传统自然发酵四川香肠加工贮藏过程中生物胺含量变化  

Changes of biogenic amines during processing and storage of Sichuan-style sausage from traditional natural fermentation

作　　者：孙霞[1] 巩洋[1] 杨勇[1] 曾建华[1] 方秋艳 万重[1] 杨敏[1] 卿丹丹 李跃文[1] 

机构地区：[1]四川农业大学食品学院

出　　处：《食品与发酵工业》2015年第8期215-219,共5页Food and Fermentation Industries

基　　金：四川省科技厅成果转化项目(2013NC0052)

摘　　要：采用高效液相色谱法对传统自然发酵四川香肠加工贮藏过程中生物胺(色胺、苯乙胺、腐胺、尸胺、组胺、酪胺和亚精胺)含量变化进行测定。结果表明:传统自然发酵四川香肠原料肉中只检测出了色胺、苯乙胺和亚精胺,贮藏120天检测出了7种生物胺,除亚精胺外,6种生物胺(色胺、苯乙胺、腐胺、尸胺、组胺和酪胺)的含量在加工过程中均显著增加(P<0.01)。传统自然发酵四川香肠中以酪胺、组胺、尸胺和腐胺为主,含量分别达到153.06、127.90、132.46和92.83 mg/kg,4种生物胺占生物胺总量的89.66%。传统自然发酵四川香肠中生物胺(色胺、苯乙胺、组胺和酪胺)含量均低于20 mg/100 g。生物胺总量在加工贮藏过程中变化显著(P<0.01),总量低于1 000 mg/kg。A method using HPLC to detect the content of biogenic amines including tryptamine,phenylethylamine,putrescine,cadaverine,histamine,tyramine and spermidine in Sichuan-style sausage from traditional natural fermentation during processing and storage was developed. The results showed that only tryptamine,phenylethylamine and spermidine were found in meat raw materials,but 7 kinds of biogenic amines were found after storage for 120 days,Except spermidine,the content of 6 kinds of biogenic amines including tryptamine,phenylethylamine,putrescine,cadaverine,histamine and tyramine were significantly increased during processing（ P 0. 01）. The mainly biogenic amines in traditional natural fermentation Sichuan-style sausage were tyramine,histamine,cadaverine and putrescine with contents of 153. 06,127. 90,132. 46 and 92. 83 mg / kg respectively. These four kinds of biogenic amine accounted for 89. 66% of the total biogenic amines. The contents of biogenic amines including tryptamine,phenylethylamine,histamine and tyramine in traditional natural fermentation Sichuan-style sausage were less than 20 mg /100 g. Amount of biogenic amines changed significantly during processing and storage（ P 0. 01）,wherein the total amount was less than 1 000 mg / kg.

关 键 词：传统自然发酵 四川香肠 生物胺 加工贮藏过程 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]