食品中生物胺检测方法的研究进展  

Research Progress of Detection Methods for Biogenic Amines in Food

作　　者：朱城杰 汪向婷 卢安琪 李刚 ZHU Chengjie;WANG Xiangting;LU Anqi;LI Gang(Hangzhou Cobetter Filtration Equipment Co.,Ltd.,Hangzhou 310000,China)

机构地区：[1]杭州科百特过滤器材有限公司,浙江杭州310000

出　　处：《现代食品》2025年第2期191-193,共3页Modern Food

摘　　要：生物胺(BAs)是一类具有有机碱性基团(胺基)的小分子量生物活性物质,其主要生成途径是通过微生物的脱羧作用,将食品或饮料中的氨基酸(AAs)转化为生物胺。这类物质可能与肉类产品中的亚硝酸盐发生相互作用。因此,生物胺已成为评估富含蛋白质的肉类、海鲜以及加工食品新鲜度与品质的关键性指标。在科技进步的背景下,食品安全问题因其对大众健康的深远影响而备受关注。在这一领域,监测食品中生物胺含量的重要性日益凸显,成为确保食品安全、维护消费者健康的重要环节。Biogenic amines(BAs)are a class of small molecular weight bioactive substances with organic basic groups(amino groups),which are mainly generated through microbial decarboxylation to convert amino acids(AAs)in food or beverages into biogenic amines.These substances may interact with nitrites in meat products.Therefore,biogenic amines have become a key indicator for evaluating the freshness and quality of protein rich meat,seafood,and processed foods.In the context of technological progress,food safety issues have attracted much attention due to their profound impact on public health.In this field,the importance of monitoring the content of biogenic amines in food is increasingly prominent,becoming an important link in ensuring food safety and maintaining consumer health.

关 键 词：生物胺 食品 检测方法 高效液相色谱(HPLC) 

分 类 号：TS207.3[轻工技术与工程—食品科学]