咖啡中生物胺的控制简述  

Resume in the Control of Bioamines in Coffee

作　　者：薛笑然 张树竹 孔德婷 刘爽 何飞飞[1] 秦世雯 XUE Xiaoran;ZHANG Shuzhu;KONG Deting;LIU Shuang;HE Feifei;QIN Shiwen(College of Agriculture,Yunnan University,Kunming 650500,China)

机构地区：[1]云南大学资源植物研究院/农学院,昆明650500

出　　处：《热带农业科技》2023年第2期28-32,共5页Tropical Agricultural Science & Technology

基　　金：云南大学专业学位研究生实践创新项目(2021Y251);云南大学研究生科研创新项目(2021Y429)。

摘　　要：随着越来越多的人饮用咖啡,其化学成分及其生理功能特性也备受关注。咖啡生产过程中伴随着生物胺的变化,可能对人体健康产生一定的影响。文章综述生物胺的分类、毒理作用、限量标准和检测方法,介绍咖啡中生物胺的含量和种类,并提及生物胺防治手段及其效果,为咖啡工艺的优化和咖啡品质的提高提供参考。As more and more people drink coffee,the chemical composition and physiological properties of coffee are also concerned.The changes of biogenic amines during coffee production may affect human health.In this paper,the classification,toxicity,limit standard and detection methods of biogenic amines were reviewed.The contents and types of biogenic amines in coffee were introduced,and the control measures and effects of biogenic amines were proposed which could provide reference for the optimization of coffee process and the improvement of coffee quality.

关 键 词：咖啡 生物胺 生物防控 

分 类 号：S571.2[农业科学—作物学] TS273[轻工技术与工程—农产品加工及贮藏工程]