干酪中的生物胺

介绍了生物胺的定义、干酪中生物胺的生物合成机制、不同干酪中的生物胺种类以及影响干酪中生物胺形成的因素，如微生物种类、游离氨基酸、温度、pH值、盐等；干酪中生物胺形成的控制措施和生物胺的分析方法也作了简单介绍。     

饮料酒中挥发性酚类物质分析方法研究进展

挥发性酚类化合物是饮料酒的香味组成部分,对于酒的闻香、口味及稳定性等方面均具有重要的作用.有研究者认为,4-乙基苯酚(4-EP)和4-乙摹愈创木酚(4-EG)这2种挥发性酚,其在酒中的总浓度小于400μg/L时,为酒的风味贡献了辛香、烟香韵和革香韵;当其总浓度了大于620μg/L时,会使酒中产生腥异味,掩盖酒的香味.因此对酒中挥发性酚类物质的分析测定一直是研究的课题.目前饮料酒中挥发性酚的测定,主要采用各种样品前处理过程结合气相色谱或液相色谱的方法.随着先进仪器和设备的使用,样品前处理过程不断简化,饮料酒中挥发性酚的分析和测定正逐步向着简单、快速、准确度高的方向发展.文中综述了饮料酒中挥发性酚类物质分析方法的研究进展.     

Biogenic amines in commercially produced Yulu,a Chinese fermented fish sauce

Seven biogenic amines were determined in 35 commercially produced Yulu samples from three provinces of China by pre-column derivatisation with dansyl chloride (Dns-Cl) and high-performance liquid chromatography with fluorescence detection (HPLC-FLD). Putrescine, cadaverine, histamine and tyramine were the major biogenic amines (more than 100 mg kg^?1), while tryptamine, spermidine and spermine were regarded as minor biogenic amines (less than 25 mg kg^?1). Twenty samples contained more than 50 mg kg^?1 histamine (the limit for histamine in seafood products as suggested by the Food and Drug Administration). Twenty-one samples contained more than 100 mg kg^?1 tyramine and 10 contained more than 1000 mg kg^?1 total biogenic amines. This study provided data on biogenic amine levels in Chinese fermented fish sauce. The results suggested that biogenic amine content should be monitored in commercially produced Yulu.     

食品中的生物胺及其检测方法

生物胺普遍存在于生物体中,有重要的生理功能.许多天然食品中都含有生物胺.摄入大量生物胺会引起身体不适,严重的还可能危及生命.引起食物中毒的生物胺主要包括组胺和酪胺.此外,存在大量微生物的食品中,生物胺的含量较高,同类食品中生物胺的种类和含量又有很大的变化,这一现象受许多因素影响,如微生物的种类和数量、温度、pH值等.生物胺含量还与食品的腐败变质有关,是食品品质的指示器,因此对于生物胺的检测受到重视.目前检测食品中生物胺含量的方法主要有薄层色谱、气相色谱、毛细管电泳和高效液相色谱.     

Biogenic amines in Spanish beers: differences among breweries

Ten biogenic amines in Spanish beers were studied using HPLC. Agmatine, tyramine and putrescine were the prevailing amines, while histamine,-phenylethylamine, tryptamine, cadaverine, spermine and spermidine were detected at relatively low levels (in general <2 mg/l). On the basis of the wide range of levels observed for tyramine (from 1.90 to 31.55 mg/l), the consumption of beer requires restriction in patients receiving monoamine oxidase inhibitor drugs. Biogenic amine levels in beers of the same type from the same company and from different companies were monitored every month over 1 year. Agmatine and putrescine levels showed minimal fluctuations in beers from the same company as well as from different breweries. Raw materials and brewing conditions would not affect the levels of those amines. However, tyramine levels were subject to wide fluctuations in beers produced by particular breweries irrespective of whether they were produced by the same company. Relatively high levels of tyramine were specific to some breweries.     

