食品中生物胺及其检测方法研究进展  

Advances in analytical method of biogenic amines in foods

作　　者：罗林[1] 徐振林[1] 沈玉栋[1] 杨金易[1] 王弘[1] 雷红涛[1] 孙远明[1] 

机构地区：[1]华南农业大学食品学院/广东省食品质量安全重点实验室/农业部农产品贮藏保鲜质量安全风险评估重点实验室,广东广州510642

出　　处：《广东农业科学》2013年第22期119-124,共6页Guangdong Agricultural Sciences

基　　金：国家973计划项目(2012CB720803);国家自然科学基金(31271865)

摘　　要：生物胺是一类含氮的低分子有机碱,主要由氨基酸脱羧作用形成,广泛存在于富含氨基酸、蛋白质的肉制品、水产品和发酵制品等。适量的生物胺是维持人体正常生理功能所必需的,摄入过量的生物胺会引起过敏反应,严重时可能危及生命,此外,食品中生物胺含量可作为食品品质的重要指标。因此,加强食品中生物胺的监测对提高食品品质和安全性具有重要意义。对生物胺的种类、来源、作用及危害作了简要介绍,重点对近年来食品中生物胺的检测方法研究进展进行了综述。Biogenic amines （BA）, which are widely presented in varied foods, especially in meat, fishes and fermented products with abundant amino acids, are basic nitrogenous compounds formed mainly by decarboxylation of amino acid. In low concentrations, biogenic amines are essential for physiological functions. However, if these compounds are consumed in high quantities, some life-threatening anaphylactic reaction may occur. What more, the quantity of biogenic amines is also to be considered a marker of food quality.＇ Analysis of BA is of food quality. This article briefly introduced the category, researches on the determination methods for BA in foods. important because of their toxicity and their usage as markers formation, function and toxicity of BA, and reviewed recent

关 键 词：生物胺 检测方法 研究进展 

分 类 号：TS207.7[轻工技术与工程—食品科学]