食品中腐胺的产生途径及其检测方法和防控技术研究进展

Review of Production,Detection and Control Technology of Putrescine in Food

腐胺属于二胺类生物胺,对人体有毒害作用。食品中腐胺主要由微生物通过鸟氨酸脱羧酶途径和精氨酸脱羧酶途径合成。目前,可通过高效液相色谱法、薄层色谱法、离子色谱法、色谱串联质谱法和毛细管电泳法等多种检测方法测定食品中的腐胺,也可通过物理、化学和生物等防控技术有效降低腐胺含量,提高食品的食用安全性。

Putrescine is one of the diamines in bio-amines,which is toxic to the human body.Putrescine in food is mainly synthesized by microorganisms through ornithine decarboxylase pathway and arginine decarboxylase pathway.At present,the content of putrescine in food can be determined by various detection methods such as high performance liquid chromatography,thin layer chromatography,ion chromatography,chromatographic tandem mass spectrometry and capillary electrophoresis.It can also effectively reduce putrescine content and improve food safety through physical,chemical and biological control technology.