我国市售不同类型及品牌腐乳中生物胺含量的分析与比较  

Analysis and comparison of biogenic amine content in different types and brands of sufu sold in China

作　　者：刘宗科 邹鹏 李浩浩 严平生 LIU Zongke;ZOU Peng;LI Haohao;YAN Pingsheng(Meixian Food Safety Inspection Center,Shaanxi Inspection Center for Fruit and Vegetable Agro-Products and Processed Products,Baoji 722300,China)

机构地区：[1]陕西省果蔬及加工产品质量检验检测中心眉县食品安全检测检验中心,陕西宝鸡722300

出　　处：《中国酿造》2022年第5期113-117,共5页China Brewing

基　　金：陕西省科技厅科技创新能力支撑计划项目(S2022-ZC-PT-0004)。

摘　　要：为了揭示我国商业腐乳中生物胺存在形式和水平,采用丹磺酰氯柱前衍生结合高效液相色谱法(HPLC)对我国市售的20个品牌白方腐乳和20个品牌红方腐乳中的生物胺含量进行了分析。结果表明,我国市售的腐乳中存在的主要生物胺为酪胺、组胺、腐胺、色胺、β-苯乙胺和尸胺,其平均含量分别为73.7 mg/kg、43.7 mg/kg、38.5 mg/kg、27.7 mg/kg、5.4 mg/kg和5.4 mg/kg;每种生物胺在白方腐乳中的含量均显著高于红方腐乳(P<0.05),前者的酪胺、组胺、腐胺、色胺、β-苯乙胺和尸胺的平均含量分别为后者的1.6、1.9、3.4、3.3、2.3和3.0倍;且每种生物胺的水平在同一类型不同品牌腐乳之间均呈现高度差异化。In order to reveal the existing forms and levels of biogenic amines in commercial sufu in China,the biogenic amine contents in 20 commercial brands of white sufu and red sufu sold in China were analyzed by dansulfonyl chloride pre-column derivations combined with HPLC.The results showed that the main biogenic amines in sufu were tyramine,histamine,putrescine,tryptamine,β-phenethylamine and cadaverine,with average contents of 73.7 mg/kg,43.7 mg/kg,38.5 mg/kg,27.7 mg/kg,5.4 mg/kg and 5.4 mg/kg,respectively.The content of each biogenic amine in white sufu was significantly higher than that in red sufu(P<0.05).The average contents of tyramine,histamine,putrescine,tryptamine,β-phenethylamine and cadaverine in white sufu were 1.6,1.9,3.4,3.3,2.3 and 3.0 times that of in red sufu,respectively.In addition,the level of each biogenic amine in the same type of different brands of sufu showed high differences.

关 键 词：腐乳 类型 品牌 生物胺 组胺 酪胺 

分 类 号：TS264.2[轻工技术与工程—发酵工程]