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《Food and Fermentation Industries》 2011-12
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Detection of Biogenic Amines in Xuanwei Ham by HPLC

Liao Guo-zhou1,Wang Gui-ying2,Cao Jin-xuan3,Chen Zhi-bin4 1(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China) 2(Department of Animal Husbandry and Veterinary,Yunnan Agricultural Vocational Technical College,Kunming 650212,China) 3(College of Life Science and Biotechnology,Ningbo University,Ningbo 315211,China) 4(College of Animal Science and Technology,Yunnan Agricultural University,Kunming 650201,China)  
Biogenic amines content was investigated in Xuanwei ham.Samples were extracted with 0.4 mol/L HClO4,and then derived with dansyl chloride.Separation was achieved using ZORBAX XDB-C18 column and identification,and a quantitative analysis of biogenic amines fraction was carried out using a HPLC system with DAD.Results showed that the linear ranges were 0.5~20 μg/mL,the limit of detection was 0.05~0.1 μg/mL,the recoveries were 81.58%~95.58% and the relative standard deviation were 2.48%~5.85% for eight biogenic amines.Six biogenic amines were detected in Xuanwei ham,the content of β-phenylethylamine,putrescine,cadaverine,tyramine,spermidine and spermine were 0.56 mg/100g,1.45 mg/100g,0.37 mg/100g,3.62 mg/100g,1.26 mg/100g and 4.28 mg/100g,respectively.
【Fund】: 云南省教育厅研究基金项目(09C0262);; 云南省现代农业生猪产业技术体系专项(云财农[2011]191号)
【CateGory Index】: TS251.7;O657.72
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【Co-citations】
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1 CHEN Ming WANG Zheng-xiang XU Bao-cai;Study on climatic conditions of Xuan-wei ham during processing[J];Meat Industry;2009-01
2 ;Application of sensory evaluation technology to dry-cured ham processing[J];Meat Industry;2010-11
3 DANG Ya-li,WANG Zhang,XU Shi-ying(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China);The analyze and improving method of quality of dry-cured ham[J];Science and Technology of Food Industry;2008-02
4 LIU Hai, LIU Yi, MA Chang-wei* (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083);Generation mechanism of white spots in Xuanwei ham's muscle[J];Food Science and Technology;2009-11
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