摘要
组胺是一种常见的生物活性物质,摄入过量可导致组胺中毒,因此检测发酵食品中组胺含量具有重要意义.色谱法作为一种灵敏度高、检出限低的检测方法,在发酵食品中组胺的检测领域得到了广泛的应用.本文首先介绍了发酵食品中组胺的形成途径,然后探讨了高效液相色谱、离子色谱、薄层色谱、气相色谱和毛细管电泳的原理、优缺点和应用现状,最后对发酵食品中组胺的检测进行了总结和展望,以此为发酵食品中组胺的检测提供技术基础和方法依据,提高发酵食品中组胺的检测水平.
Abstract
Histamine is a common biologically active substance.Excessive intake can lead to histamine poisoning,so detecting histamine content in fermented foods is of great significance.Chromatographic methods,as highly sensitive and low detection limit detection techniques,have been widely applied in histamine detection in fermented foods.This article first introduces the formation pathways of histamine in fermented foods,then discusses the principles,advantages,disadvantages,and current application status of high-performance liquid chromatography,ion chromatography,thin-layer chromatography,gas chromatography,and capillary electrophoresis.Finally,a summary and outlook on histamine detection in fermented foods are provided,aiming to offer technical and methodological foundations for histamine detection in fermented foods and improve the detection level of histamine in fermented foods.
基金项目
大学生创新创业训练计划(202313714207)
大学生创新创业训练计划(202313714213)
广东省高教学会规划高等教育研究课题(十四五)(2022)(22GYB127)
NETL
NSTL
万方数据