饮料酒中生物胺的检测方法

生物胺是一类低分子量的、广泛地存在于食品中的、具有生物活性的有机化合物,含量在一定范围内时是对人体有益的生物活性物质,若超过其限值将会给人体带来严重的影响,因此,有效地检测食品中的生物胺对保护人们的健康尤为重要。饮料酒中生物胺主要来自于发酵过程,因此国内外生物胺的检测多集中于啤酒、葡萄酒、黄酒等发酵酒。随着现代检测分析技术的发展,低检出限、高灵敏度、高准确度的检测方法不断涌现,实现了从过去常量组分检测到现在的痕量乃至超痕量组分检测的跨越。本文综述了啤酒、葡萄酒、黄酒中生物胺的检测方法 ,以期为今后生物胺的检测提供便利。     

发酵香肠中生物胺的研究

本文采用RP-HPLC法测定了发酵香肠中的生物胺(苯乙胺、腐胺、尸胺、组胺、酪胺、亚精胺、精胺)的含量。样品经0.4mol/L高氯酸溶液提取,丹磺酰氯衍生,流动相为乙腈和水,采用梯度洗脱,流速为1mL/min,紫外检测波长为254nm。该方法检测限为:腐胺、尸胺、亚精胺、酪胺和精胺为0.1μg/mL,组胺0.5μg/mL,苯乙胺0.05μg/mL。回收率分别为苯乙胺86.71%、腐胺88.88%、尸胺94.55%、组胺87.57%、酪胺83.67%、亚精胺88.55%、精胺94.91%。结果表明发酵香肠中生物胺的种类及含量因香肠的品种而异,7种生物胺平均总量为13.40mg/100g,变异范围为7.83~19.13mg/100g。本法简便、快速、灵敏、可靠。     

饮料酒中氨基甲酸乙酯检测方法研究进展

氨基甲酸乙酯存在于黄酒、葡萄酒等酒精类饮料中,对人体具有潜在致癌作用,已被国际癌症研究机构确定为2A级致癌物。随着我国居民生活水平不断提高,酒精类饮料的消费量日趋上升,导致人均氨基甲酸乙酯的暴露量也日益上升,但是我国目前仍未对饮料酒中氨基甲酸乙酯做出限量标准。自从1985年加拿大报道了酒中有较高的氨基甲酸乙酯含量后其检测方法备受兲注,本文介绍了用于检测饮料酒中氨基甲酸乙酯的常用方法如气相色谱法、气相色谱质谱联用法、高效液相色谱法、薄层色谱法、傅里叶变换近红外光谱法等,幵简述了其特点及应用。以期能为饮料酒中氨基甲酸乙酯检测方法的发展提供参考,同时,我国应尽快对饮料酒中氨基甲酸乙酯做出限量标准以保障饮料酒行业快速、健康发展,保护我国居民健康。     

Occurrence of biogenic amines in beers produced with malted organic Emmer wheat (Triticum dicoccum)

Because several groups of microorganisms are able to decarboxylate amino acids, the presence of biogenic amines (BA) can be seen as an index of the microbiological quality of the brewing process. BAs were quantified for the first time in the intermediate products and craft beers produced with malted organic Emmer wheat (Triticum dicoccum) in a small size brewery in order to assess the possible presence of critical control points related to biological hazard in the brewing process. BA levels in beers produced exclusively from malted organic Emmer wheat were between 15.4 and 25.2 mg l^–1 in the samples of light beer (Lt) and between 8.9 and 15.3 mg l^–1 in double malt beers (DM) ready for consumption (the beers stored for 90 days at 1–2°C). Cadaverine and tyramine were the main BAs in the Lt and DM beers, respectively. Increased concentrations of BAs seemed to be more related to the heat treatment of the processing product during mashing and wort boiling, rather than to the fermentation process. Much lower concentrations were found in finished beers obtained from 50% malted organic Emmer wheat and 50% malted barley (up to 3.2 mg l^–1) or from 30% malted Emmer wheat (up to 8.3 mg l^–1). Thus, Emmer wheat malt can be a useful alternative to wheat and spelt for the production of beer with a limited content of BA, if the processing technology is kept under control.     

