Biogenic amines - formation, methods of determination and occurence in food [Review]
2001
Kohajdova, Z. | Karovicova, J. (Chemickotechnologicaka Fakulta, Bratislava (Slovak Republic). Katedra Sacharidov a Konzervacie Potravin)
Biogenic amines are formed by decarboxylation of amino acids. Fermented meat products contain tyramine from 1mg/100 g to 56 mg/100 g and putrescine from 1 mg/100 g to 19 mg/100 g of product. The histamine content in wine is aproximately from 4.15 mg per cubic dm. Milk contains up to 1 mg per kg and cheeses more than 1 g per 1 kg of biogenic amines. The mostly used method for the determination of biogenic amines is high performance liquid chromatography
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