发酵辣椒中生物胺含量及其品质分析

Biogenic amine and quality analysis of fermented chili

为评价发酵辣椒的综合品质,采集云、贵、川、渝等地的发酵辣椒品种,采用高效液相色谱法(HPLC)检测其中8种生物胺含量,并对还原糖、总酸及氨基酸态氮含量进行测定,同时对除酱辣椒(编号7、8)外的所有辣椒样品进行感官分析。检测发现,生物胺总量在3.281~398.831 mg/kg,样品中均含有酪胺,且糟辣椒中的酪胺含量明显高于其他品种,泡椒中的酪胺含量普遍在3~8 mg/kg。样品中的还原糖含量在0.06%~10.21%,总酸含量在0.18~1.85 g/100 g,氨基酸态氮含量在0.06~0.45 g/100 g。感官分析显示,糟辣椒和泡椒接受程度较高。生物胺含量的显著性差异与原料种类、制作工艺及发酵时间等因素有关。

In order to evaluate the comprehensive quality of fermented chili,the high-performance liquid chromatography(HPLC)was used to detect the contents of eight biogenic amines in the fermented chili samples from Yunnan,Guizhou,Sichuan,Chongqing and other places in China.The contents of reducing sugar,total acid,and amino nitrogen were measured and the sensory analysis was performed.The total biogenic amines were between 3.281 and 398.831 mg/kg.Tyramine was detected in all the samples,and its content in Zao pepper was significantly higher than any other samples,while in pickled peppers was generally between 3 and 8 mg/kg.The content of reducing sugar,total acid and amino acid nitrogen in the samples was in the range of 0.06%-10.21%,0.18-1.85 g/100 g and 0.06-0.45 g/100 g,respectively.Sensory analysis showed that the acceptance of Zao pepper and pickled pepper was higher than others.The significant difference in contents of biogenic amines may be related to factors such as the type of raw materials,manufacturing process and fermentation time.