不同发酵剂对羊肉发酵香肠中生物胺的影响  

Effects and analysis of different fermentation agents on the content and kind of biogenic amines of fermented mutton sausage

作　　者：王德宝[1] 靳烨[1] 苏日娜[2] 马丹[2] 赵丽华[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010010 [2]内蒙古包头市第四医院,包头014030

出　　处：《食品科技》2014年第12期138-141,共4页Food Science and Technology

基　　金：国家自然科学基金项目(31260378);国家"十二五"科技支撑项目课题(2012BAD13B02)

摘　　要：试验通过采用同种工艺生产3组发酵香肠,第1组为对照组(不添加任何发酵剂),第2组为市售发酵剂组,第3组为植物乳杆菌与肉葡萄球菌混合发酵剂组(3:1)。利用高效液相色谱仪(HPLC)分别测定了3组羊肉发酵香肠在发酵成熟过程中生物胺含量及种类的变化。结果表明:市售发酵剂和混合发酵剂对β-苯乙胺含量的抑制作用较小;在成熟末期时,混合发酵剂组尸胺的含量显著低于(P<0.01)市售发酵剂组,并且仅在成熟结束时检出市售发酵剂组胺含量为3.04 mg/kg,混合发酵剂组组胺未检出;在成熟结束时发酵剂组酪胺含量为22.54 mg/kg,对照组为132.67 mg/kg,市售发酵剂组酪胺含量为25.54 mg/kg,混合发酵剂组酪胺的含量显著(P<0.05)低于其他两组。Three groups fermented sausages were produced by using the same process, which were named control group, commercially available starter group and mixed fermenting agents（3：1） respectively. Changes of content and kinds of biogenic amines were measured by the high performance liquid chromatography. The results showed that： commercially available starter and mixed fermenting agents have small inhibitory effect on β-phenylethylamine content; In the end of fermentation, The content of cadaverine mixed fermenting agent group was significantly（P〈0.01） lower than that of commercially available starter set; however, only in the fermentation stage, the histamine was detected in commercially available starter group and the control group, whose content were 3.04 mg/kg and 27.99 mg/kg respectively; In the same time, the tyramine was detected in the all three groups, their content were respectively 132.67 mg/kg, 25.54 mg/kg and 22.54 mg/kg. In sum, content of mixed fermentation agent group tyramine was signifi cantly（P〈0.05） lower than the other two groups.

关 键 词：发酵剂 羊肉发酵香肠 生物胺 高效液相色谱 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]