抑制发酵食品组胺含量的研究  

Research on Inhibiting Histamine Content in Fermented Food

作　　者：陈岩 CHEN Yan(Dalian Institute of Product Quality Inspection and Testing Co.,Ltd.,Dalian 116000,China)

机构地区：[1]大连产品质量检验检测研究院有限公司,辽宁大连116000

出　　处：《现代食品》2021年第24期121-123,共3页Modern Food

摘　　要：食物中的组胺越来越受到人们的关注,食用过量的组胺对人体危害极大。在发酵食品生产过程中,由于形成了适合产组胺菌株生存的环境,因此,发酵食品成品中的组胺含量更应受到严格控制。本文主要是综述了近年来发酵食品抑制组胺含量的几个方面,以期为今后提高发酵食品的安全性提供参考。Histamine in food is getting more and more attention.Excessive consumption of histamine is extremely harmful to the human body.In the production process of fermented food,since an environment suitable foe the survival of histamine-producing strains is formed,the histamine content in the fermented food products should be strictly controlled.This article mainly reviews several aspects of fermented food inhibiting histamine content in recent years,hoping to provide a reference for improving the safety of fermented food in the future.

关 键 词：发酵食品 组胺 控制方法 安全 

分 类 号：TS207.7[轻工技术与工程—食品科学]