[1]王新南.发酵豆制品中生物胺含量研究进展[J].中国调味品,2019,(09):188-190.
 Research progress on biogenic amine content in fermented soybean[J].CHINA CONDIMENT,2019,(09):188-190.
点击复制

发酵豆制品中生物胺含量研究进展()
分享到:

《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年09期
页码:
188-190
栏目:
出版日期:
2019-09-20

文章信息/Info

Title:
Research progress on biogenic amine content in fermented soybean
作者:
王新南
文献标志码:
A
摘要:
生物胺是一类分子量较低的有机化合物,广泛分布于水果、蔬菜以及发酵食品中。在豆制品发酵过程中微生物代谢产生生物胺,过量摄入生物胺会导致人体中毒。发酵豆制品中生物胺含量较大,但目前国家没有统一的生物胺含量标准。本文对近年来文献报道的针对酱油、豆豉、腐乳三种发酵豆制品的生物胺含量进行总结。通过对发酵豆制品中生物胺含量分析,为确保发酵豆制品的食用安全,进一步控制豆制品中的生物胺含量,制定相应的生物胺含量标准法规提供理论基础。
Abstract:
Biogenic amines are low molecular weight organic compounds widely distributed in fruits, vegetables and fermented foods. During the fermentation of soybean products, microorganisms will metabolize and produce biogenic amines, and excessive intake of biogenic amines will lead to human poisoning. The content of biogenic amines in fermented soybean products is relatively high, but there is no unified standard for biogenic amines in China. In this paper, the contents of biogenic amines in soy sauce, tempeh and fermented bean curd were summarized. Through the analysis of the content of biogenic amines in fermented soybean products, the theoretical basis was provided for ensuring the food safety of fermented soybean products, further controlling the content of biogenic amines in fermented soybean products, and formulating the corresponding standards and regulations of biogenic amines.
更新日期/Last Update: 2020-06-23