不同加工对生物胺影响的研究

Effect of different processes on biogenic amines

为破坏生物胺结构、抑制生物胺产生、有效去除生物胺,通过HPLC-柱后衍生-FLD检测技术分析了7种生物胺(酪胺、腐胺、尸胺、组胺、胍丁胺、亚精胺、精胺)在不同加工处理后的变化情况。结果表明,超声、微波、加热对生物胺没有破坏作用,超声和山梨酸钾前处理对鲅鱼生物胺的抑制率分别为45.89%和58.36%。醋酸、泡菜汁对生物胺的去除率为17.59%和27.76%。因此,生物胺不能通过超声、微波、加热技术来消除,可以通过控制细菌生长和酸液浸提等方式来抑制和去除。

In order to destroy the structures, inhibit the formations and reduce the concentrations of biogenic amines, changes of seven amines （tyramine, putrescine, cadaverine, histamine, agmatine, spermidine and spermine）were analyzed after different processes by RP-HPLC and post-column derivatization with fluorescence detector（FLD）. Results indicated that, none of biogenic amines was destroyed by ultrasonic, microwave and heating.The inhibition rates of ultrasound and potassium sorbate on biogenic amines in Spanish mackerel were 45.89% and 58.36%,respectively.And the removal rates of acetic acid and pickle juice were 17.59% and 27.76%, respectively.In conclusion,biogenic amines could be suppressed by controlling bacteria and be removed by acid extraction, instead of using the technology such as ultrasonic, microwave and heating.