四川区域自然发酵香肠及人工接种牦牛肉发酵香肠中生物胺含量的研究  

Biogenic Amine Contents of Naturally Fermented Sausage and Starter Culture Fermented Yak Meat Sausage in Sichuan Area

作　　者：李思宁[1] 唐善虎[1] 王柳[1] 赵亮[1] 赵燕英[1] 

机构地区：[1]西南民族大学生命科学与技术学院,四川成都610041

出　　处：《食品科学》2016年第11期197-201,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2015BAD29B02);四川省科技支撑计划项目(16ZC2530)

摘　　要：以四川省10 区域自然发酵香肠及人工接种发酵剂的牦牛肉香肠共21 个样品为研究对象,测定发酵香肠中的生物胺含量.结果发现,21 个发酵香肠样品中均检测到酪胺、亚精胺、精胺、尸胺、腐胺、色胺及组胺,β-苯乙胺均未检出;生物胺总量在57.34～411.12 mg/kg,除采自凉山州西昌的自然发酵牦牛肉香肠和广安的自然发酵猪肉香肠中酪胺含量超过了美国食品及药品管理局（Food and Drug Administration,FDA）规定标准（酪胺含量≤100 mg/kg）,其余均不存在生物胺安全问题.A total of 21 fermented sausage samples, including naturally fermented sausages from 10 different areas of Sichuan province and starter culture fermented yak meat sausages, were investigated for the contents of biogenic amines. The results showed that tyramine, spermidine, spermine, cadaverine, putrescine, tryptamine and histamine were determined in these 21 fermented sausage samples, while β-phenylethylamine was not detected. The total content of biogenic amines in samples was in the range of 57.34–411.12 mg/kg. The contents of tyramine in naturally fermented samples collected from Xichang and Guang'an exceeded the limit(≤ 100 mg/kg) set by the U.S. Food and Drug Administration(FDA), and the total content of biogenic amines in other test samples was within the safety range.

关 键 词：生物胺 发酵香肠 牦牛肉 高效液相色谱法 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]