DETECTION OF BIOGENIC AMINES IN CHINESE FERMENTED SAUSAGES

摘要

IntroductionBiogenic amines are toxic and often associated with the outbreaks of food poisoning, particularly histamine poisoning as well as genetic predisposition, gastrointestinal diseases and inhibiting amino oxidase activity to human and so on .Biogenic amines may also be considered as carcinogens because of their ability to react with nitrites to form potentially carcinogenic nitrosamines(Shalaby, 1996). Histamine, putrescine, cadaverine,tryptamine,tyramine,a-phenylethylamine, spermine and spermidine are considered to be the most important biogenic amines occurring in foods. HPLC is most often used for the analysis method of BAs (Onal, 2007).