A precise and unambiguous quantitative strategy for six biogenic amines in dry fermented mutton sausage with liquid chromatography tandem quadrupole Orbitrap mass spectrometry was developed to investigate the inhibitory effects of star anise, amomum tsao-ko, clove, cassia, fennel, bay leaf, and nutmeg on the accumulation of biogenic amines. Compared the data-dependent MS2 fragmentation (dd-MS2), variable data-independent acquisition (vDIA), and multiplex data-independent acquisition (mDIA), and the mDIA acquisition mode was selected for further analysis. The LODs and LOQs were 0.9-1.5 μg kg-1 and 2.9-5.0 μg kg-1. The maximum inhibition of spice on tryptamine, putrescine, spermidine, 2-phenylethylamine, tyrosamine, and histamine were 21.8%, 19.3%, 27.5%, 24.6%, 18.7% and 24.4%, which revealed that the accumulation of BAs was significantly inhibited by spice extracts, while cassia and fennel extracts showed the best effect. Thus, the established method can provide a better reference for dry fermented mutton sausage quality, safety and trade analysis.

中文翻译：

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香料对干发酵羊肉香肠发酵过程中生物胺形成的影响。

建立了液相色谱串联四极杆Orbitrap质谱仪对干发酵羊肉香肠中6种生物胺的精确，明确定量策略，以研究八角茴香，砂仁砂仁，丁香，决明子，茴香，月桂叶和肉豆蔻的抑制作用对生物胺的积累。比较了数据依赖的MS2碎片（dd-MS2），可变数据无关的采集（vDIA）和多路数据独立的采集（mDIA），并选择了mDIA采集模式进行进一步分析。LOD和LOQ为0.9-1.5μgkg-1和2.9-5.0μgkg-1。香料对色胺，腐胺，亚精胺，2-苯乙胺，酪胺和组胺的最大抑制作用分别为21.8％，19.3％，27.5％，24.6％，18.7％和24.4％，这表明香料提取物可显着抑制BAs的积累，而决明子和茴香提取物显示出最佳的效果。因此，所建立的方法可以为干发酵羊肉香肠的品质，安全性和贸易分析提供更好的参考。