In order to build a suitable method for determination of histamine content in fermented meat products, liquid chromatography (HPLC) method, the national standard method and the improved national standard method were used to determine histamine content in fermented meat products. It was shown that the standard curve of the three methods showed a good linear relationship. HPLC method presented the highest precision with a good relative standard deviation (RSD < 1%), while the national standard method exhibited the worst precision and the relative standard deviation was close to 5%. The range of recovery rate of both HPLC method and the improved national standard method were higher than 90% and were better than that of the national standard method. The results revealed that HPLC method and the improved national standard method could meet the determination of histamine content in fermented meat products experimental requirements.

Publication Date


First Page


Last Page





[1] 刘书臣,廖明涛,赵巧灵,等. 不同贮藏温度下大目金枪鱼鲜度及组胺变化[J].食品发酵与工业, 2013, 39(5):213~217.
[2] Lu Shi-ling, Xu Xing-lian, Shu Rui-hua, et al. Characterization of biogenic amines and factors influencing their formation in traditional Chinese sausages [J]. Journal of Food Science, 2010,75(6): 366~372.
[3] 夏威,徐正龙,于颖慧. 一起组胺中毒的调查报告[J].河南预防医学杂志, 2013, 24(2): 160~161.
[4] 周传云,聂明,万佳蓉. 发酵肉制品的研究进展[J].食品与机械, 2004, 20(2):27~30.
[5] Lu Yong-mei, Chen Xiao-hong, Jiang Mei, et al. Biogenic amines in Chinese soy sauce [J]. Food Control, 2009, 20(6): 593~597.
[6] 姚水琼. 欧美国家食品安全检验检测与监管的特点与启示[J].食品与机械, 2011, 27(1): 67~70.
[7] 刘景,任婧,孙克杰. 食品中生物胺的安全性研究进展[J].食品科学, 2013, 34(5): 322~326.
[8] Armaan nal. Armagan O. A review: Current analytical methods for the determination of biogenic amines in foods [J]. Food Chemistry, 2007, 103(4): 1 475~1 486.
[9] 中华人民共和国卫生部, 中国国家标准化管理委员会. GB/T 5009.45—2003 水产品卫生标准的分析方法[S].北京:中国标准出版社,2003.
[10] 梁剑,江一帆,叶海峰. 水产品中组胺含量测定方法的比较研究[J].安徽农业科学, 2011, 39(32): 20 033~20 034, 20 037.
[11] 肖琴,王充,郑琳,等. 高效液相色谱法测定发酵食品中组胺的含量[J].粮油食品科技, 2012, 20(2): 31~33.
[12] 卢士玲,徐幸莲,舒蕊华,等. 传统中式香肠中生物胺调查研究[J].食品与发酵工业, 2009, 35(10): 141~146.
[13] 张海萍,李开雄,卢士玲,等. 新疆熏马肠中生物胺含量的调查[J].食品与发酵工业, 2012, 38(11): 152~156.
[14] 王新惠,白婷,李俊霞,等. 国标法测定发酵肉制品中组胺的方法改进[J].食品科技,2014, 39(12):142~145.



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.