• Bulletin of the Korean Chemical Society
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• 제24권8호
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• pp.1227-1228
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• 2003

• Bulletin of the Korean Chemical Society
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• 제30권1호
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• pp.257-260
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• 2009

• 한국환경보건학회지
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• 제46권3호
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• pp.324-334
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• 2020

Objectives: This study was conducted to estimate the related health risk by investigating the content of biogenic amines (BAs) in commercial fermented alcoholic beverages. Methods: Ninety-seven samples, including takjus (34), fruit wines (26), distilled liquors (20) and beers (17) were purchased in Gangwon-do (Province) in 2019. The eight BAs (putrescine, cadaverine, spermine, spermidine, tyramine, β-phenylethylamine, histamine, and tryptamine) were analyzed by high performance liquid chromatograph (HPLC) after extraction (0.4 M HClO₄), pigment removal (carbon cartridge) and derivatization (1% dansylchloride). The health risk of exposure to BAs due to ingestion of commercial fermented alcoholic beverages was estimated as the margin of exposure (MOE). Results: Various BAs were detected in takju, fruit wine, distilled liquor and beer. Putrescine (not detected (ND)-12.60 mg/L), cadaverine (ND-5.45 mg/L), tyramine (ND-8.34 mg/L), β-phenylethylamine (ND-13.73 mg/L), histamine (ND-7.96 mg/L), and tryptamine (ND-19.00 mg/L) were found in takju. Putrescine (ND-15.34 mg/L), cadaverine (ND-7.90 mg/L), β-phenylethylamine (ND-3.06 mg/L), histamine (ND-9.68 mg/L), and tryptamine (ND-14.06 mg/L) were identified in fruit wine. Putrescine (less than limit of detection (

• Bulletin of the Korean Chemical Society
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• 제15권1호
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• pp.53-57
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• 1994

A comparison study on asymmetric borane reduction of ketoxime ethers and N-substituted ketimines possesing C = N double bond mediated by the selected chiral oxazaborolidines (1-6) was investigated. Thus, an aromatic ketoxime O-alkyl ether acetophenone oxime O-methyl ether was reduced to the corresponding amine (1-phenylethylamine 8a) with optical yields, such as 58% ee with 1, 86% ee with 2, 3% ee with 3, 99% ee with 4, 60% ee with 5, and 73% ee with 6. However, the reduction of an aliphatic ketoxime derivative 2-heptanone oxime O-methyl ether provided low optical inductions (7-13% ee). For ketoxime O-trimethylsilyl ethers, the reduction of acetophenone O-trimethylsilyl ether afforded 8a with optical yields which were 90% ee with 1, 40% ee with 2, 2% ee with 3, 62% ee with 4, 5% ee with 5, and 60% ee with 6. The reduction of 2-heptanone O-trimethylsilyl ether also gave the product amine with low optical yields (10-40% ee). In the case of N-substituted ketimines, the reduction of acetophenone N-phenylimine afforded the corresponding amine with 79% ee, 78% ee, 9% ee, 73% ee, 78% ee and 67% ee using 1, 2, 3, 4, 5, and 6, respectively, whereas low optical inductions (5-18% ee) for 2-heptanone N-phenylimine were achieved.

• Journal of Dairy Science and Biotechnology
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• 제34권3호
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• pp.187-191
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• 2016

본 연구는 국내산 숙성치즈의 바이오제닉 아민 함량 분석을 위한 기초연구로 HPLC 분석법을 이용한 숙성치즈의 바이오제닉 아민 함량 분석법을 검토하였다. 본 연구에서 사용된 바이오제닉 아민의 종류는 Histamine dihydrochloride, Tyramine hydrochloride, ${\beta}$-phenylethylamine hydrochloride, Putrescine dihydrochloride, Cadaverine, Spermidine, Tryptamine hydrochloride, Ethanolamine hydrochloride 및 Butylamine로 총 9종이었으며, 분석항목은 직선성, 검출한계, 정량한계 및 회수율을 측정하였다. 각각의 바이오제닉 아민의 직선성은 모두 r = 0.99 이상으로 측정되어 양호하게 분석되었고, 검출한계는 각각 3.7, 3.4, 3.4, 4.0, 3.4, 3.4, 3.5, 4.1 및 3.4 ppm, 정량한계는 11.3, 10.4, 10.3, 12.2, 10.4, 10.5, 10.7, 12.5 및 10.4 ppm으로 나타났으며, 회수율은 112, 104, 93, 108, 91, 102, 101 및 92%로 나타났다. 따라서 본 연구를 통하여 바이오제닉 아민 9종에 대한 직선성, 검출한계, 정량한계 및 회수율을 측정한 결과, 모두 만족스러운 결과를 나타냈으며, 숙성치즈의 바이오제닉 아민에 대한 기초자료로 사용될 수 있을 것으로 기대된다.

