한수지 52(1), 13-18, 2019 Original Article Korean J Fish Aquat Sci 52(1),13-18,2019 젓갈류및배추김치에서의바이오제닉아민류함량조사연구 신상운 * 김영숙 김양희 김한택 엄경숙 홍세라 강효정 박광희 윤미혜 경기도보건

한수지 52(1), 13-18, 2019 Original Article Korean J Fish Aquat Sci 52(1),13-18,2019 젓갈류및배추김치에서의바이오제닉아민류함량조사연구 신상운 * 김영숙 김양희 김한택 엄경숙 홍세라 강효정 박광희 윤미혜 경기도보건환경연구원보건연구기획팀 Biogenic Amine Contents of Korean Commercial Fishes and Cabbage Kimchi Sang-Woon Shin*, Young-Sug Kim, Yang-Hee Kim, Han-Taek Kim, Kyoung-Suk Eum, Se-Ra Hong, Hyo-Jeong Kang, Kwang-Hee Park and Mi-Hye Yoon Public Health Research Planning Team, Gyeonggi-Do Institute of Health and Environment, Suwon 16205, Korea We determined the contents of 11 biogenic amines in 20 types of cabbage kimchi, 10 types of fish sauce, and 40 types of salted fish purchased from small- and medium-sized grocery stores in Gyeonggi-Do, Republic of Korea, from June to October 2017. The content of each of the biogenic amines in the various types of cabbage kimchi was slightly lower than that in detection amounts of each of the 10 types of biogenic amines and the values reported by Joe et al. The histamine content of all five types of anchovy sauce was lower than the limit set by the European Union (400 mg/ kg), but that of three of the five types of sand lance sauce was higher. Analyzing the ratios of the contents of five highly toxic biogenic amines to those of the 11 biogenic amines yielded no quantitative correlation. The estimated daily intake of the five highly toxic biogenic amines in cabbage-kimchi and fermented fish was 6 mg. Key words: Biogenic amines, Exposure assessment, Histamine, fish, Kimchi 서론 Biogenic amines (BAs),, (Karovicova and Kohajdova, 2005) (putrescine, cadaverine, spermine, spermidine), (tyramine, phenylethylamine), (histamine, tryptamine) (Silla-Santos, 1996). BAs,,,, (Silla-Santos, 1996; Greif et al., 1997)., putrescine, spermidine, spermine cadaverine,, (Halasz et al., 1994). BAs. mono-, diamine oxidase., phenelzine mono-amine oxidase inhibitors (MAOIs),, putrescine cadaverine BAs (Bjeldanes et al., 1978; Chu and Bjeldanes, 1981). putrescine, spermidine, spermine (Bardocz, 1995), agmatine, spermine, spermidine nitrosamine (Halasz et al., 1994)., histamine sco-mbrotoxicosis, tyramine cheese reaction (Bardocz, 1995; Cho et al., 2006)., FDA histamine 50 mg/kg, tyramine 100 mg/kg, BAs 1,000 mg/kg *Corresponding author: Tel: +82. 31. 250. 2582 Fax: +82. 31. 250. 