腐乳中生物胺的产生及其控制研究进展

Research progress on production and control of biogenic amines in sufu

生物胺是一类广泛存在于食品中的具有生物活性的含氮低分子有机碱,主要通过微生物分泌的氨基酸脱羧酶作用于对应的氨基酸而产生,具有潜在的毒性。腐乳生产过程中,半开放式的发酵环境使其存在生物胺含量过高的风险,会对人体健康产生威胁。该文主要总结各地不同腐乳中的生物胺存在情况,并介绍腐乳中生物胺的产生机制以及现有的控制方法,提出在发酵过程中通过调整汤汁的Na Cl和乙醇含量以减少生物胺的产生,以期为降低腐乳中生物胺含量,提高腐乳的安全性提供参考。

Biogenic amines are a class of nitrogen-containing low molecular organic bases with biological activity, which widely exist in food. They are mainly produced by the action of amino acid decarboxylase secreted by microorganisms on corresponding amino acids and have potential toxicity. During the production of sufu, the semi-open fermentation environment makes them have the risk of excessive biogenic amines content, which could pose a threat to human health. In this article, the existence of biogenic amines in sufu from different producing area was mainly summarized and the production mechanism and existing control methods of biogenic amines in sufu were introduced. It suggested that the production of biogenic amines could be reduced by adjusting the contents of Na Cl and ethanol in fermentation broth during the fermentation, in order to provide a reference for reducing the biogenic amines contents and improve the safety of sufu.