宣威火腿加工过程中生物胺变化规律

Changes of Biogenic Amines During Processing of Xuanwei Ham

用40条重量在9～11 kg的原料腿按照传统工艺加工宣威火腿,分别在腌制前(24 h)、腌制结束(18d)、风干结束(125 d)、成熟中期(250 d)与成熟结束(360 d)这5个加工阶段随机取出5条火腿,以股二头肌为中心取约100 g样品,以HPLC方法测定生物胺含量。结果表明,宣威火腿样品中共检测出7种生物胺,分别是色胺、苯乙胺、腐胺、酪胺、尸胺、亚精胺和精胺。在各个加工阶段,精胺的含量都是最高的,其次是酪胺与亚精胺。酪胺、亚精胺与精胺的含量在5个加工阶段都没有显著变化(P>0.05)。苯乙胺与腐胺含量显著增加(P<0.05),在成熟中期(250 d)时达最高值,随后含量有所降低(P>0.05)。生物胺总量随着加工过程的进行有所增加,在成熟中期(250 d)达最大值11.51mg/100 g,随后生物胺总量有降低的趋势,但差异不显著(P>0.05)。

Experimental Xuanwei hams were processed according to traditional processing technology with 40 green hams weighted 9 ~ llkg. Approximately 100 g of muscle from the Biceps femoris and the around the muscles from 5 hams each time was obtained on 24 h, 18 d, 125 d, 250 d and 360 d and then minced. Then biogenic amines content were determined with HPLC. The results showed that tryptamine, phenylethylamine, putrescine, tyramine, cadaverine, spermidine and spermine were detected in Xuanwei ham. The content of spermine was the highest, fol- lowed by that of tyramine and spermidine during the processing period. There were no significant difference in the content of tyramine, spermine and spermine among the various processing stages （P 〉 0.05）. The content of phenyle- thylamine and putrescine were increasing during the processing （P 〈 0.05） , at the mid-ripening （250d） stage, the content of phenylethylamine and putrescine were up to the highest level, and then decreasing （P 〉 0.05）. The total content of biogenic amines was increasing during the processing period. In the mid-ripening （250d） stage, the con- tent of biogenic amines was up to 1 i. 51 mg/100g. After the mid-ripening stage, the total content of biogenic amines started to decrease （P 〉 O. 05）.