食品中生物胺的研究进展

生物胺是一类具有生物活性、含氨基的低分子质量化合物。大多数食品中都含有生物胺,这些生物胺主要由微生物氨基酸脱羧酶作用于氨基酸脱羧而生成。适量生物胺可促进人体的正常生理活动,而过量摄入会产生不良反应。微生物在不同食品中的分布不尽相同,这导致在不同食品中生物胺种类和数量的差异。本文详细综述不同食品中生物胺的来源、产生机理、针对性的防治措施及其检测方法,为生产安全食品、降低食品中生物胺的含量提供解决方案。

Progress in Research on Biogenic Amines in Foods

Biogenic amine is a biogenic substance with low molecular weight and amino groups. Most foods contain
biogenic amines that are formed by decarboxylation of amino acids with microbial amino decarboxylases. The appropriate
amount of biogenic amines is beneficial to human normal physiology, but the absorption at high concentration will cause
undesirable physiological effects. The distribution of microorganisms in different foods is discrepant, leading to the
differences in the types and quantities of biogenic amines in different foods. This article summarizes the sources of biogenic
amines, the mechanism and control strategies for their formation and analytical methods for the detection of biogenic amines
in different foods, aiming to provide reference for reducing the amount of biogenic amines in foods.