豆豉中生物胺含量的动态变化研究.pdf

2016Vol.35No.5
?60
Serial No 291
China Brewing
Research Report
豆豉中生物胺含量的动态变化研究
韩忠安,罗信旭,杨春艳,吴拥军
(贵州大学生命科学学院,贵州贵阳550025
摘要:采用高效液相色谱法对豆豉中生物胺含量进行动态检测。结果表明,纯种强化发酵和白然发酵豆豉样品中均检测出色胺、苯
乙胶、腐胶、尸胺、组胺、酪胺、亚精胺和精胺。纯种强化发酵条件下生物胺总含量在前、后发酵时期都呈先上升后下降的趋势,而自然
发酵条件下均呈缓慢上升趋势,且前发酵总生物胺含量高于后发酵时期。两种发酵条件下,酪胺和亚精胺为主要生物胺,苯乙胺存在
纯种发酵中。纯种强化发酵豆豉总生物胺含量高于自然发酵,酪胺和苯乙胺的含量分別高出2倍和4倍,与生产环境中粪肠球菌的污
染关联性较大。豆豉发酵过程和成品中总生物含量均<250mgkg,短期内不存在食品安全问题
关键词:高效液相色谱;生物胺;细菌型豉
中图分类号:TS214.2
文章编号:0254-5071(201605-0060-05
doi:10.11882/.issn.0254-5071.2016.05.013
Dynamic changes of biogenic amines content in Douchi
HAN Zhongan, LUO Xinxu, YANG Chunyan, WU Yongjun*
(College of Life Science, Guizhou University, Guiyang 550025, China
Abstract: The content of biogenic amine in Douchi was detected dynamically by HPLC. The results showed that tryptamine, phenylethylamine, pu
trescine, cadaverine, histamine, tyramine, spermidine and spermine were found in pure-culture fermentation and natural bacteria-fermented Douchi
samples. In pure-culture pre-fermentation and post-fermentation, the variation trend of the total biogenic amines content first increased, then de
creased. While the biogenic amines content increased slowly in natural fermentation. The total biogenic amines content in pre-fermentation was high-
er than that in post-fermentation. Under two fermentation conditions, the primary biogenic amines were tyramine and spermidine, phenylethylamine
mainly existed in pure-culture fermentation. The total biogenic amines content n pure-ulture fermentation was higher than that in natural fermenta-
tion. The tyramine content of bacteria-fermented Douchi was two times higher and phenylethylamine content was four times higher than that in natu-
ral bacteria-fermented Douchi products, which might be related to the pollution of Enterococcus faecalis in the environment. The total biogenic
amincs content was less than 250 mg/kg in the fermentation process and in the product, which indicated no food safety problem in a short time.
Kcy words: HPLC; biogenic amine; bacteria-fermented Douchi
生物胺({ biogenic amines,BAs)是一类具有生物活性含量分別达到460.1mgkg、318.5mgkg,而少孢根霉(Rhi-
含氮的低分子质量有机化合物的总称,是生物体(包括人z0 pus oligosporus发酵腐乳中尸胺含量为668mgkg。胡
体)内的正常活性成分,在生物活性细胞中促进生长和代等?以高效液相色谱( high performance liquid chromatogra
谢、增强肠道系统免疫性,并在神经系统中发挥活性,phy,HPLC法对中国传统发酵豆豉中生物胺的含量进
在生物体内发挥着重要作用叫。但当人体摄入过量的生行测定,结果表明,常见的8种生物胺总含量的范围为
物胺(尤其是同时摄入多种生物胺)时,可能导致血压升101.07~427.19mgkg;近年米,有报道称豆豉中生物含量
高、脸色涨红、头,恶心、心悸、血压变化、呼吸紊乱,甚至已超标,检测到湖南出霉型豆豉中苯乙胺含量为87.88mgkg,
出现皮疹等过敏反应,严重的还会危及生命2
广东曲霉型豆豉中苯乙胶和组胶含量分别为834mgkg和
生物胺存在于多种食品中,尤其是发酵食品,食物中64.45mgkg;在永川豆豉制曲第8天和第11天中苯乙胶含
存在的生物胺主要有:组胺、略胺、略胺、腐胺、苯乙胺、尸量分別为44.98mgkg和52.02mgkg;苏悟等细菌型豆豉
胺、精胺、亚精胺等叫。目前对食品中生物胺的研究主要在自然发酵过程中48~120h期间,略胺含量范围在15
集中在酒类、鱼类、肉类、酱油、发酵香肠、发酵蔬菜、488mgkg,苯乙胺含量从36.6mgkg上升至190mg/kg
豆.腐乳等。在腐乳研究中,王颖等用雅致放射毛霉
鉴于细菌型豆豉中生物胺含量存在潜在危害,本研
( Actinomucor elegans发酵腐乳中主要以尸胺和略胺为主,究拟对其细菌型豆豉生产过程中的生物胺种类和含量进
收稿日期:2016-03-17
基金项目:国家自然科学基金项日(31260394C200207
作者简介:韩忠安(1990),男,帧上研究生,研究方向为应用微生物学
通讯作者:吴拥车(197-),男,教授,博士,研究方向为食品生物技术
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