发酵食品中酪胺的形成机制及其控制研究进展  

Research Progress on the Formation Mechanism and Control of Tyramine in Fermented Foods

作　　者：张月 裴慧洁 何维 杨腊梅 马怡煊 李金海 杨勇[1] ZHANG Yue;PEI Huijie;HE Wei;YANG Lamei;MA Yixuan;LI Jinhai;YANG Yong(College of Food Science,Sichuan Agricultural University,Ya’an 625000,China)

机构地区：[1]四川农业大学食品学院,四川雅安625000

出　　处：《食品科学》2024年第15期263-271,共9页Food Science

基　　金：国家自然科学基金面上项目(32272435)。

摘　　要：发酵食品中含有丰富的蛋白质及游离氨基酸,会在含氨基酸脱羧酶的微生物作用下脱羧产生生物胺,过量食用后会对人体的健康造成威胁。酪胺在发酵食品中含量高、毒性大,因此研究安全有效的酪胺控制方法对提高发酵食品的安全性具有现实意义。本文阐述了发酵食品中酪胺的生理功能、危害及限量标准,重点介绍了酪胺的形成机制以及控制方法,以期为进一步提高发酵食品的食用安全性提供理论参考。Fermented foods are rich in protein and free amino acids,which are decarboxylated by microbial amino acid decarboxylase to produce biogenic amines.Excessive ingestion of biogenic amines poses a threat to human health.Tyramine,a biogenic amine having high toxicity,is present in fermented foods in large quantities,so developing safe and effective methods to control tyramine is of practical significance for improving the safety of fermented foods.In this article,the physiological functions,harms and limit standard of tyramine in fermented foods are described with an emphasis on the formation mechanism and control methods of tyramine,so as to provide theoretical references for further improving the safety of fermented foods.

关 键 词：生物胺 发酵食品 酪胺 形成机制 控制方法 

分 类 号：TS201.3[轻工技术与工程—食品科学]