西式发酵香肠中生物胺含量的调查分析  

Investigation and Analyse the Content of Biogenic Amines in Western Style Fermented Sausage

作　　者：李榕 孙杰 余恒琳 

机构地区：[1]南京市产品质量监督检验院,江苏南京210019

出　　处：《食品研究与开发》2015年第9期91-94,共4页Food Research and Development

基　　金：国家科技支撑计划(2011BAK21B00)南京青奥会支撑技术集成应用与示范

摘　　要：综述生物胺的种类、危害及在西式发酵香肠中存在的可能,采集了西式发酵香肠的样本,检测了其5种生物胺(尸胺、组胺、酪胺、亚精胺、精胺)及4种微生物(乳酸菌、微球菌、肠细菌、假单胞菌)的含量。经分析得出结论:5种生物胺在西式发酵香肠中普遍存在;肠细菌的数量与生物胺的含量有显著的相关性,未发现其他3种微生物与生物胺含量之间的关系。Summarize the biogenic amines species, toxicity, the presence of these compounds in western style fermented sausage.This paper collecting the western style fermented sausage samples, detecting five species of biogenic amines （Cadaverine,Histamine,Tyramine,Spermidine,Spermine） and four kinds of microbes （Lactobacillus,Micrococcu,Enteric bacteria,Pseudomonadaceae）.Analysis the following conclusions：the five species of biogenic amines are widespread in western style fermented sausage;there were a significant correlation between the auantity of Enteric bacteria and the content of biogenic amines;no relationship was found between the the content of biogenic amines and the other microbes.

关 键 词：西式发酵香肠 生物胺 调查 分析 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]