Abstract Mushrooms and mushroom products are very popular in many countries around the world. However, these food products can be a source of biogenic amines, due to the content of precursors of these compounds and the high susceptibility to microbiological spoilage. Biogenic amines have a significant impact on food quality and may pose a threat to human health. The presence of spermidine, putrescine, tyramine, cadaverine, histamine, spermine, and agmatine was determined for the first time in 53 processed and unprocessed mushroom products available on the Polish market. The results showed a high variation in the content of biogenic amines in the individual products, depending on the producer. Spermidine and putrescine were the main biogenic amines, as they were found in 47 and 39 types of mushroom products, respectively. Tyramine and cadaverine were found in 15 samples of processed mushrooms. Histamine was present in only eight samples of dried Polish forest mushrooms; nevertheless, it was regarded a real threat to consumer health due to its very large quantities. It should be noted that dried mushrooms are intermediate products used after hydration as ingredients of various dishes, e.g. soups, sauces, stuffing; hence, the amount of histamine in the final product is substantially lower.

中文翻译：

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测定来自波兰市场的加工和未加工蘑菇中的生物胺

摘要 蘑菇和蘑菇制品在世界许多国家都非常受欢迎。然而，由于这些化合物的前体含量和对微生物腐败的高度敏感性，这些食品可能是生物胺的来源。生物胺对食品质量有重大影响，并可能对人类健康构成威胁。在波兰市场上出售的 53 种加工和未加工的蘑菇产品中，首次确定了亚精胺、腐胺、酪胺、尸胺、组胺、精胺和胍丁胺的存在。结果表明，根据生产商的不同，各个产品中生物胺的含量存在很大差异。亚精胺和腐胺是主要的生物胺，分别存在于 47 和 39 种蘑菇产品中。在 15 个加工蘑菇样品中发现了酪胺和尸胺。只有 8 个波兰干蘑菇样本中含有组胺；尽管如此，由于其数量巨大，人们认为它对消费者健康构成了真正的威胁。需要说明的是，干香菇是水化后用作各种菜肴的配料的中间产品，例如汤、酱汁、馅料；因此，最终产品中组胺的含量要低得多。