发酵食品中组胺危害及控制研究进展

Research Progress on Hazard and Control of Histamine in Fermented Food

组胺作为毒性最大的生物胺,常见于发酵食品中,不但会降低产品质量,并且对人体安全存在潜在威胁。基于此,本文阐述了组胺的产生、危害及不同食品中组胺的限量标准,然后综述了生物、化学和物理3种控制发酵食品组胺的方法,最后对发酵食品中组胺的研究热点及方向进行展望,以期为更好地控制发酵食品中组胺含量,提高发酵食品安全及品质提供理论参考。

As the most poisonous biogenic amine, histamine is commonly found in fermented foods, which not only reduces the quality of products, but also poses a potential threat to human health. In view of this, this paper firstly described the production, hazard and the limit standard of Histamine in different foods, and then reviewed the biological, chemical and physical methods of controlling histamine of fermented foods. Finally, in order to provide a theoretical reference for controlling histamine and improving the safety and quality of fermented food, this paper is prospecting the research focus and directions of histamine in fermented food.