中国传统酒类中生物胺的研究进展

Research Progress in Biogenic Amine in Traditional Chinese Alcoholic Drinks

白酒、黄酒是我国独有的、最具地域性特征的酒精饮料,是以多种谷物原料为营养素、网罗环境微生物进行发酵的开放式自然酿造产品,微生物在制造种类繁多风味及生理活性物质的同时,不可避免的也会生成一些潜在有害化合物,生物胺是其中的典型代表。目前,对于食品中生物胺的研究较多,但针对我国传统酒类中生物胺的研究还尚待深入。本文针对白酒、黄酒两种传统酒类中的生物胺,综述其前处理方法、检测手段、控制措施,以期为建立酒类生物胺的快速检测提供科学参考,进而对政府监管部门的科学决策提供基础数据,最终促进传统酒向更安全、健康的方向发展。

Baijiu and Huangjiu are produced by fermentation of mixed grains with various microorganisms,and are the unique and most indigenous alcoholic drinks in China.The various microorganisms produce a wide variety of flavoring substances and physiologically active substances,while some potentially harmful compounds are inevitably generated,among which biogenic amine is representative.At present,there are many studies on biogenic amine in food,yet studies on biogenic amine in Baijiu or Huangjiu are not systematic and thorough.In this paper we reviewed the pretreatment methods,detection techniques and control measures of biogenic amine in Baijiu and Huangjiu,so as to provide scientific reference for rapid detection of biogenic amine in alcoholic drinks,to provide basic data for scientific decision-making of the government,and to promote the development of traditional Chinese alcoholic drinks.