干酪成熟初期产生生物胺影响因素的研究  

Factors influencing production of biogenic amines in young cheese

作　　者：马德胜[1] 张国农[1] 解国富[1] 吕兵[1] 王树英 潘红阳 

机构地区：[1]江南大学食品科学与安全教育部重点实验室,江苏无锡214036 [2]江南大学分析测试中心,江苏无锡214036

出　　处：《中国乳品工业》2007年第5期22-25,共4页China Dairy Industry

摘　　要：研究了成熟3个星期的干酪产生生物胺的4种影响因素(发酵剂,NaCl,山梨酸钾,水分质量分数),通过氨基酸专用高效液相色谱仪对样品进行了测定。结果表明,发酵剂RA024,NaCl质量分数高,山梨酸钾质量分数在0.2%,水分质量分数低可以抑制生物胺的产生。Four factors （starter, NaCl, potassium sorbate, moisture content） were studied, in which biogenic amines were produced during 3 weeks maturation of cheese. The samples were determined by high performance liquid chromatography for exclusive amino acids, the results indicated that, the production of biogenic amines could be inhibited by starter RA024, high mass fraction of NaCl, 0.2% mass fraction of potassium sorbate and low moisture content.

关 键 词：干酪 生物胺 发酵剂 水分 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]