Biogenic amines determination in some Romanian meat products.
| Autor: | Zamosteanu N; School of Medicine, Department of Biochemistry, 'Gr. T. Popa'University of Medicine and Pharmacy Iaşi., Filip C, Jerca L, Albuţ I, Cuciureanu R |
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| Jazyk: | angličtina |
| Zdroj: | Revista medico-chirurgicala a Societatii de Medici si Naturalisti din Iasi [Rev Med Chir Soc Med Nat Iasi] 2009 Oct-Dec; Vol. 113 (4), pp. 1195-9. |
| Abstrakt: | Aim: Biogenic amines are compounds synthesized in human body which in high concentration become toxic and lead to a wide range of symptoms as palpitations, nausea and headache. Meat products can contain high levels of biogenic amines. Ingestion of such product can cause severe illness. For these reason it becomes necessary to determine the biogenic amines levels in meat products. In our work we have determined the amount of some biogenic amines and the ration in which they are present in different type of fresh and processed meat products made by several producers. Material and Method: Meat sample was homogenized with TCA 5%, than centrifuged at 4000 rpm and supernatant collected was eluted on a solid cartridge extraction. The extracted liquid was than analyzed on high performance liquid chromatography (HPLC) system in order to determine histamine, tyramine, cadaverine and putrescine. Results: Concentration of biogenic amines such as histamine, tyramine, cadaverine and putrescine, find in the foodstuffs we have analyzed, showed significant differences. Conclusions: Our study indicates the presence of biogenic amines in Romanian meat products and signals to the risk of food consumption, for persons which are allergic or for those under classical monoamine-oxidase inhibitor drug therapy. |
| Databáze: | MEDLINE |
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