生物胺对食品质量和安全的影响  

Effects of Biogenic Amines on Food Quality and Safety

作　　者：李伟 杨敏 LI Wei;YANG Min(The Qiannan Buyei and Miao Autonomous Prefecture Lab,Qiannan 558000,China)

机构地区：[1]黔南布依族苗族自治州检验检测院,贵州黔南558000

出　　处：《食品安全导刊》2023年第11期32-35,共4页China Food Safety Magazine

摘　　要：生物胺是一类由微生物发酵产生的有机化合物,在许多食品中普遍存在,如鱼类、奶酪、腌制食品等。尽管生物胺在食品加工过程中具有一定的功能和特点,如调味品的形成和食品保鲜效果,但高水平的生物胺含量可能对人体健康产生负面影响。生物胺摄入过多可能导致头痛、呕吐、过敏反应,甚至中毒。因此,控制食品中生物胺的含量对于确保食品质量和安全至关重要。本文分析了生物胺的类型和形成机制、生物胺对食品质量以及食品安全的影响,并提出了防控生物胺的方法,从而使食品安全得到有效的保障,维护食品质量和保障消费者健康。Biogenic amines are a class of organic compounds produced by microbial fermentation that are ubiquitous in many foods,such as fish,cheese,preserved foods,etc.Although they have certain functions and characteristics in food processing,such as the formation of condiments and food preservation effects,high levels of biogenic amine content may have negative effects on human health.Excessive intake of biogenic amines can lead to headaches,vomiting,allergic reactions and even poisoning.Therefore,this paper analyzes the types and formation mechanism of biogenic amines,the impact of biogenic amines on food quality and food safety,and puts forward the methods of prevention and control of biogenic amines,so as to effectively guarantee food safety,maintain food quality and protect consumer health.

关 键 词：生物胺 食品产品 食品质量 

分 类 号：TS207.3[轻工技术与工程—食品科学] TS201.6[轻工技术与工程—食品科学与工程]