发酵食品中生物胺前处理和检测方法的研究进展  

Research Progress on Pretreatment and Detection of Biogenic Amines in Fermented Food

作　　者：徐丹意 高何刚[1] 何婷婷[1] Xu Danyi;Gao Hegang;He Tingting(Shaoxing Center for Disease Control and Prevention,Shaoxing 312000,China)

机构地区：[1]绍兴市疾病预防控制中心,浙江绍兴312000

出　　处：《广东化工》2024年第10期81-82,39,共3页Guangdong Chemical Industry

基　　金：卫生健康科学基金项目:浙江省科技项目(2021KY1162)。

摘　　要：生物胺(BA)广泛存在于发酵食品中,过量摄入生物胺会危害人体健康。本文主要综述了近年来新型的几种前处理技术:分散液液微萃取、中空纤维液相微萃取、基质固相分散萃取、分子印记法、QuEChERS法、电膜萃取、超声波辅助提取法以及发酵食品中生物胺的主要检测方法的研究进展,包括超高效液相色谱-质谱法、高效液相色谱法、薄层色谱法。Biogenic amines(BA)widely exists in fermented food,and excessive intake of Biogenic amine will harm human health.In this paper,several new pre-treatment technologies in recent years were reviewed,including dispersive liquid-liquid microextraction,hollow-fiber liquid-phase microextraction,matrix solid-phase dispersion extraction,molecular imprinting,QuEChERS,electromembrane extraction,ultrasonic assisted extraction,and the main detection methods of Biogenic amine in fermented food,including ultra performance liquid chromatography-mass spectrometry,High performance liquid chromatography,Thin layer chromatography.

关 键 词：发酵食品 生物胺 前处理 检测方法 研究进展 

分 类 号：TQ[化学工程]