湖南腊肉中生物胺含量及品质分析  

Content of biogenic amines from Hunan bacon and its quality analysis

作　　者：胡鹏 周煌辉[1] 陈光静 李安平[3] HU Peng;ZHOU Huang-hui;CHEN Guang-jing;LI An-ping(Hunan Traditional Chinese Medical College,Zhuzhou,Hunan 412012,China;Food and Pharmaceutical Engineering Institute,Guiyang University,Guiyang,Guizhou 550005,China;Central South University of Forestry and Technology,Changsha,Hunan 410004,China)

机构地区：[1]湖南中医药高等专科学校,湖南株洲412012 [2]贵阳学院食品与制药工程学院,贵州贵阳550005 [3]中南林业科技大学,湖南长沙410004

出　　处：《食品与机械》2022年第1期68-72,240,共6页Food and Machinery

基　　金：湖南省教育厅科学技术研究项目(编号:18C1651)。

摘　　要：目的:评价湖南腊肉的综合品质。方法:采用丹磺酰氯衍生,高效液相色谱—紫外检测湖南腊肉制品中8种生物胺的含量,并对水分含量、过氧化值及亚硝酸盐等理化指标进行测定。结果:湖南腊肉制品中尸胺、腐胺、精胺、酪胺是主要的生物胺,生物胺总量在127.22~166.24 mg/kg,组胺含量0.43~10.24 mg/kg,酪胺含量2.11~57.60 mg/kg;样品中的含水量在13%~23%,过氧化值为0.0142~0.0350 g/100 g,亚硝酸盐检出范围为2.15~7.50 mg/kg。结论:湖南腊肉制品生物胺含量均低于欧盟和美国食品和药品管理局的标准,各理化指标均符合国家国标。Objective:This experiment is to judge the comprehensive quality of Hunan bacon.Methods:The contents of 8 biogenic amines in Hunan bacon were determined by HPLC-UV.The contents of moisture content,peroxide value and nitrite were measured.Results:The facts showed the total amount of biogenic amines was 127.22~166.24 mg/kg,which were mainly composed of cadaverine,putrescine,spermine and tyramine.The content of histamine was 0.43~10.24 mg/kg while the content of tyramine was 2.11~57.60 mg/kg.As for the physical and chemical indicators,the moisture content in the sample ranged from 13%~23%,the detection range of peroxide value was 0.0142~0.0350 g/100 g,with the nitrite content ranging from 2.15 to 7.50 mg/kg.Conclusion:The content of biogenic amines in Hunan bacon products is lower than the European Union and US FDA standard.All physical and chemical indexes meet the national standard.

关 键 词：腊肉 生物胺 高效液相色谱 品质分析 食品安全 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]