食品多胺研究  

POLYAMINES IN FOOD

作　　者：李自强[1] 李卫琼[1] 李山云 

机构地区：[1]云南农业职业技术学院,云南昆明650031 [2]云南省农业大学食品学院,云南昆明650201

出　　处：《食品研究与开发》2007年第6期68-71,共4页Food Research and Development

摘　　要：人体内的多胺主要源于饮食。由于多胺与健康关系密切,因此了解食品中多胺的含量,对于计算和调控其摄入量具有重要意义。通过研究发现,肉食中的多胺含量比鲜鱼要高很多,但在贮藏和加工中鱼的多胺含量增加很快。一些乳酪往往含有较高水平多胺,而其它乳制品的多胺含量较低。大多数水果和蔬菜通常含有较少多胺,而花椰菜中的亚精胺水平较高,柑橘类含有较多腐胺。烹饪对多胺浓度的改变不明显。研究结果对确定膳食中多胺的含量水平从感官和营养的角度提供了一定依据。Polyamines from food is the main source of the total body polyamine pool. As polyamines are closely related to health and disease, it is of interest to obtain information on the food polyamine content, making it possible to calculate and manipulate the polyamine intake. In this study, meat was found to contain considerably higher amounts of polyamines than fresh fish, though the levels in fish increased rapidly upon storage and processing whereas some cheeses were generally high in polyamines, the content in other dairy products was low. Most fruits and vegetables normally contained low levels of polyamines, although spermidine was high in broccoli and cauliflower, and putrescine in citrus fruits cooking did not significantly alter the polyamine concentration. From a sensory and a nutritious point of view, these results provide a means to compose a diet high or low in polyamines.

关 键 词：多胺 腐胺 尸胺 亚精胺 精胺 食品 

分 类 号：TS201[轻工技术与工程—食品科学]