发酵食品中生物胺检测技术研究进展  

Research progress in detection technology of biogenic amines in fermented foods

作　　者：张殿伟 张玉华 马元辰 王胜男 廖永红[1] 王凤寰[1] 刘慧琳[2] ZHANG Dian-Wei;ZHANG Yu-Hua;MA Yuan-Chen;WANG Sheng-Nan;LIAO Yong-Hong;WANG Feng-Huan;LIU Hui-Lin(School of Light Industry,Beijing Technology and Business University,Beijing 100048,China;School of Food and Health,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京工商大学轻工科学技术学院,北京100048 [2]北京工商大学食品与健康学院,北京100048

出　　处：《食品安全质量检测学报》2023年第20期140-151,共12页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(32272413)。

摘　　要：生物胺作为一类具有生物活性的小分子含氮化合物,是发酵食品中常见的代谢物之一,过量摄入会引起呼吸困难、心悸等不良反应,而在食品发酵过程中,由于原料中蛋白质含量高,且发酵微生物能够产生蛋白酶和氨基酸脱羧酶等因素,导致生物胺的产生和积累。同时生物胺与食品腐败密切相关,其含量可作为衡量食品质量和新鲜度的指标,因此,发酵食品中生物胺的定性和定量检测技术非常重要。本文综述了国内外目前针对发酵食品中生物胺的检测技术,分析其优缺点,并探讨了生物胺检测技术的发展趋势,为发酵食品中生物胺的检测提供技术基础和方法依据。Biogenic amines,as a class of biologically active low-molecule nitrogenous compounds,are one of the common metabolites in fermented foods.Excessive intake can cause adverse reactions such as respiratory difficulties and palpitations.In the process of food fermentation,biogenic amines are produced and accumulated due to the high protein content in the raw materials and the ability of fermentation microorganisms to produce proteins and amino acid decarboxylase and other factors.Meanwhile,biogenic amines are closely related to food spoilage,and their content can be used as an indicator of food quality and freshness.Therefore,the qualitative and quantitative detection technology of biogenic amines in fermented foods are very important.This paper reviewed the current detection techniques for biogenic amines in fermented foods at domestic and abroad,analyzed their advantages and disadvantages,and discussed the development trend of biogenic amines detection technology,which provides technical basis and method basis for the detection of biogenic amines in fermented foods.

关 键 词：发酵食品 生物胺 检测技术 色谱 传感器 

分 类 号：TS207.3[轻工技术与工程—食品科学]