尸体
化学
生物胺
色谱法
试剂
质谱法
胺气处理
产量(工程)
衍生化
原材料
腐胺
有机化学
生物化学
材料科学
受体
神经递质
冶金
酶
作者
Aneta Jastrzębska,Anna Kmieciak,Zuzanna Gralak,Kamil Brzuzy,M. Krzemiński,Damian Gorczyca,Edward Szłyk
标识
DOI:10.1016/j.foodchem.2023.137686
摘要
Biogenic amines are compounds whose occurrence in meat is linked to the presence of undesirable microorganisms. They can be utilised as a means to assess the quality and purity of the raw material. Therefore, the methods used to determine their levels are crucial in ensuring meat safety. We propose 2-chloro-3-nitropyridine as a new reagent for microwave-assisted synthesis of biogenic amine derivatives. The obtained products were synthesised with high purity and yield and characterised using 1H and 13C NMR as well as high-resolution mass spectrometry. The proposed derivatisation procedure, coupled with the HPLC method, was applied to determine the levels of biogenic amines in sirloin, ham, and chicken breast samples. Furthermore, differences in the content of the aforementioned compounds in the meat samples were analysed after storage for 24 and 72 h. The results suggest that cadaverine can be considered the primary indicator of meat changes, regardless of its type.
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