Determination of biogenic amines in kimchi, Korean traditional fermented vegetable products

Eight Korean commercial kimchi products were analyzed for biogenic amine contents using HPLC. Contents of putrescine, cadaverine, histamine, tyramine, spermidine, and spermine in kimchi samples were between 0 to 150 mg/kg. Putrescine content increased progressively in baechu-kimchi sample with ripening, and those of other amines also increased slightly, although the increased amine contents were still low and within acceptable range for human health. Three Korean commercial aekjeot, a sub-ingredient of kimchi, products were also analyzed for biogenic amine contents. The level of histamine was considerably high, even though those of other amines were below 380 mg/kg. Histamine showed highest amount (up to 1,155 mg/kg) in myeolchi-aekjeot samples. Kimchi ripened adequately appears to be safe for human consumption because minimal contents of biogenic amines included in aekjeot are transferred to kimchi.