乙醇盐水双水相体系快速测定含酒饮料的酒精度

考察了7种常见的无机盐对乙醇-水溶液产生相分离的影响,实验结果表明,K2HPO4分相能力最强。通过研究常压、25℃条件下乙醇-K2HPO4-水体系的相图得知,任意体积分数的乙醇-水溶液均可在加入适量的K2HPO4后形成双水相。因此,可在酒类饮料中加入K2HPO4使其形成双水相后,通过测量上相体积来分析饮料中的酒精含量。葡萄酒中的色素、单宁对测定有影响,可以通过加入ADS-8吸附树脂和铬皮粉消除。应用本方法成功测定了白酒、葡萄酒、白兰地酒的酒精度,方法简单、快捷,样品测定标准偏差小于3.0%,回收率为99.2%～101.6%,可以满足酒类饮料酒精度标称含量偏差小于±1.0度的分析要求。      

Biogenic Amine Content of Beers Consumed in Turkey and Influence of Storage Conditions on Biogenic Amine Formation

The biogenic amine content of beers available in Turkey, both domestic production and imported products, was investigated. A total of 17 domestic and 13 imported beers were evaluated in terms of 8 different biogenic amines (histamine, tyramine, spermine, spermidine, 2‐phenylethylamine, putrescine, tryptamine and cadaverine). HPLC methodology with pre‐column derivatization and photodiode array detection after derivatization with dansyl chloride was used for quantification. In addition, the evolution of important amines such as histamine, tyramine, putrescine and cadaverine were investigated during different storage conditions by response surface methodology. The results indicated that both storage temperature and storage time were important factors affecting biogenic amine content. Histamine and putrescine increased during storage, but then decreased after reaching a maximum level after six weeks. With the biogenic amines tyramine and cadaverine, the amounts increased during the entire storage period. At higher storage temperatures, the formation of biogenic amines increased.     

Trace metal concentrations in distilled alcoholic beverages and liquors in Nigeria

The concentrations of 12 metals (Cd, Pb, Ni, Cr, Cu, Co, Fe, Mn, Zn, Ca, Mg and K) in 13 classes of alcoholic beverages were determined by atomic spectrometry after HNO₃/H₂O₂ digestion. The mean concentrations of metals (µg mL^?1) in these alcoholic beverages varied in the ranges 0.01–0.04, 0.02–0.24, 0.04–0.13, 0.01–0.28, 0.01–0.77, <0.001–0.12, 0.28–1.48, 0.004–0.33, 0.10–1.02, 1.43–162.86, 0.26–25.46 and 0.49–322.58 for Cd, Pb, Ni, Cr, Cu, Co, Fe, Mn, Zn, Ca, Mg and K respectively. The concentrations of metals found in these particular alcoholic beverages were below the International Statutory Limits for metals in alcoholic beverages. The estimated daily intake of the metals based on a per capita consumption of 3.6 L per annum pure alcohol was <3% of the tolerable daily intake of each metal. The individual and combined target hazard quotients of the metals were <1, indicating no long‐term health concerns from the consumption of these alcoholic beverages based on their metal content alone. Copyright © 2014 The Institute of Brewing & Distilling     

新疆熏马肠中生物胺含量的调查

利用高效液相色谱丹磺酰氯柱前衍生法,检测了从新疆自治区4个县市采集的44个熏马肠中8种生物胺含量。结果显示:4.6%熏马肠样品的生物胺(BAs)总量超过FDA规定的1 000 mg/kg限量标准,色胺、酪胺和亚精胺含量在不同程度上超过生物胺安全用量标准,腐胺和尸胺含量与国外报道基本一致。     

发酵酒中生物胺的研究进展

生物胺是一类具有生物活性、低分子质量的碱性有机化合物,是发酵酒的副产物之一。发酵酒中高浓度的生物胺会对人体造成不良反应。该文详细综述了发酵酒中生物胺的生成和代谢过程、影响其生成的因素以及控制生物胺的策略,为发酵酒的质量安全提供技术支撑,为制定发酵酒中生物胺的限量标准提供参考,以推动无生物胺发酵酒的生产。     

Metal profile of traditional alcoholic beverages prepared by the ethnic communities of Assam,India

The rice‐based traditional alcoholic beverages prepared by the ethnic communities, viz., Deori, Mising and Ahom communities of Sivasagar district of Assam, India are known as Sujen, Apong and Xajpani , respectively. The concentrations of Na, K, Cr, Mn, Fe, Co, Ni, Cu, Zn, Cd and Pb in these traditional drinks have been determined with a view to making the general public aware of the average daily intake of these metals from the consumption of these rice beers. The metal contents were estimated using atomic spectrometry after digesting the samples with nitric acid and sulphuric acid. The mean concentrations of the metals (mg/L) in the samples were: 20–60 for Na; 300–460 for K; 0.011–0.325 for Mn; 0.709–4.15 for Fe; 0.13–0.313 for Co; 0.28–0.554 for Ni; 0.008–0.074 for Cu; 0.674–3.968 for Zn; 0.02–0.05 for Cd; and 0.48–1.13 for Pb. The presence of Cr could not be detected. Based on the results, traditional alcoholic beverages consumed by the ethnic communities of Assam, India, can be considered safe and can be used as a supplement of essential nutrients such as potassium, iron, manganese and zinc. The metal contents of these rice beers have been compared with those of wheat and barley beers. Copyright © 2017 The Institute of Brewing & Distilling     

