发酵豆制品中生物胺的产生及控制研究进展  

Production and Control of Biogenic Amines in Fermented Soybean Products

作　　者：刘旭 王军 课净璇 马艳莉[1,2] 席晓丽 王印壮 谷晓东 LIU Xu;WANG Jun;KE Jing-xuan;MA Yan-li;XI Xiao-li;WANG Yin-zhuang;GU Xiao-dong(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,Hebei,China;Zhang Zhongjing School of Chinese Medicine,Nanyang Institute of Technology,Nanyang 473004,Henan,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]南阳理工学院张仲景国医国药学院,河南南阳473004

出　　处：《食品研究与开发》2023年第5期209-216,共8页Food Research and Development

基　　金：国家自然科学基金(31601462);河南省高等学校重点科研项目(21A550010)。

摘　　要：发酵豆制品主要包括腐乳、豆豉、酱油和豆酱等,豆制品在发酵过程中容易在微生物的作用下产生多种潜在有毒代谢物,其中生物胺(biogenic amines,BAs)是影响发酵豆制品质量安全的重要风险因子之一。过量食用含BAs的食物会引起中毒,但目前国内没有发酵豆制品统一的BAs限量标准。该文对发酵豆制品中BAs的产生机理、影响因素以及控制方法进行综述,旨在通过优化发酵豆制品的生产工艺控制BAs的形成,提高发酵豆制品的质量,推动我国发酵豆制品健康和稳定发展。The fermented soybean products mainly include fermented bean curd,Douchi,soy sauce,soybean paste and so on. It is easy to produce potentially toxic metabolites in the fermentation process of soybean products under the action of microorganisms,among which the biogenic amines(BAs)are key risk factors affecting the quality and safety of fermented soybean products. Excessive consumption of food containing BAs may cause poisoning. However,there is no uniform limit standard of BAs for fermented soybean products in China. The producing mechanism,influencing factors,and control methods of BAs in fermented soybean products were reviewed in this paper. The purpose of this paper was to control the formation of BAs by optimizing the production technology of fermented soybean products,thereby improving the quality of fermented soybean products and promoting the healthy and stable development of fermented soybean products in China.

关 键 词：发酵豆制品 生物胺 检测 控制 发酵菌株 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]