PCR技术联用HPLC方法检测产生物胺酒酒球菌  

Determination of Oenococcus oeni Producing Biogenic Amines by PCR and HPLC Methods

作　　者：朱成龙[1] 李凯[1] 杨芮[1] 吕珍[1] 刘树文[1,2,3] 何玲 

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100 [2]陕西省葡萄与葡萄酒工程技术研究中心,陕西杨凌712100 [3]西北农林科技大学合阳葡萄试验示范站,陕西合阳715300 [4]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《中国食品学报》2015年第2期185-192,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家"十二五"科技支撑计划(2012BAD31B07);中央高校基本科研业务费专项资金资助项目(2109021104);现代农业产业技术体系建设专项资金资助项目(nycytx-30-ch-03)

摘　　要：生物胺是一类低分子质量的含氮化合物,普遍存在于发酵食品中,过量吸收会引起不良反应。利用PCR技术及HPLC检测方法检测40株酒酒球菌产生物胺的能力,结果显示:40株酒酒球菌均能代谢产生组胺、酪胺和腐胺,不具有食品安全性,不能用作葡萄酒苹果酸-乳酸发酵的起始菌株。PCR检测结果和HPLC检测结果一致,两种方法联用可准确检测产生物胺的酒酒球菌。Biogenic amines are small nitrogenous molecules frequently found in fermented food. Excessive intakes of biogenic amines have undesirable physiological effects on human bodies. 40 Oenococcus oeni selected from wine were detected by PCR technique combined with HPLC equipped with UV detection to evaluate the potential risk of producing biogenic amines. The results show that all Oenococcus oeni detected had the potential to produce biogenic amines. Results of the present study suggest that all Oenococcus oeni detected should not used in wine vinification or may have undesirable physiological effect on sensitive individuals.

关 键 词：生物胺 乳酸菌 聚合酶链式反应 高效液相色谱 

分 类 号：O657.72[理学—分析化学] TS207.4[理学—化学]