2588 E-mail address: bearwoon@gg.go.kr This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial Licens (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. https://doi.org/10.5657/kfas.2019.0013 Korean J Fish Aquat Sci 52(1), 13-18, February 2019 Received 12 November 2018; Revised 17 December 2018; Accepted 26 December 2018 저자직위 : 신상운 ( 연구사 ), 김영숙 ( 연구기획팀장 ), 김양희 ( 연구관 ), 김한택 ( 연구사 ), 엄경숙 ( 행정주사보 ), 홍세라 ( 공무직 ), 강효정 ( 공무직 ), 박광희 ( 연구부장 ), 윤미혜 ( 연구원장 ) Copyright 2019 The Korean Society of Fisheries and Aquatic Science 13 pissn:0374-8111, eissn:2287-8815

14 신상운ㆍ김영숙ㆍ김양희ㆍ김한택ㆍ엄경숙ㆍ홍세라ㆍ강효정ㆍ박광희ㆍ윤미혜, EU histamine 100 mg/kg, BAs 300 mg/kg, histamine 400 mg/kg (Lehane and Olley, 2000; Hu et al., 2012) 2013,,, / histamine 200 mg/kg (MFDS, 2016). BAs. BAs,, BAs (Cho et al., 2006). BAs starter BAs (Yongsawatdigul et al., 2007; Jeong et al., 2014; Udomsil et al., 2015), chlorine dioxide (Zaman et al., 2011), (Zhou et al., 2016), ph 4.5 (Dapkevicius et al., 2000), BAs (Kim et al., 2004) (Um et al., 2016). EU histamine 400 mg/kg (EU, 2013) BAs BAs., BAs. BAs BAs. 재료및방법 재료및시약 (20 ) (50 ) 2017 6 10. Biogenic amine agmatine (AGM) (97%), putrescine (PUT), cadaverine (CAD) (95%), spermidine (SPD), spermine (SPM), tryptamine (TRY) (97.5%), histamine (HIS), tyramine (TYR) (98.5%), -phenylethylamine (PHE), serotonin (SER) (98%), noradrenaline (NOR) (98%), dopamine (DOP) 1,7-diaminoheptane (IS) (98%) dansyl chloride Sigm-Aldrich (St Louis, Missouri, USA). acetonitrile (Sigm- Aldrich, St Louis, Missouri, USA) HPLC, ether (Sigm-Aldrich, St Louis, Missouri, USA). 표준용액조제 0.1N HCl 1,000 mg/ L IS 98 mg/l, AGM DOP 30 mg/l, PUT, CAD, SPD, CAD, SPM, TRY, HIS, TYR, PHE, SER NOR 10 mg/l (Fig. 1). 1/2. 시료추출및유도체화 BAs (MFDS, 2016). 1.0 ml 0.1N HCl 50 ml. 1.0 ml 0.1 ml, 0.5 ml 1% dansyl chloride 0.8 ml 45 1. 10% proline 0.5 ml ether 5 ml 10 acetonitrile 1 ml 0.45 m syringe filter HPLC system (Ultimate 3000, ThermoFisher scientific co., Massachusetts, Waltham, USA), Table 1. 회수율및검출한계 10 mg/kg Table 1. Analytical conditions of liquid chromatography Instrument Column Flow rate Gradient Mobile phase Detector A 1, Acetonitrile; B 2, H 2 O. High-performance liquid chromatography BEH C18 (4.6 250 mm 5 µm) 1 ml/min Time (min) A 1 (%) B 2 (%) 0 55 45 10 55 45 15 65 35 20 80 20 25 80 20 30 90 10 35 90 10 A-Acetonitrile, B-H 2 O 254nm

