红曲橙色素降低食品中生物胺含量的机制  

The Mechanism of Reducing Biogenic Amine Content in Foods by Monascus Orange Pigments

作　　者：杨露 刘曾丽 朱效珍 高坤辉 刘雅娜 毛禹清 石磊 陈勉华[1] YANG Lu;LIU Zengi;ZHU Xiaozhen;GAO Kunhui;LIU Yana;MAO Yuqing;SHI Lei;CHEN Mianhua(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]天津市食品研究所,天津301699

出　　处：《食品研究与开发》2024年第11期1-7,共7页Food Research and Development

基　　金：国家自然科学基金面上项目(31571820)。

摘　　要：过量的生物胺影响食品品质,同时危害人体健康。为探索降低食品中生物胺含量的新方法,采用高效液相色谱分析红曲色素提取物对不同食材中生物胺含量的影响。结果显示,添加富含红曲橙色素的提取物或仅添加一种橙色的红斑红曲素均可有效降低不同食材中8种生物胺的含量。金枪鱼、纳豆和红方腐乳中的总生物胺分别降低34.0%、23.1%和42.8%。青方腐乳中的总生物胺降低26.7%,红斑红曲素和红曲玉红素通过胺化反应将酪胺转化为红色的衍生色素L1和L2,分子量分别为473.220 6 Da和501.251 3 Da。添加橙色素不仅降低青方腐乳中的生物胺含量,还具有着色功能。Excessive biogenic amines affect food quality and harm human health.In order to explore a new method to reduce the biogenic amine content in food,the effects of monascus extract on the biogenic amine content in different food ingredients were analyzed by HPLC.The results showed that adding the extract rich in monascus orange pigments or adding only orange rubropunctatin could effectively reduce the content of 8 bio-genic amines in different ingredients.The total biogenic amines in tuna,Natto and red sufu decreased by 34.0%,23.1%and 42.8%,respectively.The total biogenic amines in grey sufu decreased by 26.7%.Rubro-punctatin and monascorubrin convert tyramine into red derived pigments L1 and L2 through amination reac-tion,with molecular weights of 473.2206 Da and 501.2513 Da,respectively.The addition of orange pigment not only reduces the biogenic amine content in grey sufu,but also has coloring function.

关 键 词：红斑红曲素 红曲玉红素 酪胺 高效液相色谱 生物胺 

分 类 号：TS264.4[轻工技术与工程—发酵工程]