• 동아시아식생활학회지
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• 제20권5호
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• pp.735-742
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• 2010

식품 중 잠재적 위험 물질로 작용할 수 있는 BAs의 신속 검출을 위하여 전기전도성이 우수하다고 알려진 MWCNTs의 개질, 작업 전극의 제작, 효소반응기 제작을 통해 바이오센서 시스템을 구성하고 hydrogen peroxide와 주요 BAs 물질에 대한 감응도를 측정하였다. MWCTS의 성질을 향상시키기 위해 아민기를 도입하였고, 이를 FT-IR 스펙트럼을 통해 확인하였다. 아민기를 도입한 MWCNTs를 GCE에 고착시키고 PB 막을 입힌 후 cyclic voltammetry 반응을 비교한 결과, PB/MWCNT-$NH_2$/GCE 전극이 GCE에 비해 산화 전류는 8배 이상, 전체 전류는 25배 이상의 높은 전류 흐름을 보였으며, 미세한 전류 흐름의 측정도 용이해진 것으로 나타났다. 또한, carrier buffer의 pH를 달리하여 제작된 전극의 감응 전류를 비교한 결과, pH 7.0에서 전류의 감응도가 가장 높게 측정되었다. 과산화수소를 주입하여 전극의 성능의 검증한 결과, $0.5 {\mu}M{\sim}100 {\mu}M$ 범위에서 선형관계를 보였으며, 검출 한계는 $0.5{\mu}M$로 측정되었다. Histamine 표준 용액 주입 시 $1{\mu}M{\sim}100{\mu}M$ 범위에서 선형 관계를 나타내었고, tyramine은 histamine에 비해 약 95%, 2-phenylethylamine과 tryptamine은 histamine에 비해 각각 75%, 70% 수준의 감응도를 이용하여 구성된 바이오센서 시스템이 낮은 검출 한계와 높은 수준의 반응 감도를 나타내어 BAs를 측정하는데 좋은 장치임이 확인되었다.

• 한국수산과학회지
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• 제42권5호
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• pp.403-410
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• 2009

This study was conducted to investigate the hygienic quality of commercial Kwamegi, a Korean traditional food, made from semi-dried Pacific saury. The hygienic qualities of 10 Kwamegi samples were examined from the 15 commercially available types. Samples with code 3, 4, 6, 11 and 12 were acceptable based on criteria suggested by Ministry for Food, Agriculture, Forestry and Fisheries (i.e. moisture below 50%, total mercury below 0.5 ppm, lead below 2.0 ppm, viable cells below $1.0{\times}10^5$ CFU/g and coliform count below $1.0{\times}10^3$ MPN/100g. Peroxide value of commercial Kwamegi ranged from 15.3-104.1 meq/kg. Agmatine sulfate, cadaverine, histamine, tyramine, spermidine, dopamine and spermine were found in all of the 15 commercially available Kwamegi, while tryptamine and 2-phenylethylamine were not detected. Putrescine dihydrochloride was only detected in 7 samples. The histamine content of commercial Kwamegi ranged from 33-124mg/kg, which is believed to be an acceptable limit according to guidelines from other countries. Cadaverine can be used as a potential index for freshness of commercial Kwamegi as there is a good correlation between volatile basic nitrogen and biogenic amine contents.