김치및젓갈류에서의바이오제닉아민류 15 3. (limits of detection, LOD) (limits of quantitation, LOQ) ICH guideline (ICH Expert Working Group, 2005). 결과및고찰 LOD=3. 3 /S LOQ=10 /S =The standard deviation of Y entercept S=The slope of the calibration curve 회수율, 검출한계및정량한계 BAs 12, Table 2. 0.9902-0.9996. BAs 12 LOD 0.03-0.80 mg/kg, LOQ 0.06-2.43 mg/kg AGM 56.3% ( 4.5%) BAs 11 81.4%-97.4%, 10%. 품목별분석결과 Table 3. Table 2. LOD, LOQ and recoveries of in squid jeotgal Biogenic amines Correlation coefficient (r 2 ) LOD 1 (mg/kg) (n=6) LOQ 2 (mg/kg) (n=6) Recovery± SD (%) (n=3) AGM 3 0.9972 0.80 2.43 56.3±4.5 TRY 0.9990 0.26 0.79 84.7±4.2 PHE 0.9965 0.19 0.57 97.4±4.3 PUT 0.9970 0.28 0.86 85.6±4.7 CAD 0.9945 0.44 1.32 91.1±1.6 HIS 0.9902 0.13 0.40 95.4±3.6 SER 0.9991 0.03 0.09 84.5±4.2 TYR 0.9996 0.05 0.16 82.2±1.5 SPD 0.9942 0.11 0.35 81.4±1.3 NOR 0.9950 0.02 0.06 85.2±4.2 DOP 0.9978 0.07 0.21 85.4±4.4 SPM 0.9988 0.42 1.27 83.4±1.8 1 Limit of detection. 2 Limit of quantification. 3 AGM, agmatine; TRY, tryptamine; PHE, β-phenylethylamine; PUT, putrescine; CAD, cadaverine; HIS, histamine; SER, serotonine; TYR, tyramine SPD, spermidine; NOR, noradrenaline; DOP, dopamine; SPM, spermine. PUT 2.3 mg/kg-148.6 mg/kg ( 47.6 mg/kg), TRY -74.8 mg/kg ( 11.6 mg/kg), CAD 0.9 mg/kg- 39.8 mg/kg ( 8.3 mg/kg), TYR 1.1 mg/kg-27.9 mg/kg ( 8.3 mg/kg), HIS -21.8 mg/kg ( 6.3 mg/kg). BAs 10 mg/kg.,,, BAs (Mah et al., 2004; Cho et al., 2006), BAs (Kalac et al.,1999). (Cho et al., 2006) BAs NOR, DOP 10 BAs BAs BAs. Kalac et al. (1999) BAs HIS 10 mg/kg, TYR 20 mg/kg BAs.,,. (MFDA 2016). TRY 35.0 mg/kg-193.5 mg/kg ( 118.5 mg/kg), PHE 20.0 mg/kg-36.9 mg/kg ( 28.2 mg/kg), PUT 41.8 mg/kg-173.3 mg/kg ( 99.6 mg/kg), CAD 100.0 mg/ kg-253.0 mg/kg ( 173.3 mg/kg). HIS 196.0 mg/kg-393.2 mg/kg ( 274.3 mg/kg) 5 EU 400 mg/ kg. SER -17.9 mg/kg ( 11.2 mg/ kg), TYR 211.4 mg/kg-446.0 mg/kg ( 325.6 mg/kg), SPD 0.8 mg/kg-6.7 mg/kg ( 5.0 mg/kg), NOR, DOP 5.5 mg/kg-23.8 mg/kg ( 14.2 mg/kg), SPM 1.4 mg/kg-4.1 mg/kg ( 2.3 mg/kg). TRY 122.5 mg/kg-242.5 mg/kg ( 156.7 mg/kg), PHE 18.3 mg/kg- 32.5 mg/kg ( 22.3 mg/kg), PUT 30.8 mg/kg-43.8 mg/kg ( 39.1 mg/kg), CAD 52.5 mg/kg-168.3 mg/kg ( 99.4 mg/kg). HIS 183.4 mg/kg-1038.9 mg/ kg ( 495.5 mg/kg) 5 2 (183.4 mg/kg, 209.1 mg/kg) 3 (424.0 mg/kg, 622.1 mg/kg, 1038.9 mg/kg) EU 400 mg/kg. SER 9.2 mg/kg-41.5 mg/kg ( 22.6 mg/kg), TYR 155.7 mg/kg-252.4 mg/kg ( 183.3 mg/kg), SPD 3.4 mg/kg-6.4 mg/kg ( 4.8 mg/kg), NOR -5.4 mg/kg ( 1.8 mg/kg), DOP 11.8 mg/ kg-46.9 mg/kg ( 25.0 mg/kg), SPM 1.2 mg/kg-5.6 mg/

