کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8887684 | 1628371 | 2018 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
UHPLC analysis of biogenic amines in different cheese varieties
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کلمات کلیدی
Cadaverine (PubChem CID: 273)Tyramine (PubChem CID: 5610)Putrescine (PubChem CID: 1045)Tryptamine (PubChem CID: 1150)Biogenic amines - آمین های زیستی یا آمین بیوژنیکTyramine - تیرامینputrescine - قرار دادنHistamine - هیستامینHistamine (PubChem CID: 774) - هیستامین (PubChem CID: 774)Cadaverine - کادورین
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Biogenic amines (BA) in various commercial cheese samples (nâ¯=â¯151) representing most common cheese varieties were determined using UHPLC. In general, cumulative BA levels varied to a great extent with exceptional samples having amounts up to 150-313 mg/100â¯g cheese, whereas only 5% of the analysed cheeses showed total concentrations higher than 90 mg/100â¯g (median 5.7 mg/100â¯g). Histamine was found in 79% of all samples, with maximum concentrations up to 116 mg/100â¯g, but only 5% of the cheeses had a histamine level above 17 mg/100â¯g (median 0.9 mg/100â¯g). For tyramine (72% occurrence), highest values were found for some acid-curd cheeses (up to 160 mg/100â¯g) and certain “mountain cheeses” (median 1.0 mg/100â¯g). Putrescine was detected in 70% of the cheeses (up to 84 mg/100â¯g for some acid-curd cheeses; median 0.6 mg/100â¯g). Cadaverine was found in 48% of the samples, with highest concentrations for some acid-curd cheeses (median 0.2 mg/100â¯g). Tryptamine had the lowest occurrence (15%) and a median concentration of 0.3 mg/100â¯g.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 93, November 2018, Pages 9-16
Journal: Food Control - Volume 93, November 2018, Pages 9-16
نویسندگان
Helmut K. Mayer, Gregor Fiechter,