• 한국축산식품학회지
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• 제38권1호
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• pp.152-161
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• 2018

This study aims to evaluate biogenic amine levels of bez sucuks (BS) produced with different meat:fat ratios. For this, three BS groups were manufactured with meat:fat ratios of 90:10 (BS10), 80:20 (BS20), and 70:30 (BS30). The pH and water activity values and biogenic amine amounts of sucuk samples were determined during processing and storage periods and the pH values of the initial mixtures of BS samples were in the range 5.51-5.74, decreasing to 4.72-4.94 by the $14^{th}$ day. The water activity values of BS samples showed significant decreases as a result of the drying stage and reached to range 0.913-0.935 on the $14^{th}$ day of processing (p<0.05). Although BS10 had the highest tyramine (434.12 mg/kg), histamine (5.69 mg/kg), cadaverine (12.48 mg/kg), putrescine (17.83 mg/kg), 2-phenylethylamine (15.43 mg/kg), and tryptamine (122.41 mg/kg) levels at the end of processing stage (p<0.05), spermine and spermidine levels did not differ between the BS samples due to their utilization of different meat:fat ratios (p>0.05). Similarly, the tryptamine (205.11 mg/kg), putrescine (43.57 mg/kg), and tyramine (766.23 mg/kg) levels of BS10 were higher than BS20 and BS30 samples at the end of storage (p<0.05). The results showed that BS10 with the highest meat ratio had the highest tryptamine, putrescine, and tyramine levels at the end of the processing and storage period.

• 수산해양교육연구
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• 제20권1호
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• pp.135-145
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• 2008

Biogenic amines are naturally occurring anti-nutrition factors. They are causative agents in food poising episodes and act as catalysts to allergic reactions. The most commonly occurring biogenic amines in foods are: Histamine, tyramine, putrescine, cadaverine, tryptamine, ${\beta}$-phenylethylamine, spermine, spermidine and agmatine. The objective of this study was to identify changes and content levels of specific biogenic amines at selected storage temperatures $20{^{\circ}C}$, $4{^{\circ}C}$, and $-25{^{\circ}C}$, respectively. This study will focus on histamine, cadaverine, and putrescine concentrations in the following dark-fleshed fishes: Mackerel (Scomber japonicus), Horse Mackerel (Trachurus japonicus), Mackerel Pike (Cololabis saira), and Spanish Mackerel (Scomberomorus niphonius). Biogenic amines were determined using a method based on an extraction procedure described in the derivatisation and HPLC(High Performance Liquid Chromatography). The the recovery rate of individual amines was higher than those found in ion exchange chromatography. The results from the dark fleshed fish stability trial showed that high content of histamine (cadaverine and putrescine) were produced within a short period of time at $20{^{\circ}C}$. Fish stored at lower temperatures $4{^{\circ}C}$, showed lower content of biogenic amines. At $-25{^{\circ}C}$ the production of histamine, cadaverine and putrescine did not initiate until after day 100. All fish recorded the content of histamine below 1 mg/kg with the exception of the Horse Mackerel.

• Toxicological Research
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• 제31권3호
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• pp.299-305
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• 2015

An HPLC analytical method was validated for the quantitative determination of biogenic amines in agricultural products. Four agricultural foods, including apple juice, Juk, corn oil and peanut butter, were selected as food matrices based on their water and fat contents (i.e., non-fatty liquid, non-fatty solid, fatty liquid and fatty solid, respectively). The precision, accuracy, recovery, limit of detection (LOD) and quantification (LOQ) were determined to test the validity of an HPLC procedure for the determination of biogenic amines, including tryptamine, ${\beta}$-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine, in each matrix. The LODs and LOQs for the biogenic amines were within the range of 0.01~0.10 mg/kg and 0.02~0.31 mg/kg, respectively. The relative standard deviation (RSD) of intraday for biogenic amine concentrations ranged from 1.86 to 5.95%, whereas the RSD of interday ranged from 2.08 to 5.96%. Of the matrices spiked with biogenic amines, corn oil with tyramine and Juk with putrescine exhibited the least accuracy of 84.85% and recovery rate of 89.63%, respectively, at the lowest concentration (10 mg/kg). Therefore, the validation results fulfilled AOAC criteria and recommendations. Subsequently, the method was applied to the analysis of biogenic amines in fermented agricultural products for a total dietary survey in Korea. Although the results revealed that Korean traditional soy sauce and Doenjang contained relatively high levels of histamine, the amounts are of no concern if these fermented agricultural products serve as condiments.