16 신상운ㆍ김영숙ㆍ김양희ㆍ김한택ㆍ엄경숙ㆍ홍세라ㆍ강효정ㆍ박광희ㆍ윤미혜 kg ( 2.5 mg/kg). HIS Cho et al. (2006) 352.5 mg/kg-1127.6 mg/kg ( 624.5 mg/kg), 215.4 mg/kg-1124.1 mg/kg ( 584.2 mg/kg) Kim et al. (2011) 421.2-1507.1 mg/kg ( 763.0 mg/kg), 419.1 mg/kg-1025.5 mg/kg ( 666.5mg/kg) EU 400 mg/kg 5 3 EU 400 mg/kg HIS. 75%-77%, 50%. HIS. BAs Table 3. The contents of biogenic amines in cabbage-kimches, salt-fermented fish sauces and salt-fermented fish products (mg/kg) Samples N 1 TRY 2 PHE PUT CAD HIS SER TYR SPD NOR DOP SPM Total 5 Cabbage- Kimchi Salt fermented anchovy sauce Salt fermented sand lance sauce shrimp squid viscera octopus pollock roe clam beka squid sword fish 20 5 5 74.8 3 ND 4-2.0 2.3-148.6 0.9-39.8 21.8 2.8 1.1-27.9 6.7 3.6 2.1 5.1 (11.6) (0.5) (47.6) (8.3) (6.3) (0.8) (8.3) (2.9) (1.3) (0.5) (1.1) 35.0-20.0-41.8-100.0-196.0-211.4-5.5-0.8-6.7 1.4-4.1 193.5 36.9 173.3 253.0 393.2 17.9 446.0 23.8 ND (118.5) (28.2) (99.6) (173.3) (274.3) (11.2) (325.6) (5.0) (14.2) (2.3) 122.5-242.5 18.3-32.5 30.8-43.8 52.5-168.3 183.4-1038.9 9.2-41.5 155.7-252.4 3.4-6.4 5.4 11.8-46.9 1.2-5.6 (156.7) (22.3) (39.1) (99.4) (495.5) (22.6) (183.3) (4.8) (1.8) (25.0) (2.5) 5 3.3-8.1 4.2 2.8-5.4 1.5 2.3-4.7-44.3-95.0-1.4-7.4 0.8 0.4-9.6 12.7 18.3 12.1 184.8 328.9 (4.8) (2.6) (3.7) (0.3) (6.8) (8.6) (3.8) (0.4) (8.0) (82.9) (4.9) (168.5) 5 5.4 0.6-1.0-0.8-28.0-2.2-4.0 0.9 2.7 ND 17.3 64.7 27.5 18.6 25.8 25.7 111.7 (1.6) (9.9) (18.5) (13.9) (3.2) (5.2) (0.4) (0.9) (11.0) (8.7) (73.28) 5 7.0 3.1 14.3-3.21-2.6-2.5-1.3-3.6-2.7-123.8-2.6-3.6 6.1 44.5 396.0 21.0 10.2 65.9 28.3 29.6 545.2 (2.3) (1.3) (26.9) (13.07) (8.6) (4.6) (23.1) (3.1) (3.1) (13.4) (13.4) (275.9) 5 6.4 2.6 1.7-1.41-3.9-1.1-3.2 0.8-3.7 29.2 10.9 19.5 29.1 13.1 22.8 42.8 126.0 (1.3) (0.8) (13.0) (4.0) (5.6) (10.5) (1.5) (1.9) (2.6) (8.3) (14.1) (74.23) 5 ND ND 4.1-2.9 4.6 8.4 0.9 0.9-2.6 23.3 ND 39.9 47.4 121.7 (11.2) (0.7) (0.9) (3.3) (0.3) (1.8) (15.7) (18.3) (69.26) 5 2.9 1.6 2.6-8.9 1.9-0.6-10.0-100.9-3.3 1.5-7.8 4.7 5.9 444.0 10.2 31.6 78.7 610.0 (1.3) (0.3) (5.3) (167.2) (1.2) (4.2) (4.1) (1.4) (1.7) (15.8) (49.8) (314.5) 5 2.7 3.2 4.2-9.7 0.2-47.7-2.8 2.2-7.1 1.2-9.3 1.3 4.0 20.5 57.3 71.1 154.2 (1.8) (1.1) (7.5) (7.8) (1.6) (4.9) (5.6) (0.9) (1.1) (12.3) (22.1) (86.32) 5 4.1 2.2 1.2-3.6 1.2-55.2-12.2-5.2-15.2-217.1-1.2-3.7 1.2-9.6 2.2 34.2 88.9 18.2 13.4 160.8 443.4 (1.5) (0.7) (2.1) (2.3) (72.4) (14.6) (9.4) (2.3) (4.3) (87.4) (0.9) (287.1) 1 Number of samples examined. 2 TRY, tryptamine; PHE, β-phenylethylamine; PUT, putrescine; CAD, cadaverine; HIS, histamine; SER, serotonine; TYR, tyramine SPD, spermidine; NOR, noradrenaline; DOP, dopamine; SPM, spermine. 3 Minimum-maximum value (mean value). 4 Not detected. 5 Sum of TRY, tryptamine; PHE, β-phenylethylamine; PUT, putrescine; CAD, cadaverine; HIS, histamine; SER, serotonine; TYR, tyramine; SPD, spermidine; NOR, noradrenaline; DOP, dopamine; SPM, spermine in salt-fermented fish products.

