发酵豆制品中生物胺与氨基甲酸乙酯的污染与控制  

Contamination and Control Strategies of Biogenic Amines and Ethyl Carbamatein Fermented Soy Products

作　　者：周凯 黄开胤 张笑 李思豪 邱昌扬 徐振林[2] Zhou Kai;Huang Kaiyi;Zhang Xiao;Li Sihao;Qiu Changyang;Xu Zhenlin(Institute of Jiangxi Oil-tea Camellia/College of Pharmacy and Life Science,Jiujiang University,Jiujiang 332005,Jiangxi;College of Food Science,South China Agricultural University,Guangzhou 510641;Shenzhen Totaltest Co.,Ltd.,Shenzhen 518102,Guangdong)

机构地区：[1]九江学院江西油茶研究中心/药学与生命科学学院,江西九江332005 [2]华南农业大学食品学院,广州510641 [3]深圳市通量检测科技有限公司,广东深圳518102

出　　处：《中国食品学报》2024年第4期456-468,共13页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金地区科学基金项目(32060578);江西省自然科学基金青年基金项目(20224BAB215048)。

摘　　要：以蛋白质丰富的豆类或豆粕等为主要原料,经发酵制得的发酵豆制品,具有独特的风味和丰富的营养价值。然而,传统发酵豆制品的原料和加工过程中存在的安全隐患也备受关注。研究表明,发酵豆制品中普遍存在胺(氨)类代谢物,尤其是生物胺与氨基甲酸乙酯污染且含量较高。目前,通过筛选原料及发酵剂,优化发酵工艺,添加抑制剂及采用生化方法降解,是控制生物胺与氨基甲酸乙酯污染的主要途径。本文综述近年来不同发酵豆制品中生物胺与氨基甲酸乙酯的污染情况,阐明其形成规律与机制,重点分析发酵豆制品中氨基甲酸乙酯与生物胺控制策略及其对品质和风味的影响。由于大部分发酵豆制品采用半敞开式发酵,因此工艺优化与添加抑制剂是减少有害氨(胺)积累的低成本且可操作性的方法。The fermented soy products which fermented with the protein-rich soy or soy meal,have unique flavors and good nutritional value.However,contaminations in the raw materials or formed during fermentation lead to high food safety risk.Recent studies showed that harmful amine(ammonia)metabolites,especially biogenic amines and ethyl carbamate,are widespread contaminated with high level in fermented soy products.At present,the main methods to reducing biogenic amines and ethyl carbamate include raw materials and starter cultures screening,fermentation process optimization,inhibitors addition during fermentation,and the usage of biochemical degradation.In this review,the contaminations of biogenic amines and ethyl carbamate in different fermented soy products were compared,the formation regulation and mechanism were discussed,and control strategies were analyzed with their effects on the quality and flavor of fermented soybean products.Since most of products are fermented in the semi-open environment,the process optimization and the usage of inhibitors are the alternative ways to reduce biogenic amines and ethyl carbamate,due to the advantages of low-cost,effectiveness and easy to operation.

关 键 词：发酵豆制品 氨基甲酸乙酯 生物胺 工艺 抑制剂 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]