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发酵食品中的生物胺问题及其控制措施探讨 被引量：6

Biogenic Amine and Its Control Measures in Fermented Foods
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摘要 发酵食品中的生物胺主要来源于氨基酸的脱羧作用,过量的生物胺不仅严重影响了食品的风味和营养,还会对人体有毒害作用。对发酵食品中生物胺的来源、生理和毒性作用进行阐述,并对生物胺的控制提出了建议。 Biogenic amines in fermented foods are formed mainly by decarboxylation of amino acids. Excessive biogenic amines not only influence the flavor and nutrition of food,but also are toxic to hu-man body.This article overviews the generation,physiological and toxic actions of biogenic amines in fermented foods,the suggestions of controlling biogenic amines.
作者 燕慧
机构地区 佛山职业技术学院
出处 《中国调味品》 CAS 北大核心 2014年第7期130-132,共3页 China Condiment
关键词 发酵食品 生物胺 生理作用 毒性作用 控制 fermented food biogenic amines physiological actions toxic actions controlling
分类号 TS201.5 [轻工技术与工程—食品科学]
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参考文献21

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二级参考文献212

共引文献212

同被引文献84

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引证文献6

二级引证文献34

中国调味品
2014年 第7期

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