葡萄酒中生物胺的研究进展

Research Progress in Biogenic Amines in Grape Wine

生物胺是一类低分子量的含氮化合物,普遍存在于葡萄酒和其他发酵食品中。葡萄酒中的生物胺主要是由相关微生物对氨基酸脱羧而产生,并且与诸多因素相关。利用多重PCR和实时定量PCR技术可以实现对葡萄酒中生物胺产生菌的快速定量检测。高效液相色谱法(HPLC)、薄层色谱法(TLC)、离子色谱法(IC)、毛细管电泳法(CE)、气相色谱法(GC)可以定量测定葡萄酒中的多种生物胺,其中,以高效液相色谱法最为常用。通过接种优良的酵母菌和无氨基酸脱酶活性的乳酸菌,及时终止苹-乳发酵(MLF),并避免产生污染菌,可实现对葡萄酒中生物胺的控制。

Biogenic amines are nitrogenous low molecular weight organic bases, which are widely present in grape wine, especially in fermented foods. Biogenic amines are formed mainly by microbial decarboxylation of amino acid and its formation is related to various factors. Multiplex PCR and real-time PCR are developed for simultaneous and quantitative detection of bacteria-producing biogenic amine. HPLC, TLC, IC, CE and GC are employed to determine biogenic amines, and HPLC is most commonly used. Biogenic amines could be reduced by inoculation with supe- rior yeast and lactic acid bacteria without decarboxylase activity for the termination of MLF without delay and avoidding contamination with polluted bacteria.