豆豉、腐乳蛋白质降解物限量标准研究  

Limit Standards for Protein Decomposition Products in Sufu and Douchi

作　　者：杨娟[1] 丁晓雯[1] 秦樱瑞[1] 曾艺涛[1] 

机构地区：[1]西南大学食品科学学院,重庆市农产品加工重点实验室,重庆400716

出　　处：《食品科学》2016年第6期210-215,共6页Food Science

摘　　要：目的:测定豆豉、腐乳中包括挥发性盐基氮(total volatile basic nitrogen,TVB-N)值、三甲胺、硫化氢、生物胺在内的蛋白质分解产物含量,确定豆豉、腐乳中蛋白质的腐败程度,为生产更安全的豆豉、腐乳等发酵豆制品提供依据。方法:参考GB/T 5009.44—2003《肉与肉制品卫生标准的分析方法》、GB/T 5009.179—2003《火腿中三甲胺氮的测定》、GB/T 16489—1996《水质:硫化物的测定:亚甲基蓝分光光度法》及其他文献分别对样品中TVB-N值、三甲胺及硫化氢等进行测定。结果:豆豉中TVB-N值、总生物胺、腐胺、三甲胺及硫化氢的含量分别为8.20~372.72 mg/100 g、15.67~2 057.56 mg/kg、ND^276.03 mg/kg、0.26~10.43 mg/100 g及1.22~27.27 mg/kg;腐乳中的含量分别为95.33~652.94 mg/100 g、11.38~2 406.95 mg/kg、11.38~1 147.32 mg/kg、0.42~4.31 mg/100 g及0.27~3.72 mg/kg。结论:腐乳、豆豉中TVB-N、三甲胺、硫化氢、生物胺等腐败变质物质大量生成,影响此类食品的可食用性。可初步将TVB-N值、腐胺、总生物胺及三甲胺含量作为腐乳的腐败变质标志物;TVB-N值、总生物胺及三甲胺含量作为豆豉的腐败变质标志物,结合生产环节确定此类物质的限定值。Objective： To determine the values of total volatile basic nitrogen（TVB-N）, trimethylamine, hydrogen sulfide and biogenic amines derived from the decomposition of proteins in sufu and Douchi and consequently ensure the safety of fermented soybean products. Methods： The above parameters were measured according to the Chinese national standards（GB/T 5009.44—2003, GB/T 5009.179—2003, and GB/T 16489—1996） and previously published methods, respectively. Results： The values of TVB-N, total biogenic amine, putrescine, trimethylamine, and hydrogen sulfide of Douchi were 8.20– 372.72 mg/100 g, 15.67–2 057.56 mg/kg, ND–276.03 mg/kg, 0.26–10.43 mg/100 g and 1.22–27.27 mg/kg, respectively, while those of sufu were 95.33–652.94 mg/100 g, 11.38–2 406.95 mg/kg, 11.38–1 147.32 mg/kg, 0.42–4.31 mg/100 g and 0.27–3.72 mg/kg, respectively. Conclusions： Sufu and Douchi are rich in TVB-N, TMA, H2 S and BAs, which adversely affect the eating quality of products. TVB-N, putrescine, total biogenic amines and trimethylamine are preliminarily considered as indicators of sufu spoilage whereas spoilage indicators for Douchi are TVB-N, total biogenic amines and trimethylaminecan. The limit standards for these indicators could be determined by taking the production process into account.

关 键 词：豆豉 腐乳 蛋白质降解产物 挥发性盐基氮 三甲胺 硫化氢 总生物胺 腐胺 

分 类 号：R994.4[医药卫生—毒理学]