Table 1 Contents of BAs in Douchi samples.
From: Biogenic amines analysis and microbial contribution in traditional fermented food of Douchi
Douchi Sample | Histamine (mg/Kg) | Tyramine (mg/Kg) | Tryptamine (mg/Kg) | β-Phenethylamine (mg/Kg) | Putrescine (mg/Kg) | Cadaverine (mg/Kg) | Total (mg/Kg) |
|---|---|---|---|---|---|---|---|
JXJJ | 75.16 ± 3.41 c | 54.80 ± 4.32 f | 14.71 ± 1.24 d | 191.24 ± 2.93 j | 97.08 ± 1.27 j | 246.47 ± 4.16 f | 679.46 ± 17.33 j |
GXWZ | 1.43 ± 0.11 a | 64.33 ± 1.85 h | ND | 86.58 ± 0.91 i | 45.62 ± 0.48 h | 397.70 ± 4.35 g | 595.66 ± 7.70 i |
GDYJ | 213.13 ± 2.37 d | 20.81 ± 1.31 d | 9.08 ± 1.79 bc | 69.44 ± 3.40 h | 171.00 ± 3.13 k | 25.08 ± 0.90 e | 508.54 ± 12.9 h |
SXHZ | ND | 45.33 ± 3.72 e | 11.38 ± 0.48 cd | 38.57 ± 1.38 f | 71.66 ± 0.23 i | 2.69 ± 0.03 abc | 169.63 ± 5.84 g |
YNKM | 11.54 ± 0.47 b | 59.94 ± 6.56 g | 0.86 ± 0.18 a | 69.11 ± 0.65 h | 12.68 ± 0.33 d | 5.62 ± 0.18 cd | 159.75 ± 8.37 fg |
GZTR | ND | 2.09 ± 0.23 ab | 99.31 ± 6.41 e | 24.02 ± 2.05 e | 19.25 ± 1.31 f | 4.83 ± 0.57 bcd | 149.50 ± 10.57 f |
HNLY | 11.84 ± 1.61 b | 11.30 ± 2.39 c | ND | 48.47 ± 4.79 g | 15.09 ± 2.86 e | 7.39 ± 0.91 d | 94.09 ± 12.56 e |
HBYC | ND | 16.64 ± 2.94 d | 5.89 ± 0.21 b | 14.59 ± 0.54 d | 8.59 ± 0.38 c | 1.70 ± 0.16 ab | 47.41 ± 4.23 d |
CQ | ND | 5.44 ± 0.38 b | ND | 4.90 ± 0.46 ab | 18.85 ± 0.05 f | 0.54 ± 0.00 a | 29.73 ± 0.89 c |
GSLN | ND | ND | ND | ND | 23.33 ± 0.30 g | 1.93 ± 0.17 ab | 25.26 ± 0.47 c |
SCCD | ND | 0.26 ± 0.09 a | ND | ND | 21.46 ± 0.68 g | 2.87 ± 0.14 abc | 24.53 ± 0.91 c |
TJ | ND | 6.24 ± 0.84 b | ND | 7.19 ± 2.40 bc | 12.72 ± 1.24 d | ND | 26.15 ± 4.48 c |
ZJJS | ND | 4.08 ± 0.13 ab | ND | 8.79 ± 0.25 c | 8.16 ± 0.41 c | ND | 21.03 ± 0.79 bc |
JSXZ | ND | 1.37 ± 0.34 ab | ND | 1.47 ± 0.24 a | 5.49 ± 0.06 b | 0.49 ± 0.20 a | 8.82 ± 0.84 ab |
HNLB | ND | 2.44 ± 0.44 ab | ND | ND | 2.65 ± 0.14 a | ND | 5.09 ± 0.58 a |
