利用毛细管电泳和非接触电导检测法同时测定组胺和酪胺，控制鱼露的质量

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2024-11-19 DOI:10.1016/j.jfca.2024.106997

Thi Anh Huong Nguyen , Hasara Savindi Rupasinghe , Quang Huy Nguyen , Thi Ngoc Mai Pham , Quoc Anh Hoang , Bach Pham , Trong Khoa Mai , Thi Hong Hao Le , Thi Phuong Quynh Le , Thanh Duc Mai

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引用次数: 0

摘要

在本研究中，我们报告了一种简单而经济有效的鱼露质量控制方法。该方法利用毛细管电泳（CE）和非接触式电导检测（C4D）同时测定鱼露中的组胺和酪氨酸。文中还考虑了在越南使用特制的 CE-C4D 进行食品质量控制的问题。使用优化的背景电解质（BGE）（20 mM (N-(2-Hydroxyethyl)piperazine-N'-(2-ethane-sulfonic acid]) (HEPES) / 10 mM L-组氨酸（His），5 % 甲醇（MeOH），pH 值为 6.6），组胺的最佳检测限（LOD）为 5 mg/kg，酪胺的最佳检测限（LOD）为 6 mg/kg。对于不同的鱼露样品，CE-C4D 和确认方法（组胺采用 HPLC-PDA，酪胺采用 HPLC-FLD）的结果非常一致，所有测试化合物的结果偏差均小于 10%。

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Quality control of fish sauce by simultaneous determination of histamine and tyramine with capillary electrophoresis and contactless conductivity detection

In this study, we report the development of a simple and cost-effective approach for fish sauce quality control. This is based on simultaneous determination of histamine and tyrosine in fish sauce using capillary electrophoresis (CE) coupled with contactless conductivity detection (C⁴D). Considerations for the use of purpose-made CE-C⁴D for food quality control in Vietnam are provided. The best detection limit (LOD) achieved was 5 mg/kg for histamine and 6 mg/kg for tyramine using the optimized background electrolyte (BGE) composed of 20 mM (N-(2-Hydroxyethyl)piperazine-N’-(2-ethane-sulfonic acid]) (HEPES) / 10 mM L-Histidine (His), 5 % methanol (MeOH) at pH 6.6. Excellent agreement between the results from CE-C⁴D and those from the confirmation method (HPLC-PDA for histamine and HPLC-FLD for tyramine) was achieved for different fish sauce samples, with their result deviations less than 10 % for all tested compounds.

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.