数字农科院2.0

Application of biogenic amines in milk freshness assessment: A comparative study with traditional quality parameters

文献类型： 外文期刊

作者： Ning Li;Boxue Si;Xiaowei Zhao;Yangdong Zhang;Wentao Qian;Menghui Wang;Jinhui Yang;Gang Lu;Shengguo Zhao;Nan Zheng;Hongliang Li;Jiaqi Wang

作者机构：

关键词： Biogenic amines;Freshness;Microorganisms;Raw milk;UPLC–MS/MS

期刊名称： LWT

ISSN： 0023-6438

年卷期： 2025 年 233 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Freshness is a key indicator for evaluating the freshness of raw milk, which directly affects the quality and safety of processed dairy products. The content of biogenic amines (BAs) can reflect the growth and metabolism of microorganisms in raw milk, so it can be used to evaluate the freshness and hygiene of raw milk. In this study, an optimized method for the determination of 7 BAs (putrescine, PUT; cadaverine, CAD; histamine, HIS; tyramine, TYR; phenylethylamine, PEA; tryptamine, TRP; and octopamine, OA) in raw milk was developed using a derivatization-free ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The validity and practicality of this method for evaluating raw milk freshness were assessed by comparing with traditional freshness parameters at 4 °C and 22 °C. The results showed that the linearity, sensitivity, accuracy and precision of the UPLC-MS/MS-based method for the determination of the 7 BAs in raw milk met the requirements of methodological validation and was able to accurately determine the BAs in raw milk. At 4 °C, PUT and CAD were the dominant BAs. At 22 °C, PUT, CAD, and HIS were the dominant BAs. Bacterial analysis showed that the abundance of Pseudomonas in raw milk was relatively high and significantly positively correlated with BAs other than PEA (P < 0.05), which could be the main amine-producing bacteria in raw milk. In addition, BAs showed a significant correlation with traditional parameters, and the order of sensitivity in evaluating raw milk freshness was total colony counts, BAs, pH value, and acidity. This can provide a new perspective for evaluating the freshness of raw milk.

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