发酵蔬菜中生物胺控制技术研究进展

Research Progress on the Control Measures of Biogenic Amines in Fermented Vegetables

生物胺是发酵蔬菜中主要存在但易被忽视的一种有害代谢产物,过量的生物胺会引发产生一系列中毒反应,对人体健康造成不良影响。目前,由于产品的多样化等原因,规定发酵蔬菜中的生物胺残留量存在一定难度,在我国发酵蔬菜中的生物胺还没有相关的限量标准。研究发酵蔬菜生物胺控制技术,将有利于保证产品安全性,促进发酵蔬菜产业的长远发展。该文对食品中生物胺的危害、限量及控制发酵蔬菜生物胺的意义进行简述,综述发酵蔬菜生物胺控制技术,主要包括微生物酶解法、菌株筛选控制法及发酵工艺控制法。

Biogenic amine is a harmful metabolite that mainly exists in fermented vegetables but is easily overlooked.Excessive biogenic amines will cause a series of poisoning reactions and threaten human health.At present,due to the diversification of products,it is difficult to stipulate the residual amount of biogenic amines in fermented vegetables,and there has been no relevant limit standard for biogenic amines in fermented vegetables in China.Research on the control measures of biogenic amines in fermented vegetables will help ensure product safety and promote long-term development of the fermented vegetable industry.The harms and quantity limits of biogenic amines in food and the significance of controlling biogenic amines in fermented vegetables were briefly described,and the control technologies were reviewed,which mainly included microbial enzymatic hydrolysis,strain screening control and fermentation process control.In-depth research was needed for the formation and changing laws of biogenic amines in different types of fermented vegetables.