食品中的生物胺及其检测方法  

Biogenic amines in food and their determination methods

作　　者：王颖[1] 邱璠 韩北忠[1] 殷丽君[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国酿造》2011年第10期1-5,共5页China Brewing

基　　金：国家科技支撑计划子课题(2009BADB9B05)

摘　　要：生物胺普遍存在于生物体中,有重要的生理功能。许多天然食品中都含有生物胺。摄入大量生物胺会引起身体不适,严重的还可能危及生命。引起食物中毒的生物胺主要包括组胺和酪胺。此外,存在大量微生物的食品中,生物胺的含量较高,同类食品中生物胺的种类和含量又有很大的变化,这一现象受许多因素影响,如微生物的种类和数量、温度、pH值等。生物胺含量还与食品的腐败变质有关,是食品品质的指示器,因此对于生物胺的检测受到重视。目前检测食品中生物胺含量的方法主要有薄层色谱、气相色谱、毛细管电泳和高效液相色谱。Biogenic amines （BA） which commonly present in living organisms play important roles in essential functions. Many natural foods contain biogenic amines. Biogenic amines can be produced by microorganisms through the activity of amino acid decarboxylases. Excessive consumption of these amines can be of health concern, even life-threatening. Histamine and tyramine are the main amines which are causative agents in food poison- ing episodes. In addition, high microbial counts often lead to considerable accumulation of biogenic amines. However, great fluctuations of amine content are reported in the same type of product. These differences depend on many variables： the composition of microflora, temperature, pH value, and so on. Biogenic amines are indicators of spoilage of food and the analytical methods used for quanti？cation of BA are mainly based on chromato- graphic methods： thin layer chromatography, gas chromatography, capillary electrophoresis and high-performance liquid chromatography.

关 键 词：生物胺 生理功能 毒性 检测 

分 类 号：TS201.6[轻工技术与工程—食品科学]