국내 유통식품의 Biogenic Amine 함량 및 생성인자 해석

Abstract

This study was carried out to investigate the content of biogenic amins in Korean commercial foods and to examine the formation factors of biogenic amines during manufacturing process and storage of fermented foods. The method for the simultaneous determination of 12 biogenic amines by high performance liquid chromatographic (HPLC) with pre-column dansyl derivatives was developed. Dansyl derivatives were very stable and have good peak resolution. The recoveries of biogenic amines from soybean paste added biogenic amines were greater 85% except agmatine by the extraction using 0.1 N HCl and the calibration curve showed good linearity over a concentration up to 50 μg/mL. From a result of determination of biogenic amine in Korean commercial foods, Doenjang and Chunkukjang (fermented soybean pastes), soy sauce, anchovy and pacific sand lance liquid Jeotkal (fermented fish sauce products), and cabbage kimchi were showed high level of biogenic amines. Especially Doenjang (traditional type) contained high level of histamine (952.0 mg/kg) and tyramine (1,430.7 mg/kg). Cheeses contained low level of biogenic amines excluding Gouda cheeses with high level of tyramine (97.5 mg/kg). Wines, beer, yoghurt, and sausage contained low level of biogenic amines. The microbial strains isolated from traditional fermented Korean foods such as fermented soybean paste (Doenjang and Chungkookjang), soybean sauce, and fermented fish sauce(Acjeot) was able to produce biogenic amines. Bacillus subtilis, B. purmilus, and B. amyloliquefaciens were isolated from Doenjang, and Chungkookjang and Staphylococcus equorum, Aerococcus viridans, and Alloiococcus otitis were from Acjeot. We examined the changes of the biogenic amine level by inoculated stranins (commercial starters, B. subtilis, B. licheniformis, and B. amyloliquefaciens) during manufacturing process and storage of Chungkookjang. The content of biogenic amines increased with temperature, especially the level of histamine, tyramine, putrescine and cadaverine significantly increased at 25℃ and 37℃ during storage. The formation of biogenic amines was not affected by pH and additives (glycine, citric, malic, and succinic acid) used in manufacturing Chungkookjang. A central composite was designed by bacterial strains and various fermenting temperatures, so as to investigate degradation and production of biogenic amines. The effects of pH and biogenic amines (histamine, tyramine, putrescine, cadaverine, spermidine, and spermine) on the formation of biogenic amines during fermentation of Chungkookjang were analyzed. The parameters of the statistical model for each response variable were estimated by multiple linear regression. The results of statistical analysis led to the elucidation of mathematical models capable of predicting the behavior of the responses as a function of the main variables involved in the process(starter, temperature, and raw material). The optimum conditions to minimize the production of biogenic amines was to mix B. subtilis and B. licheniformis in the ratio of 49:51, respectively, and to ferment Chungkookjang at 42℃. To develope the quality index on silkworm pupa (Bomvyx mori L.), the changes of acid value, peroxide value and biogenic amines during 7 days at various temperature of storage (-18, 25, and 35℃) were investigated. Putrescine, cadaverine, histamine, tyramine, spermidine, spermine and 2-phenylethylamine were determined in silkworm pupa. Acid value, histamine and tyramine level were increased with storage time at 25℃ and 35℃. The relationship between storage time and acid value in silkworm pupa were resolved a simple linear equation, and the contents of histamine and tyramine could be predicted using this equation. Quality indices related to the contents of major biogenic amines were calculated and they correlated well with a physicochemical quality index such as acid value.