Abstract
Biogenic amines have been used as chemical indicators of fermented foods. So far, several chromatography methods have been developed to detect biogenic amines in foods. However, few methods have identified these compound in domestic cheese. We analyzed the biogenic amines (histamine dihydrochloride, tyramine hydrochloride, ${\beta}$-phenylethylamine hydrochloride, putrescine dihydrochloride, cadaverine, spermidine, tryptamine hydrochloride, ethanolamine hydrochloride and butylamine) in cheese by using HPLC. The calibration curves of the biogenic amines were found to be linear over the concentration range of 10-50 ppm with a correlation coefficient of above 0.99. The limit of detection (LOD) and limit of quantitation (LOQ) of the biogenic amines in the given order were 3.7 and 11.3 ppm, 3.4 and 10.4ppm, 3.4 and 10.3 ppm, 4.0 and 12.2 ppm, 3.4 and 10.4 ppm, 3.4 and 10.5 ppm, 3.5 and 10.7 ppm, 4.1 and 12.5 ppm, and 3.4 and 10.4 ppm, respectively. Recovery rates of the biogenic amines in the given order were 112, 104, 93, 108, 91, 102, 101, and 92%, respectively. The findings of this study suggest that HPLC is a suitable method for the determination of biogenic amines, thereby indicating its potential application in the quality control of aging cheese.
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.
