高盐稀态酱油生产过程中的生物胺变化规律  

Analysis on the change rule of biogenic amines during the process of high-salt diluted soy sauce

作　　者：于金芝[1] 徐峰[2] 徐莹[1] 

机构地区：[1]中国海洋大学食品科学与工程学院 [2]大连市疾病预防控制中心,辽宁大连116021

出　　处：《食品与发酵工业》2016年第10期44-49,共6页Food and Fermentation Industries

基　　金：十二五国家科技支撑计划项目(2015BAD17B02-1);国家自然科学基金(U1406402-5)

摘　　要：采用丹磺酰氯柱前衍生高效液相色谱法测定4种市售高盐稀态酱油中色胺、苯乙胺、腐胺、尸胺、组胺、酪胺、亚精胺、精胺8种生物胺的含量,并监测了其中一种酱油生产过程中生物胺含量和生物胺产生相关指标的动态变化。结果显示,市售酱油总生物胺含量差别较大,范围为102.87-760.28 mg/kg,但均以酪胺、组胺和苯乙胺为主。酱油发酵过程中,大部分生物胺表现出相似的变化趋势,即发酵前期快速升高,在50-60 d左右达到峰值,再逐渐降低,酪胺和组胺是酱油发酵过程中的主要生物胺,最高含量分别达到2 417.36 mg/kg和815.89mg/kg。氨基酸态氮前期变化趋势与总生物胺含量变化基本一致,之后趋于稳定;p H值降低有利于生物胺的形成,最低时生物胺含量达到峰值。结果表明,在市售酱油和不同发酵时期酱油中生物胺的含量情况不容乐观,需加以研究与关注。Eight biogenic amines including tryptamine,phenylethylamine,putrescine,cadaverine,histamine,tyramine,spermidine and spermine in commercial high-salt diluted soy sauce were determined by the high performance liquid chromatography using pre-column derivatization with dansylchloride. The changes of biogenic amine content and the related indexes in the fermentation process of one soy sauce were also studied. The results showed that the total content of eight biogenic amines in commercial soy sauce was ranged from 102. 87-760. 28 mg / kg. Tyramine,histamine and phenylethylamine were regarded as the main biogenic amines in the soy sauce. Most of the biogenic amines exhibited similar tendency of increase first and then decrease in the fermentation process of soy sauce with maximum values observed between fifty and sixty days. Histamine and tyramine were regarded as the main biogenic amines in the fermentation process of soy sauce,with highest contents of 815. 89 mg / kg and 2 417. 36 mg / kg,respectively.The content of amino acid nitrogen showed similar tendency with the total biogenic amines in early period of fermentation. The descending of p H was beneficial to the formation of biogenic amines,which peaked when p H reached its lowest value. The results suggested that the situation of biogenic amines in commercial soy sauce and the fermentation process was not optimistic,and needed more studies and attention.

关 键 词：生物胺 酱油 高效液相色谱法 动态变化 

分 类 号：TS264.21[轻工技术与工程—发酵工程]