1种细菌型豆豉自然发酵过程中生物胺的变化

Study of biogenic amines changes during natural fermentation of a bacteria-fermented type Douchi

利用丹磺酰氯为衍生试剂,1,7-二氨基庚胺做为内标验证了《GB/T5009.208-2008》,以普通黄豆为原料,研究一定条件下细菌型豆豉自然发酵过程中氨基酸态氮和生物胺的变化情况。研究发现,自然发酵的豆豉中生物胺有8种,分别为:组胺、色胺、β-苯乙胺、腐胺、尸胺、酪胺、亚精胺、精胺。发酵72 h后8种生物胺中,酪胺含量最高达到488 mg/kg,且从发酵48 h起,豆豉中酪胺的含量与氨基酸态氮的含量都存在着先大幅增加再缓慢下降的趋势。对照查阅国家相关规定,发现豆豉中主要具有毒性作用的组胺和酪胺均没有超过国家最大允许范围,因此理论上不存在危害生理健康的毒性。但应注意的是,由于组胺含量一直处于上升趋势,细菌型豆豉自然发酵过程中要控制发酵时间,不然可能会因为组胺生成造成安全隐患。

Dansyl chloride was used as derivative reagent and 1, 7 amino heptyl amine was used as internal standard to verify the ＂ GB/T5009. 208-2008＂. The soybean was chosen as raw material to find the change rule of a- mino nitrogen and biogenic amine of Douchi in the process of natural fermentation. The results showed that there were eight kinds of biogenic amines in natural fermentation process as follows： histamine, tryptamine, beta phenethyl- amine, putrescine, cadaverine, tyramine, spermine and Spermidine. After 72 h of fermentation, the content of tyra- mine rose to the highest （488 mg/kg） , the content of tyramine and amino acid nitrogen were greatly increased first and then slowed down gradually. Refer to the relevant provisions, it was found that the contents of histamine and tyra- mine which had the main toxic effect were not higher than the country maximum allowable range, so in theory there was no potential safety hazard in bacteria-fermented Douchi. And it should be noticed that the rising trend of hista- mine content may cause potential safety hazard, so the natural fermentation time of bacteria-fermented Douchi should be controlled.