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Molecules 2019, 24(8), 1522;

Comparison of Biogenic Amines in Chinese Commercial Soy Sauces

Life Science College, China Jiliang University, Hangzhou 310018, China
Zhejiang Wuweihe Food Co. Ltd., Hangzhou 313213, China
School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
Hobo Agricultural Sci-tech Co. Ltd., Hangzhou 310018, China
Author to whom correspondence should be addressed.
Received: 16 March 2019 / Revised: 5 April 2019 / Accepted: 15 April 2019 / Published: 17 April 2019
(This article belongs to the Section Analytical Chemistry)
PDF [479 KB, uploaded 17 April 2019]


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.
Keywords: biogenic amines; soy sauce; HPLC; comparison biogenic amines; soy sauce; HPLC; comparison
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Li, J.; Zhou, L.; Feng, W.; Cheng, H.; Muhammad, A.I.; Ye, X.; Zhi, Z. Comparison of Biogenic Amines in Chinese Commercial Soy Sauces. Molecules 2019, 24, 1522.

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