This standard specifies the determination methods for tryptamine, β-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine in food. This standard applies to the determination of biogenic amines in wine (wine, beer, rice wine, etc.), condiments (vinegar, soy sauce, etc.), aquatic products (fish and its products, shrimp and its products), meat and dairy products .
GB/T 5009.208-2008 history
2016GB 5009.208-2016 Determination of Biogenic Amines in Food Safety National Standards
GB/T 5009.208-2008 Determination of biogenic amine in foods was changed to GB 5009.208-2016 Determination of Biogenic Amines in Food Safety National Standards.