【摘要】 生物胺作为一类具有生物活性的小分子含氮化合物,是发酵食品中常见的代谢物之一,过量摄入会引起呼吸困难、心悸等不良反应,而在食品发酵过程中,由于原料中蛋白质含量高,且发酵微生物能够产生蛋白酶和氨基酸脱羧酶等因素,导致生物胺的产生和积累。同时生物胺与食品腐败密切相关,其含量可作为衡量食品质量和新鲜度的指标,因此,发酵食品中生物胺的定性和定量检测技术非常重要。本文综述了国内外目前针对发酵食品中生物胺的检测技术,分析其优缺点,并探讨了生物胺检测技术的发展趋势,为发酵食品中生物胺的检测提供技术基础和方法依据。更多还原

【Abstract】 Biogenic amines, as a class of biologically active low-molecule nitrogenous compounds, are one of the common metabolites in fermented foods. Excessive intake can cause adverse reactions such as respiratory difficulties and palpitations. In the process of food fermentation, biogenic amines are produced and accumulated due to the high protein content in the raw materials and the ability of fermentation microorganisms to produce proteins and amino acid decarboxylase and other factors. Meanwhile, biogenic amines are closely related to food spoilage, and their content can be used as an indicator of food quality and freshness. Therefore, the qualitative and quantitative detection technology of biogenic amines in fermented foods are very important. This paper reviewed the current detection techniques for biogenic amines in fermented foods at domestic and abroad, analyzed their advantages and disadvantages, and discussed the development trend of biogenic amines detection technology, which provides technical basis and method basis for the detection of biogenic amines in fermented foods.更多还原