纳豆发酵过程中的生物胺

Biogenic Amines During the Fermentation in Natto

研究通过丹磺酰氯柱前衍生,用HPLC对纳豆发酵过程中的生物胺进行检测。结果表明纳豆发酵过程中可产生亚精胺、精胺、腐胺和酪胺。发酵12至18h,生物胺含量从268.7±0.32mg·kg-1增加到347.7±24.31mg·kg-1,18～24h生物胺含量变化不大。纳豆中95%以上的生物胺是对人体没有直接毒性的多聚胺,其中亚精胺约占70%;对人体有直接毒性的生物胺只检测到酪胺,其含量小于14mg·kg-1。在2种商品纳豆中检测到亚精胺、精胺和腐胺,没检测到酪胺,总生物胺含量分别为84.1±1.52mg·kg-1和104.0±4.30mg·kg-1。

Biogenic amines during the fermentation of natto was detected by HPLC, using precolumn derivatization with DNS-Cl. Spermidine, spermine, putrescine and tyramine were detected in the products. The total biogenic amine content was increased from 268.7±0.32 mg·kg^- 1to 347.7±24.31 mg·kg^-1 during the fermentation time from 12 to 18 h, but it remained almost the same from 18 to 24 h. The results showed that 95 % of biogenic amines in natto were polyamine, which were not acutely toxic to humans, among them the amount of spermidine was about 70 %. Tyramine was the only detected amine that can acutely toxic to human, and its content was below 14 mg ·kg^-1. Spennidine, spermine and putrescine were detected in retail natto, except tyramine. The total biogenic amine contents in two kinds of retail natto were 84.1±1.52 mg·kg^-1 and 104.0±4.30 mg·kg^-1, respectively.