腐乳前酵过程中生物胺含量变化

采用丹磺酰氯柱前衍生、HPLC检测腐乳前酵过程中生物胺含量变化;同时,检测多肽、氨基态氮含量的变化。结果表明:在前酵过程中,多肽和氨基态氮的含量均呈增长趋势,生物胺总量的上升趋势与氨基态氮一致,总胺含量分别达到971.1mg/kg和782.0 mg/kg,但两种菌种发酵产物中,各种生物胺含量的变化趋势不尽相同,雅致放射毛霉发酵产物中,尸胺和酪胺含量分别达到460.1 mg/kg、318.5 mg/kg,两者共占生物胺总量的80.2%,其余6种生物胺含量均低于100 mg/kg;少孢根霉发酵产物中,尸胺含量为668.0 mg/kg,占生物胺总量的85.4%,其余7种生物胺含量均低于50 mg/kg。     

发酵型饮料酒中生物胺含量的调查与分析

利用反相高效液相色谱技术,以丹磺酰氯柱前衍生,分析了我国市场中32个啤酒样品、32个葡萄酒样品和12个黄酒样品中生物胺的含量。结果表明,我国啤酒、葡萄酒样品中含有较低的生物胺物质,平均含量分别为4.787 mg/L和11.240 mg/L,黄酒中生物胺含量较高,达到了78.304 mg/L。3种饮料酒含量较多的单体生物胺均为腐胺和酪胺,我国葡萄酒中的组胺含量低于国际现有组胺标准的最低限量要求。不同企业生产的啤酒样品和不同原产地的葡萄酒样品中组胺含量存在显著差异,黄酒样品中生物胺含量为18.603～140.010 mg/L,样品间差异很大。     

高效液相色谱法测定市售泡凤爪中的生物胺

采用丹磺酰氯为柱前衍生,建立高效液相色谱法同时测定市售泡凤爪中色胺、β-苯乙胺、腐胺、尸胺、组胺、酪胺、亚精胺、精胺8种生物胺含量的方法。色谱条件:C18色谱柱分离,以水和乙腈为流动相梯度洗脱,流速0.8mL/min,紫外检测器,检测波长:254nm。在此条件下,8种生物胺在23min内实现了良好的分离,该方法标准曲线相关系数均在0.998以上,精密度在可接收范围内（RSD<5%）,8种生物胺的平均回收率在90.41%⁹9.66%之间。结果表明该方法灵敏度高,精密度和重复性好,可快捷、准确地对市售泡凤爪中的生物胺进行检测。检测出生物胺总量范围在72.42⁴09.67mg/kg,其中,色胺、组胺、腐胺、尸胺、亚精胺的检出率为100%,其平均含量分别为47.53、26.20、35.65、12.94、8.15mg/kg。      

Biogenic amines and the importance of starter cultures for malolactic fermentation

Biogenic amines are compounds produced mainly by microorganisms from the decarboxylation of some amino acids which may cause several health issues in susceptible people. In the winemaking process, one of the factors with the greatest impact on the final concentration of biogenic amines in wine is the malolactic fermentation, which mainly involves the action of lactic acid bacteria. This article gathers scientific literature on the importance of the use of inoculation in winemaking, especially for the potential formation of biogenic amines in spontaneous fermentations, with emphasis on malolactic fermentation. It establishes the set of attributes that influence the formation of biogenic amines in winemaking and aspects related to their toxicity, especially histamine and tyramine. With the growing interest of the market in products with less chemical appeal, the safety of wines, whether from non‐conventional or traditional winemaking, must increasingly be observed. Therefore, the importance of using cultivated starter cultures is discussed, along with the safety of organic wines and the presentation of articles that seek to reconcile the production of organic wine with the preservation of the ‘microbiological terroir’ in a safe way, using selected wild yeasts and lactic acid bacteria.