甜瓣子发酵过程中7种生物胺形成规律及其抑制作用研究

The formation pattern and inhibition of seven biogenic amines during the fermentation of Tianbanzi

甜瓣子是郫县豆瓣发酵过程的关键中间产物,其发酵过程中存在生物胺超标的潜在风险,目前对甜瓣子中生物胺形成的规律还不清楚。该研究首先采用超高效液相色谱串联飞行时间质谱(ultra-high performance liquid chromatography with quadrupole time-of-flight mass spectrometry,UHPLC-QTOF/MS)建立了甜瓣子中7种生物胺的定性、定量检测方法;进一步在甜瓣子发酵过程中添加茶多酚(tea polyphenol,TP)与表没食子儿茶素没食子酸酯[(-)-epigallocatechin-3-gallate,EGCG],来抑制甜瓣子中生物胺的形成。结果表明,甜瓣子发酵过程中总生物胺含量随着发酵时间的延长先减少(0~10 d),然后逐渐增加(10~60 d);在甜瓣子发酵前添加TP与EGCG,可以显著抑制甜瓣子中总生物胺的形成,其中2-苯乙胺完全消失。此外,添加TP和EGCG不会对甜瓣子感官评价产生负面作用。该研究结果可为研发低生物胺的优质郫县豆瓣新产品提供理论依据。

There is a potential risk of biogenic amines being exceeded during the fermentation of Tianbanzi(a crucial intermediate product in the fermentation process of Pixian broad bean paste),and the formation pattern of biogenic amines in Tianbanzi is still unclear.In this study,a qualitative and quantitative method for the determination of seven biogenic amines in broad bean was first developed using ultra-high performance liquid chromatography with quadrupole time-of-flight mass spectrometry(UHPLC-QTOF/MS);further,tea polyphenols(TP)and(-)-epigallocatechin-3-gallate(EGCG)were added to inhibit the formation of biogenic amines during the fermentation of Tianbanzi.The results indicated that the total biogenic amine content showed a decreasing trend during 0-10 d of Tianbanzi fermentation,and then gradually increased during 10-60 d of fermentation;the addition of TP and EGCG before Tianbanzi fermentation could significantly inhibit the formation of total biogenic amines in Tianbanzi,especially the complete disappearance of 2-phenylethylamine.Furthermore,the addition of TP and EGCG did not negatively affect the sensory of Tianbanzi.The results provide a theoretical basis for the development of new high-quality Pixian board bean paste products with low biogenic amines.