几种发酵食品生物胺含量检测与食用安全性分析  

Detection and Safety Analysis of Biogenic Amines in Several Fermented Foods

作　　者：曾新安[1] 闫冰 李筱晴 汪浪红 韩忠 李坚 ZENG Xin'an;YAN Bing;LI Xiaoqing;WANG Langhong;HAN Zhong;LI Jian(School of Food Science and Engineering,South China University of Technology,Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing,Guangzhou 510640,China)

机构地区：[1]华南理工大学食品科学与工程学院,广东省食品智能制造重点实验室,广东广州510640

出　　处：《现代食品科技》2024年第7期236-243,共8页Modern Food Science and Technology

基　　金：广东省科技创新战略专项资金项目(2022B1212010015)。

摘　　要：生物胺是一类人体所需、具有生物活性的小分子含氮化合物,过量摄入可造成人体出现不良反应。该研究利用高效液相色谱法对食用酱,泡菜、奶酪和腐乳等四类发酵食品进行生物胺含量检测与分析。结果表明食用酱中主要存在的生物胺种类为苯乙胺、腐胺、组胺和酪胺,生物胺总含量范围在331.40~624.42 mg/kg之间;某些腐乳产品中生物胺含量较高,总含量可达2355.32和1091.05 mg/kg。相比于食用酱和腐乳,泡菜和奶酪中检测出的生物胺含量较低,其中泡菜中生物胺含量最高的为酸豆角,总生物胺为126.65 mg/kg,最低的为泡藕节,总生物胺含量为22.32 mg/kg。另外,本研究还基于发酵食品食用特性、组胺和酪胺生物学毒理学性质,结合食用场景和危害风险评估分析食用酱和腐乳而引起的生物胺食用安全性,结果表明摄食这几种食品生物胺毒性危害风险较低,食用安全性高。该文为消费者深入了解我国传统发酵食品的食用安全性提供了重要依据。Biogenic amines are small molecules with many biological activities.These substances may cause adverse reactions in the human body by excessive ingestion.This study detected biogenic amines in fermented foods including edible paste,sauerkraut,cheese,and sufu using high-performance liquid chromatography(HPLC)and assessed their potential toxicity.Phenethylamine,humutine,histamine,and tyramine were the main bioamines in edible paste,and the total contents of biogenic amines ranged from 331.40~624.42 mg/kg.Among sufu products,the bioamine content in a few samples was higher(up to 2355.32 mg/kg and 1091.05 mg/kg,respectively).The bioamine content in sauerkraut and cheese was lower compared with edible pastes and sufu.The highest bioamine content in sauerkraut was sour bean with 126.65 mg/kg and the lowest was pickled lotus root with 22.32 mg/kg.Finally,the safety of biogenic amines caused by edible paste,sauerkraut,cheese,and sufu was analyzed in combination with the consumption scenario and hazard risk assessment based on the edible characteristics of fermented food and the toxicological properties of histamine and tyramine.The toxicity risk of bioamines caused by ingesting these foods was low.This article presents a crucial basis for consumers to gain a comprehensive understanding of the food safety of traditional fermented foods in our country.

关 键 词：发酵食品 生物胺 食用酱 高效液相色谱法 安全性评估 

分 类 号：TS207.3[轻工技术与工程—食品科学] TS201.6[轻工技术与工程—食品科学与工程]