国产葡萄酒中生物胺组成与含量分析  

Analysis of Profile of Biogenic Amines in Commercial Wines Made in China

作　　者：李志军[1] 李晓瑜[2] 元晓梅[3] 

机构地区：[1]中国食品发酵工业研究院信息中心,北京100015 [2]国家食品药品监督管理总局食品安全监管三司,北京100053 [3]国家食品质量监督检验中心,北京100015

出　　处：《食品科学技术学报》2016年第2期46-50,共5页Journal of Food Science and Technology

摘　　要：通过对国产葡萄酒产品中生物胺组成和含量的检测分析，了解国产葡萄酒中生物胺含量现状。采用GB／T5009．208--2008方法，对国内市售的250个国产葡萄酒样品中8种生物胺（色胺、苯乙胺、腐胺、尸胺、组胺、酪胺、精胺和亚精胺）含量进行检测。结果显示，国产葡萄酒样品中8种生物胺含量范围分别为色胺0～32．78mg／L，苯乙胺O～48．20rng／L，腐胺0～46．60mg／L。尸胺0～9．38mg／L，组胺0～14．37mg／L，酪胺0～14．60mg／L，精胺0～12．73mg／L，亚精胺0～0．50mg／L；葡萄酒样品中检出率最高和最低的生物胺分别为腐胺和精胺，检出率分别为88．4％和50．0％，组胺检出率为52．8％；98．8％的葡萄酒样品中组胺含量低于10mg／L，98．0％的葡萄酒样品中酪胺含量低于10mg／L。同其他种类葡萄酒相比，干红葡萄酒样品中生物胺含量相对较高，但与欧洲葡萄酒传统酿造国家的同类产品含量水平一致。国产葡萄酒中生物胺含量水平符合食品安全要求，具有较好的饮用安全性。The profile of biogenic amines of different commercial wines made in China was analyzed to show the biogenic amine safety of Chinese wine. Eight biogenic amines （tryptamine, phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermine, and spermidine） were analyzed in 250 wine samples made in China using the method of GB/T 5009. 208--2008. In all the samples, the levels of biogenic amines, for tryptamine, phenytethylamine, putrescine, cadaverine, histamine, tyramine, sper- mine, and spermidine were 0 - 32.78 rag/L, 0 - 48.20 rag/L, 0 - 46.60 rag/L, 0 - 9.38 rag/L, 0 - 14.37 mg/L, 0 - 14.60 mg/L, 0 - 12.73 rag/L, and 0 -0.50 rag/L, respectively. The highest detec- tion rate and the lowest hiogenic amines were putrescine and spermine, respectively 88.4% and 50.0% , histamine positive rate was 52.8%. The amount of histamine and tyramine in most of the samples （98.8% and 98.0% ） was less than 10 mg/L. The content of hiogenic amines in dry red wine samples were relatively higher than that of other wine samples, hut it was still similar with that in wines from Eu- rope traditional wine making countries. It could he concluded that the content of biogenic amines in wines made in China meet the food safety requirements, and they have drinking safety.

关 键 词：生物胺 葡萄酒 食品安全 

分 类 号：TS262.6[轻工技术与工程—发酵工程]