【摘要】 对不同香料(茴香、大蒜、生姜)提取物对微生物产生物胺的影响进行研究，并将其应用于低盐腐乳中，以水分含量、总酸含量、氨基酸态氮含量、水溶性蛋白质含量、生物胺含量、感官评分等为指标，分析不同香料、不同盐含量对成熟腐乳品质和安全性的影响。在香料提取物处理生物胺产生菌的实验中，茴香、生姜有明显的抑菌活性；通过高效液相色谱法测定，茴香、大蒜提取物对酪胺的抑制效果明显且最大抑制率可分别达到65.9%、49.4%。将3种香料分别应用于低盐腐乳中制备不同盐含量的腐乳，成品盐含量可低至4%～8%(市售腐乳盐含量为12%～14%),且成熟度和风味良好；低盐腐乳中尸胺含量最高，其次是酪胺、腐胺、苯乙胺；不同香料对不同盐含量腐乳的抑胺效果不同，在盐含量偏高时，茴香提取物对总生物胺的抑制作用最显著(P<0.001);在盐含量偏低时，大蒜对总生物胺的抑制作用显著(P<0.05)。该研究结果可为低盐腐乳开发以及提升腐乳的品质、安全性提供参考。更多还原

【Abstract】 The effects of the extracts of different spices(fennel, garlic, ginger) on the production of biogenic amines by microorganisms are investigated, and they are applied into low-salt sufu to analyze the effects of different spices and different salt content on the quality and safety of matured sufu with the content of moisture, total acids, amino acid nitrogen, water-soluble protein, biogenic amines and sensory score as the indexes. In the experiment of amine-producing bacteria treated with spice extracts, fennel and ginger have obvious antibacterial activity; the inhibitory effects of fennel and garlic extracts on tyramine are obvious and the maximum inhibitory rates could reach 65.9% and 49.4% respectively through the determination by HPLC. The three spices are applied into low-salt sufu to prepare sufu with different salt content respectively, and the salt content of the finished product could be as low as 4%～8%(the salt content of commercially available sufu is 12%～14%) with good maturity and flavor; the content of cadaverine is the highest in low-salt sufu, followed by tyramine, putrescine and phenylethylamine; the amine-inhibiting effects of different spices on sufu with different salt content are different. When the salt content is higher,the inhibitory effect of fennel extract on total BAs is the most significant(P<0.001),and when the salt content is lower,the inhibitory effect of garlic on total BAs is significant(P<0.05).The results of this study could provide references for developing low-salt sufu and improving its quality and safety.更多还原