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The Role of Biogenic Amines in Foods

✍ Scribed by Tarján, V. ;Jánossy, G.

Publisher
John Wiley and Sons
Year
1978
Tongue
English
Weight
264 KB
Volume
22
Category
Article
ISSN
0027-769X

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✦ Synopsis

Biologically active amines are normal constituents of many foods for example cheese, plant foods ahd wines. These low molecular weight organic bases do not represent any hazard to individuals. unless large quantities are ingested or natuxal mechanism of their catabolism are inhibited. Investigations were performed concerning the histamine and tyramine content of the Hungarian made cheese, domestic vegetables, fruits and some other foods. I n this paper we should like to draw the attention t o the problems of amines from the point of view of food hygiene and food-drug interactions.

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## Abstract This paper presents results achieved in the determination of biogenic amines in various food products and quality evaluation of some commercial orange juices by capillary isotachophoresis. The highest amount of histamine was determined in frankfurters (146.75 mg·kg^–1^); the content of