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http://dx.doi.org/10.3839/jabc.2013.019

Investigation on Biogenic Amines in Plant-based Minor Korean Fermented Foods  

Kim, Jin Hyo (Chemical Safety Division, National Academy of Agricultural Science, Rural Development Administration)
Ryu, Sung-Ji (Chemical Safety Division, National Academy of Agricultural Science, Rural Development Administration)
Lee, Ji-Won (Chemical Safety Division, National Academy of Agricultural Science, Rural Development Administration)
Kim, Young-Wan (Department of Food and Biotechnology, Korea University)
Hwang, Han-Joon (Department of Food and Biotechnology, Korea University)
Kwon, Oh-Kyoung (Chemical Safety Division, National Academy of Agricultural Science, Rural Development Administration)
Publication Information
Journal of Applied Biological Chemistry / v.56, no.2, 2013 , pp. 113-117 More about this Journal
Abstract
Ten major residual biogenic amines including toxic histamine and tyramine were investigated in the plant-based minor Korean fermented food. From the analyses of pickled vegetables, fermented vegetable extracts, fermented tea, black garlic and herbal rice wines, more than 100 mg/kg of histamine were found in pickled soy leaf and pickled mulberry leaf, and also over 1,000 mg/kg of total biogenic amines were found in pickled soy leaf. No sample was found over in black garlic, fermented tea, fermented vegetable extracts and herbal rice wine, less than 100 mg/kg of histamine and/or 1,000 mg/kg of total biogenic amines were observed. Interestingly, all the tested rice wines were found to be over 100 mg/kg of agmatine residue.
Keywords
biogenic amine; histamine; Korean fermented food; quantitative analysis;
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Times Cited By KSCI : 3  (Citation Analysis)
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