国产酱类产品中的生物胺  

Biogenic amines in commercial sauce products in China

作　　者：朱天傲 刘春凤[1,2] 王金晶[1,2] 李永仙[1,2] 郑飞云[1,2] 钮成拓[1,2] 李崎 

机构地区：[1]江南大学工业生物技术教育部重点实验室,江苏无锡214122 [2]江南大学生物工程学院,江苏无锡214122

出　　处：《食品与发酵工业》2017年第10期220-227,共8页Food and Fermentation Industries

基　　金：江苏高校优势学科建设工程资助项目(PAPD);国家高新技术研究发展计划(863计划;No.2013AA102106-03);国家自然科学基金(No.31271919;No.31571942;No.31301539;No.31601558;&No.31601445);江苏省自然科学基金(BK20150159);江苏基础研究资助项目(JUSRP51306A;JUSRP51402A&JUDCF13008)

摘　　要：采用高效液相色谱法检测了五大类38种市售酱类产品中8种生物胺的含量,并测定了相关理化指标。所有样品都有生物胺检出,总量范围7.21~45.11mg/100g,其中组胺、β-苯乙胺和酪胺的占比最大。五类酱品的生物胺总量从高到低依次是豆酱、菌菇酱、海鲜酱、肉酱和面酱。对于原料不同的酱品,生物胺含量与理化参数的相关性并不一致,部分参数数值和生物胺含量呈现显著相关。Eight biogenic amines （BAs） in 38commercial sauce products in five categories were evaluated using high performance liquid chromatography （HPLC）. Meanwhile, physico-chemical properties of the samples were meas- ured. BAs was detected in all samples with the range from 7.21 to 45.11 mg/100g. Histamine, β-phenethylamine and tyramine were the majority biogenic amines. Bean sauces contain the highest level of BAs, followed by mushroom sauce, hoisin sauces, meat sauce and flour sauce. The correlations between BAs and physico-chemical properties are not consistent in different sauces, and some showed significant correlation.

关 键 词：酱 生物胺 食品安全 

分 类 号：O657.72[理学—分析化学] TS264.24[理学—化学]