【摘要】 酿造调味品在发酵过程中易产生多种潜在的有毒代谢物，其中生物胺是影响其质量和安全的重要风险因素之一，过量摄入会使人体产生各种毒害反应，从而对健康造成不良影响。文章对生物胺的产生原因、毒性和检测方法进行了归纳，并重点阐述了国内外关于生物胺的物理、生物和化学的防控措施，以期为酿造调味品的食用安全性及有效控制提供新思路。更多还原

【Abstract】 Brewed condiments are prone to produce a variety of potential toxic metabolites during the fermentation process, among which, biogenic amines are one of the important risk factors affecting their quality and safety. Excessive intake will cause various toxic reactions to human body, thus causing adverse effects on health. In this paper, the causes, toxicity and detection methods of biogenic amines are summarized, and the physical, biological and chemical prevention and control measures of biogenic amines at home and abroad are elaborated, in order to provide new ideas for the edible safety and effective control of brewed condiments.更多还原