.cnki.11-1802/ts.024673
[20]	LALY S J, ANUPAMA T K, KUMAR K A, et al. Quality and freshness of fish available in supermarkets of Cochin, India based on biogenic amine content[J]. Fishery Technology,2019,56(1):212−220.
[21]	COSTA C, GRAZHDAN D, FIUTOWSKI J, et al. Meat and fish freshness evaluation by functionalized cantilever-based biosensors[J]. Microsystem Technologies,2020,26(4):1−5.
[22]	赵庆志, 邓建朝, 杨贤庆, 等. 不同贮藏温度下鲐鱼生物胺变化的研究[J]. 食品工业科技,2018,39(4):260−267, 279. [ZHAO Q Z, DENG J C, YANG X Q, et al. Study on the changes of biogenic amines in mackerel under different temperatures during storage[J]. Science and Technology of Food Industry,2018,39(4):260−267, 279. doi: 10.13386/j.issn1002-0306.2018.04.048
[23]	刘洋帆, 李绪鹏, 冯阳, 等. 超高效液相色谱-串联质谱法测定鲣鱼中的生物胺[J/OL]. 食品与发酵工业. https://doi.org/10.13995/j.cnki.11-1802/ts.029408. LIU Y F, LI X P, FENG Y, et al. UPLC-MS/MS method for detection of biogenic amines in shipjack tuna[J]. Food and Fermentation Industries. https://doi.org/10.13995/j.cnki.11-1802/ts.029408.
[24]	赵冬寒, 赵楠, 梁美佳, 等. 不同贮藏温度下三文鱼鱼片生物胺和品质的变化[J]. 食品工业科技,2022,43(11):350−355. [ZHAO D H, ZHAO N, LIANG M J, et al. Change of biogenic amines and quality of salmon fillets during different storage temperature[J]. Science and Technology of Food Industry,2022,43(11):350−355. doi: 10.13386/j.issn1002-0306.2021090147
[25]	赵中辉, 林洪, 李振兴. 不同温度储藏条件下鲅鱼生物胺变化的研究[J]. 食品工业科技,2011(6):358−363. [ZHAO Z H, LIN H, LI Z X. Changes of biogenic amines in Spanish mackerel under different temperatures during the storage[J]. Science and Technology of Food Industry,2011(6):358−363. doi: 10.13386/j.issn1002-0306.2011.06.093
[26]	吴燕燕, 陈玉峰. 腌制水产品中生物胺的形成及控制技术研究进展[J]. 食品工业科技,2014,35(14):396−400. [WU Y Y, CHEN Y F. Research progress in formation and control of the biogenic amine in salted aquatic product[J]. Science and Technology of Food Industry,2014,35(14):396−400. doi: 10.13386/j.issn1002-0306.2014.14.078
[27]	陈玉峰, 吴燕燕, 邓建朝, 等. 腌制和干燥工艺对咸金线鱼中生物胺的影响[J]. 食品工业科技,2015,36(20):83−91. [CHEN Y F, WU Y Y, DENG J C, et al. Effect of pocking and drying process on biogenic amines formation in salted threadfin bream (Nemipterus hexodon)[J]. Science and Technology of Food Industry,2015,36(20):83−91. doi: 10.13386/j.issn1002-0306.2015.20.009
[28]	谢诚, 刘忠义, 周宇峰, 等. 鳙鱼糜发酵过程中生物胺的测定[J]. 食品工业科技,2010,31(7):349−351. [XIE C, LIU Z Y, ZHOU Y F, et al. Determination of biogenic amine during the fermentation of bighead carp (Aristichthys nobilis) surimi[J]. Science and Technology of Food Industry,2010,31(7):349−351. doi: 10.13386/j.issn1002-0306.2010.07.074
[29]	吴海军, 程海燕, 李立军, 等. 非衍生化LC-MS-MS法分析食品中9种生物胺[OL]. (2018-11-09).https://sciex.com/content/ dam/SCIEX/pdf/tech-notes/cn/RUO-MKT-02-8460-ZH-A.pdf WU H J, CHENG H Y, LI L J, et al. Non-derivation LC-MS/MS method for the analysis of nine biogenic amines in food[OL]. (2018-11-09).https://sciex.com/content/dam/SCIEX/pdf/tech-notes/cn/ RUO-MKT-02-8460-ZH-A.pdf.
[30]	ZHANG X, FANG C, HUANG D, et al. Determination of 8 biogenic amines in aquatic products and their derived products by high-performance liquid chromatography-tandem mass spectrometry without derivatization[J]. Food Chemistry,2021,361:130044. doi: 10.1016/j.foodchem.2021.130044
[31]	HUANG Y, SONG Y, CHEN F, et al. Simultaneous determination of eight biogenic amines in the traditional Chinese condiment Pixian Douban using UHPLC-MS/MS[J]. Food Chemistry,2021,353:129423. doi: 10.1016/j.foodchem.2021.129423
[32]	孙亚军, 廖建萌, 雷晓凌, 等. 液相色谱-串联质谱法同时测定虾仁中八种生物胺[J]. 食品工业,2015,36(3):273−277. [SUN Y J, LIAO J M, LEI X L, et al. Simultaneous determination of eight biogenic amines in shrimp by LC-MS/MS[J]. Food Industry,2015,36(3):273−277.

Supplements (0)

Get Citation

PDF

XML

Article Metrics

Article views (279) PDF downloads (39)

Science and Technology of Food Industry

Simultaneous Determination of 9 Biogenic Amines in Larimichthys polyactis by UHPLC-MS/MS

Abstract

References

Catalog

Article Metrics

Export File

Citation

Format

Content