Journal
FOOD CHEMISTRY
Volume 113, Issue 4, Pages 1356-1362Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.08.070
Keywords
Biogenic amines; Budu; Cincalok; Malaysian food; HPLC
Funding
- FRGS of the Ministry of Higher Education Malaysia [203/PKIMIA/671031]
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The biogenic amines tryptamine (TRP), putrescine (PUT), histamine (HIS), tyramine (TYR) and spermidine (SPD) were determined in 62 selected food items commonly consumed in Malaysia. This include the local appetisers budu and cincalok, canned fish, salt-cured fish, meat products, fruit juice, canned vegetables/fruits and soy bean products. After the aqueous extraction, the samples were derivatised with dansyl chloride before analysing using reversed phase HPLC with UV detection. Mean levels of TRP, PUT, HIS, TYR and SPD in eight budu samples were 82.7, 38.1, 187.7, 174.7 and 5.1 mg kg(-1), respectively. The main biogenic amines found in cincalok were PUT, HIS and TYR where the mean values were 330.7. 126.1 and 448.8 mg kg(-1), respectively. With the exception of pekasam and belacan, significantly lower levels of biogenic amines were found in canned fish and salt-cured fish samples. Non detectable or low levels of biogenic amines were found in meat, fruit juice and canned vegetables/fruit samples. (C) 2008 Elsevier Ltd. All rights reserved.
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