The Research On The Variation Of Biogenic Amines In The Brewing Process Of Yellow Rice Wine

Biogenic amines are commonly found in fermented foods such as fermented alcoholic beverages, dairy products and spices. An appropriate amount of biogenic amines can regulate the physiological function of human body, but the excess amount of biogenic amines will produce toxic effects. Yellow Rice Wine is the oldest kind of wine in China, due to its high amino acid content and open brewing environment, the content of biogenic amine in Yellow Rice Wine was significantly higher than that of other fermented wine. In recent years, people pay more and more attention to the safety problem of biogenic amines in Yellow Rice Wine.For faster and more accurate determination of the content of biogenic amines in Yellow Rice Wine, the determination of biogenic amines content in Yellow Rice Wine by the method of HPLC-MS/MS is established in this paper, which combines the chromatography of complex samples high separation ability and mass spectrometry to high selectivity and high sensitivity. this method does not require derivatization and the pre-treatment process is very simple,and can also provide the advantages of the relative molecular mass and structure information, which provides a convenient and effective method for qualitative and quantitative analysis of the biogenic amines in Yellow Rice Wine. The mixed standard solution and scalar of the six kinds of biogenic amines are 100μg/L. The detection limits of the six biogenic amines were in the range of 9.7μg/L to 50μg/L. The limit of quantitation was in the range of 28.6μg/L to 148.6μg/L. A good linear relationship was observed in the range of 0μg/L to 1000μg/L. The average recoveries were in the range of 81.34% to 104.23% for the six biogenic amines. The relative standard deviations(RSD) were between 1.23% and8.56%, which were in accordance with the requirements of residue detection in the international standard. The 50 wine samples of random sampling were detected biogenic amines, and the content are safe and in the scope prescribed by the State. The43 samples of 50 random samples were detected histamine and tyramine with the amount 370.2μg / L ~ 850.7μg / L and 98.5μg / L ~ 670.5μg / L respectively. The 23 samples were detected putrescine with the amount of 156.6μg /L~245.6μg/L. The 14 sample was detected cadaverine with the content of 120.4μg / L ~ 210.6μg / L and 5samples was detected phenethylamine with the amount of 135.3μg / L ~ 256.4μg /L,50 samples could not be detected tryptamine. In the method, the sample is not required to be processed, which can be used for rapid and accurate qualitative and quantitative analysis of biogenic amines in Yellow Rice Wine.HPLC-MS/MS method was used in this paper, which can simultaneously determine the six kinds of biogenic amine in Yellow Rice Wine. The content of biogenic amines of the key points in process of the fermentation process was determined, tracking the changes of biogenic amines in the whole fermentation process. The study found that the contents of tyramine and putrescine in Yellow Rice Wine were the highest kinds of biogenic amines, which respectively reached 28.78mg/L and 26.87 mg/L in the finished wine. Throughout the fermentation process, the content of biogenic amines changed with the change of the fermentation time, but the degree of fermentation of biogenic amines change was not the same in the pre-fermentation, before fermentation and after fermentation period. The contributions of the three stages were 17%, 76%, 7% to the total amount of biogenic amines in finished wine.In the pre fermentation period, the change range of the content of biogenic amines is not very big, mainly from raw materials and the yeast.Due to the microbial metabolism,the pre-fermentation period produce a variety of enzymes and the content of biogenic amines increases rapidly, especially in the end of the third shooting period, the content of total biogenic amines in fermentation liquid increased rapidly by the level of 17.47mg/L to the level of 63.91mg/L. In the process of fermentation, the content of six biogenic amines increases, but the change range is not very large. Therefore, the pre-fermentation period is the key period for the formation of biogenic amines and is also the most obvious period of biogenic amines.So optimizing the fermentation process of the pre-fermentation process is the key to control the biogenic amine content and improve the quality of Yellow Rice Wine.In order to explore the biogenic amines differences in brewing in the different month, the experiments in March, September, December brewing process were analyzed and compared. The results showed that the contents of the three months of biogenic amines in the pre-fermentation stage were 29.64 mg/L, 34.78 mg/L, 24.78mg/L with little difference, But the content of biogenic amines in September was the most abundant, reached 84.78 mg/L in the first fermentation broth, while March and December were only 63.91 mg /L and 63.96 mg/L. Whether in the whole fermentation process or the finished Yellow Rice Wine, the content of biogenic amines in December was lower than in March and September. To reduce the levels of biogenic amines in Yellow Rice Wine, December was more suitable for mass production of Yellow Rice Wine, which may be related to climate in different months.In order to further explore the relationship between the changes of biogenic amines and the changes of the environmental changes, the changes of amines in Yellow Rice Wine, this article explores the temperature, alcohol, p H, sugar and amino acid changes in the entire brewing process and then analysis the pearson correlation.The results showed that in the fermentation process, p H, total alcohol content and total amino acid content with the content of biogenic amines was significantly correlated, especially in the first fermentation and the pearson correlation coefficients were 0.654, 0.623, 0.978. So by controlling the content of amino acid in the production process we can achieve the purpose of controlling the formation of biogenic amines, especially in the pre-fermentation period. The correlation of Temperature and the total amount of biogenic amines was not very clear in the entire brewing process, and the total sugar content of biogenic amines was negative significant correlation.