高盐稀态酱油中生物胺的差异性分析  

Differential analysis on biogenic amines in high-salt dilute soy sauces

作　　者：何一龙 刘晓艳[1,2] 白卫东 钱敏[1,2] 黄汉聪 HE Yilong;LIU Xiaoyan;BAI Weidong;QIAN Min;HUANG Hancong(College of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Academy of Contemporary Agricultural Engineering Innovations,Guangzhou 510225,China;Guangzhou Rufeng Condiments Co.Ltd.,Guangzhou 510300,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]现代农业工程创新研究院,广东广州510225 [3]广州市如丰果子调味食品有限公司,广东广州510300

出　　处：《食品与发酵工业》2022年第4期178-184,共7页Food and Fermentation Industries

基　　金：广州市科技计划项目(201803020012);广东省重点领域研发计划(2020B020225006)。

摘　　要：该文研究华南高盐稀态酱油中生物胺(biogenic amines,BAs)的差异性,旨在为华南地区酱油食用安全性提供一定依据。抽取不同品牌和等级的酱油,利用丹磺酰氯柱前衍生法和国标方法分别检测了其中的BAs、氨基酸态氮,并分析了不同品牌和不同等级的酱油中BAs的组分差异。结果发现,β-苯乙胺、腐胺、尸胺、酪胺、亚精胺和精胺是华南地区生产的高盐稀态酱油中主要的BAs,样品中的总胺大部分在10~500 mg/L,含量超过1000 mg/L的有3个,占10%,说明我国市面上酱油中BAs含量大多数属于安全范围,但安全问题也不容忽视。不同品牌和等级的酱油中BAs组分间有显著性差异,β-苯乙胺、色胺、精胺、亚精胺和酪胺对不同品牌和等级的酱油中BAs的组成具有重要影响。品牌和等级对酱油中BAs的富集具有显著影响。To study the difference of biogenic amines in South China high salt dilute soy sauce,and provide some basis for the edible safety of soy sauce,different brands and grades of soy sauce were selected.The biogenic amines and amino acid nitrogen in soy sauce were determined by dansyl chloride pre column derivatization method and national standard method respectively,and the component differences of biogenic amines in different brands and grades of soy sauce were analyzed.The results showed thatβ-phenylethylamine,putrescine,cadaverine,tyramine,spermidine and spermine were the main biogenic amines in high salt dilute soy sauce in South China.Most of the total amines in the samples were 10-500 mg/L,three samples had the content of total amines larger than 1000 mg/L,accounted for 10%of all samples.This showed that the content of biogenic amines in soy sauce on the market in China was mostly in the safe range,but the safety problem could not be ignored.Brand and grade had significant influence on the enrichment of biogenic amines in soy sauce.

关 键 词：酱油 生物胺 差异性分析 

分 类 号：TS264.21[轻工技术与工程—发酵工程]