发酵肉制品中生物胺形成及影响因素研究进展

Biogenic Amine Formation and Influencing Factors in Fermented Meat

生物胺是发酵肉制品在成熟贮藏过程中产生的一类低分子有机物,主要由于氨基酸脱羧后形成,人体若过度摄入会导致中毒反应.该文简述了发酵肉制品中生物胺的形成及其主要种类,综述了生物胺的种类及影响生物胺产生的因素,旨在为今后进一步研究发酵肉制品中的生物胺提供一定的理论基础,确保发酵肉制品的安全性.

Biogenie amines are organic bases with aliphatic, aromatic or heterocyclie structures that are mainly pro- duced by microbial decarboxylation of amino acids, with the exception of physiological polyamines. Human exces- sive intake of biogenic amine could generate toxic reaction. Based on the literature review concerning biogenic a- mines species and the influencing factors in fermented meat, the article introduced the formation and the main types in fermented meat, with a view to supplying theoretical basis for the further research of biogenie amines and ensu- ring fermented meat safety.