原料乳热处理对牦牛乳硬质干酪中生物胺含量的影响  

Influence of Heat Treatment of Raw Milk on Biogenic Amines in Yak Milk Hard Cheese

作　　者：袁润泽 梁琪[1,2] 宋雪梅 YUAN Runze;LIANG Qi;SONG Xuemei(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou Gansu 730070,China;Functional Dairy Product Engineering Laboratory of Gansu Province,Lanzhou Gansu 730070,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]甘肃省功能乳品工程实验室,甘肃兰州730070

出　　处：《食品与发酵科技》2022年第5期1-7,共7页Food and Fermentation Science & Technology

基　　金：国家地区自然科学基金项目(31860449)。

摘　　要：硬质干酪成熟过程中易产生生物胺,而原料乳热处理会影响硬质干酪中生物胺形成。因此,本文探究不同牦牛乳热处理(63℃、30min和72℃、30s)对硬质干酪中生物胺含量的影响。实验表明,牦牛乳硬质干酪中生物胺主要是酪胺,其次是组胺、2-苯乙胺、尸胺、腐胺和色胺。在90d成熟过程中,72℃、30s处理的干酪样品中未检测出色胺,其余生物胺含量均呈现增长趋势。成熟90d时,经过热处理的两组硬质干酪中,腐胺、尸胺、组胺、酪胺和生物胺总含量显著低于未经过热处理组的干酪(P<0.05)。63℃、30min和72℃、30s的两组硬质干酪在90d时生物胺总量均未超过400mg/kg。经过热处理的两组干酪,90d生物胺总量差异不显著(P>0.05)。Biogenic amines are easy to be produced during hard cheese ripening,and the formation of biogenic amines is affected by heat treatment of raw milk.Therefore,this paper explores the effects of different yak milk heat treatments(63℃,30 min and 72℃,30 s)on the content of biogenic amines in hard cheese.The experiment showed that the main bioamines in yak milk hard cheese is tyramine,followed by histamine,2-phenylethylamine,cadaverine,putrescine and tryptamine.During the 90 days ripening process,tryptamine was not detected in the cheese samples treated at 72℃for 30 s,while the contents of other biogenic amines showed an increasing trend.After 90 days of ripening,the total contents of putrescine,cadaverine,histamine,tyramine and biogenic amines in the two groups after heat treatment were significantly lower than those in the non-heated group(P<0.05).The total bioamines of the two groups at 63℃,30 min and 72℃,30 s did not exceed 400 mg/kg at 90 days.There was no significant difference amount of biogenic amines between the two groups with heat treatment at 90d(P>0.05).

关 键 词：牦牛乳 热处理 硬质干酪 生物胺 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]