汤汁辅料对腐乳发酵过程中单胺氧化酶活性及生物胺积累的影响  

Influence of Soup Accessories on Activity of Monoamine Oxidase and Accumulation of Biogenic Amines During Sufu Fermentation

作　　者：赵丹[1,2] 罗俏俏 王欣[2] 王成涛[1,2] ZHAO Dan;LUO Qiaoqiao;WANG Xin;WANG Chengtao(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China;Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China)

机构地区：[1]北京工商大学北京食品营养与人类健康高精尖创新中心,北京100048 [2]北京工商大学北京市食品添加剂工程技术研究中心,北京100048

出　　处：《食品科学技术学报》2022年第2期91-97,共7页Journal of Food Science and Technology

基　　金：“十三五”国家重点研发计划项目(2018YFD0400403);北京市教委科技计划重点项目-北京市自然科学基金联合项目(KZ202010011016);北京市工程技术研究中心平台建设专项(19002020213)。

摘　　要：传统发酵腐乳中的生物胺是威胁消费者健康的潜在风险因素,为开发符合大众健康要求的低盐腐乳并降低腐乳中的生物胺含量,探讨了汤汁辅料对腐乳发酵过程中单胺氧化酶活力及生物胺积累的影响。配制不同食盐浓度、酒精浓度、pH值的腐乳汤汁,分析腐乳发酵过程中单胺氧化酶活力、生物胺含量变化。实验结果显示:当汤汁中的食盐质量分数为3%~7%,酒精体积分数为15%~25%,且pH值为4.5~5.5时,发酵前30 d腐乳中的单胺氧化酶活性下降,发酵中后期(40~80 d)活性回升。生物胺总量及组胺、色胺积累量呈现先升高,45 d后逐渐降低趋势;发酵20~45 d时生物胺积累总量呈现峰值,基本维持在6.5 mg/g以下,以后逐渐降低;发酵80 d结束时,各实验组生物胺积累量均为2.0~4.8 mg/g,组胺和色胺积累量为0.6~1.8 mg/g,3%食盐组生物胺积累量较高。研究结果表明,腐乳发酵过程中单胺氧化酶活性与生物胺积累呈现显著负相关,食盐、酒精及pH值影响腐乳产品的生物胺总量及其种类组成,其中组胺、色胺为腐乳的主要生物胺组分,酪胺含量很低。因此开发低盐化腐乳在降盐的同时,需要配合高酒精、低pH值等综合措施,以提高其食品安全性及风味品质。The biogenic amines of traditional fermented Sufu are a potential safety risk for the health of consumers.In order to develop low-salt Sufu that meets the requirements of public health and reduce the content of biogenic amines in Sufu,the study explored the effects of soup accessories on the activity of monoamine oxidase and biogenic amine accumulation during Sufu fermentation.The Sufu soups with different salt concentration,alcohol concentration and pH value were prepared,and the changes of monoamine oxidase activity and biogenic amine contents in Sufu were analyzed.The results showed that the monoamine oxidase activity decreased in the first 30 d and raised in the fermentation period of 40-80 d when the mass fraction of salt in the soup was 3%-7%,the volume fraction of alcohol was 15%-25%,and the pH value was 4.5-5.5.The total amount of biogenic amine and the accumulation of histamine and tryptamine basically increased and then gradually decreased after 45 d.After 20-45 d of fermentation,the total accumulation of biogenic amines showed a peak value,which basically maintained below 6.5 mg/g,and then gradually decreased.At the end of 80 d fermentation,the accumulation of biogenic amine in each experimental groups were 2.0-4.8 mg/g,and the contents of histamine and tryptophan were 0.6-1.8 mg/g.However,the accumulation of biogenic amines was higher in the group with 3%salt.The results of the study indicated that the activity of monoamine oxidase and the accumulation of biogenic amines were significantly negatively correlated in the Sufu fermentation process,and the total biogenic amines and their composition were affected by salt,alcohol and pH value.Among them,histamine and tryptamine were the main biogenic amines,and the tyramine content was very low.In the development of low-salt Sufu,it might be necessary to consider salt reduction combined with comprehensive measures such as high alcohol concentration and low pH value to improve its food safety and flavor quality.

关 键 词：腐乳 发酵 汤汁辅料 单胺氧化酶 生物胺 代谢调控 

分 类 号：TS201.2[轻工技术与工程—食品科学] TS201.3[轻工技术与工程—食品科学与工程]