发酵食品中生物胺的形成、检测及其防控策略的研究

Research Progress on Formation, Detection and Control Strategy of Biogenic Amines in Fermented Food

生物胺是发酵食品中一类重要的有机化合物,是由微生物在生长繁殖过程中产生的含氮小分子有机化合物。生物胺具有较高的致敏性、生物毒性和致癌性。在发酵食品中,生物胺含量随发酵时间、发酵温度的不同而发生显著变化。目前,国内对生物胺的研究多集中于食品加工过程中对其产生的原因及控制手段上,而关于生物胺在发酵食品中形成、检测和控制等方面的研究较少。本文将对发酵食品中生物胺的形成机制及检测方法进行阐述,并探讨其防控策略。

biogenic amines are a kind of important organic compounds in fermented foods.They are small nitrogen-containing organic compounds produced by microorganisms during their growth and reproduction.Biogenic amines have high sensitization,biological toxicity and carcinogenicity.In fermented food,the content of biogenic amines changed significantly with the time and temperature of fermentation.At present,the research on biogenic amines is mainly focused on the production and control of biogenic amines in the process of food processing,but there are few researches on the formation,detection and control of biogenic amines in fermented food.In this paper,the formation mechanism and detection methods of biogenic amines are described,and the prevention and control strategies are discussed.