Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 53, Issue 1, Pages 166-173Publisher
WILEY
DOI: 10.1111/ijfs.13570
Keywords
Bee pollen; biogenic amines; fermentation; UHPLC-MS; MS
Categories
Funding
- National Natural Science Foundation of China [31472155]
- Agricultural Science and Technology Innovation Program
- Apicultural Industry Technology System
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The natural decomposition of proteins yields peptides and amino acids, which are susceptible to further decay, resulting in formation of biogenic amines (BAs) in proteinaceous foods such as bee pollen (BP). However, excessive consumption of BAs will bring side effects, so it is vital to study the presence of BAs in BP. In this study, a sensitive and reliable ultra-high-performance liquid chromatography-tandem mass spectrometric method was used for the determination of 12 BAs in BP. Large variations in the distribution and levels of BAs were observed with its total concentrations ranging from 6837.4 to 25444.2gkg(-1). In addition, the changes in the levels of BAs during storage and fermentation were preliminarily investigated. The results showed that fermentation significantly altered the quantities of BAs in rape BP, while changes during storage were modest. The results of this study could be applied for quality evaluation and risk assessment of BP in near future.
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