两种发酵工艺下低盐固态酱油中生物胺的变化  

Changes in biogenic amines during low-salt solid-state fermentation of soy sauce by different technologies

作　　者：钱雨林[1] 闫寅卓[1] 李兆杰[1] 陈晶瑜[1] 韩北忠[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》2012年第6期115-118,共4页China Brewing

基　　金：科技人员服务企业行动项目(2009GJA00020)

摘　　要：生物胺常被作为衡量食品安全水平的标志。本研究采用高效液相色谱法分别测定2种发酵工艺下低盐固态酱油中生物胺的变化,同时检测分析发酵过程中微生物数量、水分含量、氯化钠含量的变化情况。结果表明,肠道菌的数量与组胺、酪胺的含量积累有密切关系;相较于移位发酵法,采用原池淋浇发酵工艺其发酵末期的酱醅中水分和氯化钠的含量更高;苯乙胺和腐胺是移位发酵工艺主要的生物胺,腐胺、组胺和酪胺是原池淋浇发酵工艺主要的生物胺。The content ofbiogenic amines is a quality index which reflects the level of food safety. In this study, the changes in biogenic amines during low-salt solid-state fermentation of soy sauces by two different technologies, two-step fermentation and spraying-extraction fermentation, were inves-tigated by high performance liquid chromatography （HPLC）. Changes in microbial counts, water and NaC1 contents during soy sauce fermentation were also detected. Results showed that the level of Enterobacteria was relevant to the accumulation of histamine and tyramine. At the end of fermen-tation, the water and NaC1 contents in spraying-extraction fermentation were significantly higher than those in two-step fermentation. Putrescine and β-phenylethylamine were main biogenic amines produced during two-step fermentation, while putrescine, histamine and tyramine were main bio-genic amines in spraying-extraction fermentation.

关 键 词：酱油 生物胺 移位发酵 原池淋浇发酵 

分 类 号：TS264.21[轻工技术与工程—发酵工程]