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MIAO Lu- huan, DU Jing- fang, BAI Feng- ling, LI Jian-rong. Progress of toxic metabolite analysis in fermented food by metabolomics[J]. Science and Technology of Food Industry, 2016, (05): 388-393. doi: 10.13386/j.issn1002-0306.2016.05.071
Citation: MIAO Lu- huan, DU Jing- fang, BAI Feng- ling, LI Jian-rong. Progress of toxic metabolite analysis in fermented food by metabolomics[J]. Science and Technology of Food Industry, 2016, (05): 388-393. doi: 10.13386/j.issn1002-0306.2016.05.071

Progress of toxic metabolite analysis in fermented food by metabolomics

doi: 10.13386/j.issn1002-0306.2016.05.071
  • Received Date: 2015-06-05
  • Some toxic metabolites were produced during the process of food fermentation,which caused safety problems to fermented food. As a new technology,metabolomics can analyze and monitor small molecule metabolites of biological metabolism in real time. Technologies of gas chromatogram- mass spectrometry( GC-MS),ion chromatography( IC),reversed- phase high performance liquid chromatography( RP- HPLC),HPLC- MS / MS and liquid chromatography- high resolution time of flight mass spectrometer( LC- ESI- TOFMS)were used to analyze toxic metabolites in food such as alcoholic beverage,wine,cheese,sausage,soybean sauce. The formation and changes of ethyl carbamate,biogenic amine and nitrite were analyzed at different fermentation period.It can provide references for increasing the safety of fermented food and promoting application in the field of fermented food.
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      沈阳化工大学材料科学与工程学院 沈阳 110142

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