【作者】 刘振锋； 关荣发； 魏云潇； 叶兴乾；

【Author】 Zhenfeng Liu Rongfa Guan Yunxiao Wei Xingqian Ye (College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310029)

【机构】 浙江大学生物系统工程与食品科学学院；

【摘要】 本实验旨在对中国市场上腐乳中的生物胺进行检测。38种腐乳样品均从杭州市场购买,包括28种白方,7种红方和3种青方。腐乳中的生物胺通过0.4 mol/L的高氯酸溶液提取,以丹磺酰氯为内标,利用高效液相色谱法进行检测。结果显示在分析的10种生物胺中,腐胺和尸胺在38个样品中均被检测到,而5-羟基色胺和胍基丁胺均未检测到,其它生物胺在各样品中的含量差别很大。白方、红方和青方中生物胺含量(干基)最大的分别是酪胺(192.7 mg/kg)、腐胺(13.0 mg/kg)和酪胺(1476.0mg/kg),生物胺总量最高的样品分别达到482.5,32.3和2047.0 mg/kg(干基),统计发现白方中的生物胺含量(干基)与样品的pH和自由氨基酸态氮具有显著相关性(p<0.01)。不同品种和来源的腐乳生物胺含量具有显著差异,并且个别样品含量可能影响人体健康,因此有必要对腐乳的发酵过程进行标准化以减少其安全风险。更多还原

【Abstract】 Biogenic amines,formed by bacterial decarboxylation of amino acids,have been associated with toxicological symptoms in food products.Variable contents of amines have been reported in fermented soybean foods.Thus this study was carried out to determine the contents often biogenic amines in sufu produced in China.Thirty-eight sufu samples collected from the retail markets of Hangzhou were divided into white sufu (twenty-eight),red sufu(seven)and grey sufu(three)according to the colour and flavour.Amines were ex- tracted with 0.4 mol/L perchloric acid and derivatized with dansyl chloride.Biogenic amines were separated from sufu samples by high performance liquid chromatography using gradient elution(acetonitrile and ammonium acetate),and detected with a UV detector at 254 nm.Of the ten biogenic amines studied,putrescine and cadaverine were the most prevailing amines and were detected in all samples,while serotonin and agmatine were not detected in any sample,and various levels of other amines were found in the collected sufu samples. The maximum of the mean content of each amine in white,red and grey sufu were tyramine(192.7 mg/kg,dry basis),putrescine(13.0 mg/kg,dry basis)and tyramine(1476.0 mg/kg,dry basis)respectively,and the mean values of the total amines of white,red and grey sufu were 482.5,32.3 and 2047.0 mg/kg(dry basis) respectively.The content of the total amines correlated well with the pH value(r=0.627,p<0.01)and the free amino acid nitrogen(r=0.647,p<0.01)only in the white sufu.As a result,biogenic amines in different sufu samples and types have significant differences,and excessive intake of these food items might be harmful to our health.Therefore,further study is warranted on sufu to compare their biogenic amine contents in standardized manufacturing conditions so as to raise the safety concerns during fermentation process.更多还原