发酵型饮料酒中生物胺含量的调查与分析  

Investigation and Analysis of the Content of Biogenic Amines in Fermented Alcoholic Beverage

作　　者：张敬[1,2] 赵树欣[1] 薛洁[2] 张凤杰[2] 赵彩云[2] 

机构地区：[1]天津科技大学生物工程学院,天津300457 [2]中国食品发酵工业研究院,北京100027

出　　处：《食品与发酵工业》2012年第6期165-170,共6页Food and Fermentation Industries

基　　金：国家"十二五"科技支撑计划项目(2012BAK17B11);中轻集团科技创新基金项目

摘　　要：利用反相高效液相色谱技术,以丹磺酰氯柱前衍生,分析了我国市场中32个啤酒样品、32个葡萄酒样品和12个黄酒样品中生物胺的含量。结果表明,我国啤酒、葡萄酒样品中含有较低的生物胺物质,平均含量分别为4.787 mg/L和11.240 mg/L,黄酒中生物胺含量较高,达到了78.304 mg/L。3种饮料酒含量较多的单体生物胺均为腐胺和酪胺,我国葡萄酒中的组胺含量低于国际现有组胺标准的最低限量要求。不同企业生产的啤酒样品和不同原产地的葡萄酒样品中组胺含量存在显著差异,黄酒样品中生物胺含量为18.603～140.010 mg/L,样品间差异很大。Biogentic amines were analyzed in thirty two samples of beer,twenty seven samples of wine and twelve samples of Chinese rice wine from the Chinese market,using HPLC detection after pre-column derivatization with dansyl chloride.The results showed that the content of biogentic amines in Chinese beer and wine samples was in a relatively low level,with the average being 4.787 mg/L and 11.240 mg/L respectively.While the samples of rice wine contained a high level of biogenic amines,reaching 78.304 mg/L.The monomer biogenic amines that had a relatively high level of content in the three alcoholic beverage mentioned above were all putrescine and tyramine.The content of histamine in wine from Chinese market is below the minimum requirements of existing international histamine standard.Significant differences in the content of histamine were found both among the samples of beer from different enterprises and the samples of wine with different origins.The content of biogenic amines varied widely among the samples of the rice wine,which ranged from 18.603 mg/L to 140.010 mg/L.

关 键 词：生物胺 啤酒 葡萄酒 黄酒 饮料酒 

分 类 号：TS262[轻工技术与工程—发酵工程]