Determination of Biogenic Amines in Kimchi, Korean Traditional Fermented Vegetable Products
2004
Mah, J.H. (Korea University, Seoul, Republic of Korea) | No, H.K. (Catholic University of Daegu, Hayang, Republic of Korea) | Kim, Y.J. (Korea University, Seoul, Republic of Korea) | Hwang, H.J. (Korea University, Seoul, Republic of Korea), E-mail: [email protected]
Eight Korean commercial kimchi products were analyzed for biogenic amine contents using HPLC. Contents of putrescine, cadaverine, tyramine, spermidine, and spermine in kimchi samples were between 0 to 150 mg/kg. Putrescine content increased progressively in baechu-kimchi sample with ripening, and those of other amines also increased slightly, although the increased amine contents were still low and within acceptable range for human health.
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