Next Article in Journal
Quality Evaluation of Gastrodia Elata Tubers Based on HPLC Fingerprint Analyses and Quantitative Analysis of Multi-Components by Single Marker
Previous Article in Journal
Aliphatic Diacidic Long-Chain C16 Polyesters from 10,16-Dihydroxyhexadecanoic Acid Obtained from Tomato Residual Wastes
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Molecules
Volume 24
Issue 8
10.3390/molecules24081522
molecules-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Comparison of Biogenic Amines in Chinese Commercial Soy Sauces

by
Jia Li
1,
Linan Zhou
2,
Wei Feng
2,
Huan Cheng
3,
Aliyu Idris Muhammad
3,
Xingqian Ye
3 and
Zijian Zhi
4,*
1
Life Science College, China Jiliang University, Hangzhou 310018 and China
2
Zhejiang Wuweihe Food Co. Ltd., Hangzhou 313213, China
3
School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
4
Hobo Agricultural Sci-tech Co. Ltd., Hangzhou 310018, China
*
Author to whom correspondence should be addressed.
Molecules 2019, 24(8), 1522; https://doi.org/10.3390/molecules24081522
Submission received: 16 March 2019 / Revised: 5 April 2019 / Accepted: 15 April 2019 / Published: 17 April 2019
(This article belongs to the Section Analytical Chemistry)
Browse Figures
Versions Notes

Abstract

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

Share and Cite

MDPI and ACS Style

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. https://doi.org/10.3390/molecules24081522

AMA Style

Li J, Zhou L, Feng W, Cheng H, Muhammad AI, Ye X, Zhi Z. Comparison of Biogenic Amines in Chinese Commercial Soy Sauces. Molecules. 2019; 24(8):1522. https://doi.org/10.3390/molecules24081522

Chicago/Turabian Style

Li, Jia, Linan Zhou, Wei Feng, Huan Cheng, Aliyu Idris Muhammad, Xingqian Ye, and Zijian Zhi. 2019. "Comparison of Biogenic Amines in Chinese Commercial Soy Sauces" Molecules 24, no. 8: 1522. https://doi.org/10.3390/molecules24081522

APA Style

Li, J., Zhou, L., Feng, W., Cheng, H., Muhammad, A. I., Ye, X., & Zhi, Z. (2019). Comparison of Biogenic Amines in Chinese Commercial Soy Sauces. Molecules, 24(8), 1522. https://doi.org/10.3390/molecules24081522

Article Metrics

Back to TopTop