摘要
生物胺是一类含氮低分子量有机碱,其在食品中主要通过微生物分泌的氨基酸脱羧酶使得相应的氨基酸脱羧形成。生物胺具有潜在的毒性,其已成为威胁食品安全的重要因素。豆瓣酱生产受限于历史惯性和技术因素的影响,其发酵体系为混菌发酵,使得其存在较大的生物胺风险。文章详细综述了生物胺的形成机制、危害、豆瓣酱中生物胺的产生条件、影响因素以及调控方法,以期为豆瓣酱中生物胺的深入研究提供参考。
Biogenic amines are a kind of low molecular weight organic alkaloids containing nitrogen,which are mainly formed by amino acid decarboxylase secreted by microorganisms in food.Biogenic amines have potential toxicity,which has become an important factor threatening the food safety.The production of broad bean paste is limited by historical inertia and technical factors.Its fermentation system is mixed bacteria fermentation,which makes it have a greater risk of biogenic amines.In this paper,the formation mechanism and harm of biogenic amines and the production conditions,influencing factors and control methods of biogenic amines in broad bean paste are reviewed in detail,in order to provide reference for the further study on biogenic amines in broad bean paste.
作者
李雄波
邓维琴
万萍
张其圣
李恒
陈功
LI Xiong-bo;DENG Wei-qin;WAN Ping;ZHANG Qi-sheng;LI Heng;CHEN Gong(Research and Design Institute of Food Fermentation Industry in Sichuan Province,Chengdu611130,China;Research Institute of Dongpo Chinese Pickles Industrial Technology inSichuan Province,Meishan 620030,China;College of Pharmacy andBioengineering,Chengdu University,Chengdu 610106,China)
出处
《中国调味品》
CAS
北大核心
2019年第3期180-184,共5页
China Condiment
基金
四川省科技计划项目(2017SZ0044)
国家工信部绿色制造系统集成项目
关键词
豆瓣酱
生物胺
产生机理
控制措施
broad bean paste
biogenic amine
formation mechanism
control strategy
