冷藏乳制作的牦牛乳硬质干酪成熟过程中生物胺含量的变化  

Changes of biogenic amine concentrations in hard cheese made from refrigerated yak's milk during ripening

作　　者：宋雪梅[1,2] 邱婷 刘钰莹 张炎 张卫兵[1,2] SONG Xue-mei;QIU Ting;LIU Yu-ying;ZYANG Yan;ZHANG Wei-bing(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：《食品与机械》2023年第5期109-114,共6页Food and Machinery

基　　金：国家地区自然科学基金项目(编号:31860449)。

摘　　要：目的:揭示冷藏原料乳制作的干酪成熟过程中生物胺含量变化规律,评价其质量安全性。方法:以冷藏24,48,72 h牦牛乳制作的硬质干酪为研究对象,利用高效液相色谱法对干酪成熟过程中生物胺含量进行测定。结果:在0~6个月成熟过程中,不同冷藏牦牛乳制作的硬质干酪中生物胺含量呈升高趋势。牦牛乳冷藏时间从24 h延长到72 h时,其干酪中总生物胺、2-苯乙胺、尸胺、酪胺和腐胺含量也依次增大。成熟4个月后,冷藏72 h牦牛乳制作的硬质干酪中各生物胺含量明显高于其余两组干酪。成熟6个月时,冷藏72 h原料乳制作的牦牛乳硬质干酪中生物胺总量和酪胺含量分别为(212.94±8.03),(81.04±3.92) mg/kg。结论:随着原料乳冷藏时间和干酪成熟时间的延长,干酪中生物胺含量增多,但是原料乳冷藏时间低于72 h时,其干酪中生物胺含量低于学者建议含量。Objective:The research aimed to reveal the changes of biogenic amines in cheese made from different refrigerated milk during ripening and evaluate its quality safety.Methods:The hard cheese made from yak milk refrigerated for 24,48 and 72 hours was taken as the research object,and the biogenic amines in cheese during ripening were determined by high performance liquid chromatography.Results:During the ripening period from 0 to 6 months,the content of biogenic amine in hard cheese made from different refrigerated yak milk showed an increasing trend.When the cold storage time of yak milk was extended from 24 h to 72 h,total biogenic amines,2-phenylethylamine,cadaverine,tyramine and putrescine in cheese also increased in turn.The biogenic amines in the cheese made from raw milk refrigerated for 72 hours after ripening for 4 months were significantly higher than those in the other two groups of cheese.The contents of total biogenic amines and tyramine yak milk hard cheese matured for 6 months were(212.94±8.03)mg/kg and(81.04±3.92)mg/kg respectively.Conclusion:With the prolongation of the cold storage time of raw milk and the ripening time of cheese,the biogenic amine content in cheese increased.However,when the cold storage time of raw milk was less than 72 h,the biogenic amine content in its cheese was lower than the content recommended by scholars.

关 键 词：牦牛乳 冷藏 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]