Objectives: This study was conducted to estimate the related health risk by investigating the content of biogenic amines (BAs) in commercial fermented alcoholic beverages. Methods: Ninety-seven samples, including takjus (34), fruit wines (26), distilled liquors (20) and beers (17) were purchased in Gangwon-do (Province) in 2019. The eight BAs (putrescine, cadaverine, spermine, spermidine, tyramine, β-phenylethylamine, histamine, and tryptamine) were analyzed by high performance liquid chromatograph (HPLC) after extraction (0.4 M HClO4), pigment removal (carbon cartridge) and derivatization (1% dansylchloride). The health risk of exposure to BAs due to ingestion of commercial fermented alcoholic beverages was estimated as the margin of exposure (MOE). Results: Various BAs were detected in takju, fruit wine, distilled liquor and beer. Putrescine (not detected (ND)- 12.60 mg/L), cadaverine (ND-5.45 mg/L), tyramine (ND-8.34 mg/L), β-phenylethylamine (ND-13.73 mg/L), histamine (ND-7.96 mg/L), and tryptamine (ND-19.00 mg/L) were found in takju. Putrescine (ND-15.34 mg/L), cadaverine (ND-7.90 mg/L), β-phenylethylamine (ND-3.06 mg/L), histamine (ND-9.68 mg/L), and tryptamine (ND-14.06 mg/L) were identified in fruit wine. Putrescine (less than limit of detection (<LOD)-1.31 mg/L), cadaverine (ND-4.21 mg/L), and tryptamine (ND-75.23 mg/L) were found in distilled liquor. Putrescine (ND- 11.42 mg/L), cadaverine (ND-12.66 mg/L), β-phenylethylamine (ND-6.26 mg/L), and tryptamine (ND-4.07 mg/ L) were detected in beer. On the other hand, spermine and spermidine were not detected in all samples. The risk assessment results confirmed by MOE were all greater than ten (minimum: 92, maximum: 9,191), so the health risk was deemed low. Conclusions: The commercial fermented alcoholic beverages contained various BAs, and there was a difference in BA species and detection amount according to type. The health risk was estimated to be low given that the MOE was all greater than ten.
I. 서 론
II. 재료 및 방법
III. 결 과
IV. 고 찰
V. 결 론
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