摘要
生物胺是一类分子量较低的有机化合物,广泛分布于水果、蔬菜以及发酵食品中。在豆制品发酵过程中微生物代谢产生生物胺,过量摄入生物胺会导致人体中毒。发酵豆制品中生物胺含量较大,但目前国家没有统一的生物胺含量标准。文章对近年来文献报道的针对酱油、豆豉、腐乳3种发酵豆制品的生物胺含量进行了总结。通过对发酵豆制品中生物胺含量进行分析,为确保发酵豆制品的食用安全,进一步控制豆制品中的生物胺含量,制定相应的生物胺含量标准法规提供了理论基础。
Biogenic amines is a type of organic compound with low molecular weight,which are widely distributed in fruits,vegetables and fermented foods.Biogenic amines are produced by microbial metabolism during the fermentation of soybean products.Excessive intake of biogenic amines can lead to human poisoning.The content of biogenic amines in fermented soybean products is relatively high,but there is no uniform national standard for biogenic amines content at present.In this paper,the biogenic amines content of soy sauce,fermented soya beans,fermented bean curd products reported in recent years are summarized.Through the analysis of biogenic amines in fermented soybean products,the theoretical basis is provided for ensuring the edible safety of fermented soybean products,further controlling the biogenic amines content in soybean products and formulating corresponding standards and regulations of biogenic amines content.
作者
王新南
WANG Xin-nan(College of Marine Science and Bioengineering,Qingdao University of Science and Technology,Qingdao 266000,China)
出处
《中国调味品》
CAS
北大核心
2019年第9期188-190,共3页
China Condiment
基金
国家绿肥产业技术体系(CARS-22)
关键词
生物胺
酱油
豆豉
腐乳
控制
biogenic amines
soy sauce
fermented soya beans
fermented bean curd
control
