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Determination and distribution of biogenic amines in bee pollen
Author(s) -
Zhao Lingling,
Qi Suzhen,
Liang Xinwen,
Shan Jihao,
Cao Wei,
Wu Liming,
Xue Xiaofeng
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13570
Subject(s) - chemistry , pollen , bee pollen , fermentation , chromatography , amino acid , food science , environmental chemistry , botany , biology , biochemistry
The natural decomposition of proteins yields peptides and amino acids, which are susceptible to further decay, resulting in formation of biogenic amines ( BA s) in proteinaceous foods such as bee pollen ( BP ). However, excessive consumption of BA s will bring side effects, so it is vital to study the presence of BA s in BP . In this study, a sensitive and reliable ultra ‐ high‐performance liquid chromatography–tandem mass spectrometric method was used for the determination of 12 BA s in BP . Large variations in the distribution and levels of BA s were observed with its total concentrations ranging from 6837.4 to 25444.2 μg kg −1 . In addition, the changes in the levels of BA s during storage and fermentation were preliminarily investigated. The results showed that fermentation significantly altered the quantities of BA s in rape BP , while changes during storage were modest. The results of this study could be applied for quality evaluation and risk assessment of BP in near future.