我国传统干酪中生物胺含量检测分析  

Determination and analysis of biogenic amines in Chinese traditional cheese

作　　者：刘蕾 牛天娇 陈历水 夏晗 常圆圆 王冶 

机构地区：[1]中粮营养健康研究院有限公司品牌食品研发中心老年营养食品研究北京市工程实验室营养健康与食品安全北京市重点实验室,北京102209 [2]蒙牛高科乳制品(北京)有限责任公司,北京101107

出　　处：《中国酿造》2018年第2期164-168,共5页China Brewing

基　　金：北京市科技计划(Z161100000616010);"十三五"国家重点研发计划(2017YFD0400503)

摘　　要：通过反相高效液相色谱法对来自内蒙古、新疆、西藏、云南、北京市场共17种中国传统干酪样品生物胺含量进行了分析。结果表明,反相高效液相色谱法能准确地测定干酪中生物胺含量;在全部干酪样品中,8种生物胺含量大小不一,生物胺总量在1.30~41.27 mg/kg范围内,均低于国家标准规定要求,其中有14个样品的生物胺总量低于10 mg/kg,第10号干酪生物胺含量为41.27 mg/kg,为所有样品中含量最高,其次为第1号样品和第9号样品,分别为18.48 mg/kg和10.35 mg/kg。相关性分析结果显示,色胺与苯乙胺,腐胺与尸胺、酪胺、亚精胺,组胺与精胺,酪胺与精胺之间在0.01水平上具有显著相关性。The contents of biogenic amines in 17 Chinese traditional cheese samples which were collected i^om 5 different regions including Inner Mongolia, Xinjiang, Tibet, Yunnan and Beijing were analyzed using reverse-phase high performance liquid chromatography （RP-HPLC）. The results showed that RP-HPLC method could accurately determine the contents of biogenic amines in cheese. In all cheese samples, the contents of 8 kinds of biogenic amines varied in size and the total contents were in the range of 1.30-41.27 mg/kg, which was lower than the national standard requirements. The total contents of biogenic amines in 14 samples were less than 10 mg/kg. The content of biogenic amine in sample No.10 was 41.27 mg/kg, which was the highest in all samples, followed by sample No.1 and sample No.9, which were 18.46 mg/kg and 10.35 mg/kg, respectively. The results of correlation analysis showed that there was a significant correlation at 0.01 level between tryptamine and phenethylamine, putrescine and cadaver- ine, tyramine, spermidine, as well as histamine and spermine, tyramine and spermine.

关 键 词：反相高效液相色谱 干酪 生物胺 检测分析 

分 类 号：Q657.7[生物学—生物物理学]