김치및젓갈류에서의바이오제닉아민류 17 Table 4. Estimation of histamine, tyramine, putrescine, cadaverine and β-phenylethylamine intake based on dietary intake about fermented foods Samples Daily intake (g/day) Intake (mg/day) Histamine Tyramine Putrescine Cadaverine β-phenylethylamine Cabbage-kimchi 68.4 0-1.5 0.1-1.8 0-0.1 0.1-2.7 0-0.1 octopus 28.5 0-0.6 0-0.1 0-0.8 0-0.3 0-0.1 pollock roe 16.0 0-0.1 0 0-0.4 0 0 shrimp 4.8 0-0.1 0 0 0 0 squid 11.3 0-0.3 0-0.2 0-0.2 0-0.7 0 clam 9.7 0 0-0.1 0-0.1 0-4.3 0 viscera 10.6 0-0.2 0-0.7 0.2-0.5 0.3-4.2 0. BAs. BAs 100.9 mg/kg-610.0 mg/ kg ( 314.5 mg/kg), 217.1 mg/kg-443.4 mg/kg ( 287.1 mg/kg), 123.8 mg/kg-545.2 mg/kg ( 275.9 mg/kg), 95.0 mg/kg-328.9 mg/kg ( 168.5 mg/kg), 47.7 mg/kg-154.2 mg/kg ( 86.32 mg/ kg), 3.9 mg/kg-126.0 mg/kg ( 74.23 mg/kg), 28.0 mg/kg-111.7 mg/kg ( 73.28 mg/kg), 4.1 mg/kg-121.7 mg/kg ( 69.26 mg/kg). HIS, TYR, PUT, CAD, PHE 5 (Beneduce et al., 2010) 11 BAs BAs 5 63.8%, 58.6%, 39.9%, 38.0%, 31.4%, 30.8%, 16.6%, 13.1%., BAs 5 BAs. Biogenic amine 의섭취량 (KHIDI, 2015),,,, 5 BAs (Table 4). (Horowitz et al., 1964; Bieck et al., 1998; Cho et al., 2006) TYR 6 mg MAOIs 6 mg.. References Bardocz A. 1995. Polyamines in food and their consequences for food quality and human health. Trends Food Sci Technol 6, 341-346. https://doi.org/10.1016/s0924-2244(00)89169-4. Beneduce L, Romano A, Capozzi V, Lucas P, Barnavon L, Bach B, Vuchot P, Grieco F and Spano G. 2010. Biogenic amine in wines. Ann Microbiol 60, 573-8. https://doi.org/10.1007/ s13213-010-0094-4. Bieck PR and Antonin KH. 1988. Oral tyramine pressor test and the safety of monoamine oxidase inhibitor drugs: comparison of brofaromine and tranylcypromine in healthy subjects. J Clin Psyachopharmacol 8, 237-245. https://doi. org/10.1097/00004714-198808000-00002. Bjeldanes LF, Schutz DE and Morris MM. 1978. On the aetiology of scombroid poisoning: cadaverine potentiation histamine toxicity in guinea pig. Food Cosmet Toxicol 16, 157-159. https://doi.org/10.1016/s0015-6264(78)80196-5. Cho TY, Han GH, Bahn KN, Son YW, Jang MR, Lee CH, Kim SH, Kim DB and Kim SB. 2006. Evalution of biogenic amines in Korean commercial fermented foods. Korea J Food Sci Technol 38, 730-737. Chu CH and Bjeldanes LF. 1981. Effects of diamines polyamines and tuna fish extracts on the binding of histamine to mucin in vitro. J Food Sci 47, 7980-7988. https://doi. org/10.1111/j.1365-2621.1982.tb11031.x. Dapkevicius MLNE, Nout MJR, Rombouts FM, Houben JH and Wymenga W. 2000. Biogenic amine formation and degradation by potential fish silage starter microorganisms. Int J Food Microbiol 57, 107-114. https://doi.org/10.1016/s0168-1605(00)00238-5. EU (European Union). 2013. Regulation 1019/2013/EU. Commission Regulation EU No 1019/2013. Amending annex I to regulation EC No 2073/2005 as regards histamine in fishery products. OJ L 282, 46-47. Greif G, Greifova M and Drdak M. 1997. Determination of biogenic amines in foods of animal origin by HPLC. Potrav

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