蓝莓酒渣对泡菜亚硝酸盐和生物胺的抑制作用

为减少泡菜中亚硝酸盐和生物胺的含量,提高泡菜品质,将蓝莓酒渣应用于泡菜制作中,探究蓝莓酒渣添加量(0(对照)、3%、6%、9%)(以白菜质量计)对泡菜发酵过程中亚硝酸盐和生物胺形成的抑制作用,以及对泡菜理化指标、微生物指标和感官品质的影响。通过单因素试验和正交试验确定了泡菜液的最佳配比和发酵条件;泡菜经过破碎、匀浆得到泡菜匀浆,并测定其亚硝酸盐、生物胺含量及总还原力和1,1-二苯基-2-三硝基苯肼自由基清除率。结果表明,蓝莓酒渣的添加使泡菜发酵速度减慢,在保持泡菜酸味无显著降低(P0.05)的基础上对泡菜中菌落总数、亚硝酸盐和生物胺含量达到了显著的抑制效应(P0.05),且抑制效果随添加量的增加而增强。当蓝莓酒渣添加量为9%时,发酵结束后,泡菜中亚硝酸盐残留量比对照组低62.20%,总生物胺含量比对照组低29.19%。另外,添加蓝莓酒渣显著增强了泡菜及发酵液的抗氧化性能(P0.05)。综上,将蓝莓酒渣作为辅料加入泡菜中进行发酵,能有效减少泡菜中亚硝酸盐和生物胺含量,提升泡菜制品的营养价值,改变泡菜的色泽。     

潮州市卤肉制品亚硝酸盐含量及壳聚糖在卤肉制品加工中的应用

本文对潮州市市售卤肉制品中亚硝酸盐残留量进行调查,同时考查水溶性壳聚糖对自制卤猪肉中亚硝酸盐含量的影响及其对卤猪肉的保鲜效果.结果显示潮州市售的4种217个样品中存在不同程度的亚硝酸盐超标,其中卤猪肉的合格率为62.9 %,卤鸡肉为64.5 %,卤鹅肉为71.8 %,卤鸭肉合格率为76.6 %;水溶性壳聚糖可减缓卤肉制品加工中亚硝酸盐的产生和细菌的生长,可作卤肉制品的食品添加剂.     

一卤鲜鲈鱼加工过程中蛋白质结构变化及安全性的研究

为了揭示一卤鲜鲈鱼加工过程中蛋白质结构基团变化及安全性情况,本研究分别于5个加工时间点对一卤鲜鲈鱼进行取样,分析蛋白羰基含量、总巯基含量、表面疏水性、菌落总数、亚硝酸盐、脂质过氧化值、生物胺的变化。结果表明,一卤鲜鲈鱼的羰基含量在整个加工过程中没有显著性变化(p0.05),而蛋白的总巯基含量在加工过程中呈下降趋势。鲈鱼肌浆蛋白和肌原纤维蛋白表面疏水性在腌制阶段上升,疏水性分别增加了15.06%和101.03%,并在随后的脱盐阶段下降,与腌制72 h相比,分别减少了24.85%和42.79%。菌落总数腌制阶段保持在(3.9~9.7)×10~3CFU/g范围内,但在脱盐阶段迅速增加,最终产品中菌落总数达到1.2×10~5CFU/g。亚硝酸盐含量和脂质过氧化值在腌制阶段分别增加了2.5倍和10.7倍,而在脱盐阶段基本不变。脱盐阶段生物胺含量上升最多的为组氨酸,但没有超过安全限量300 mg/kg。产品中各指标均符合安全标准。     

蓝莓对蒸煮火腿中亚硝酸盐和亚硝胺的抑制作用研究

目的研究15种不同品种蓝莓果对肉制品加工过程中亚硝酸盐残留量和亚硝胺生成量的抑制作用。方法 以蒸煮火腿加工工艺为基础,对15种不同品种蓝莓果进行实验,依据GB 5009.33-2010测定肉制品中亚硝酸盐的含量,采气相色谱质谱联用技术(GC-MS)测定肉制品中的8种亚硝胺[N-亚硝基二甲基胺(NDMA)、N-亚硝基甲乙胺(NMEA)、N-亚硝基二乙基胺(NDEA)、N-亚硝基吡咯烷(NPYR)、N-亚硝基二丙基胺(NDPA)、N-亚硝基哌啶(NPIP)、N-亚硝基二丁基胺(NDBA)、N-亚硝基二苯基胺(NDphe A)]。结果 15种蓝莓果对亚硝酸盐的抑制率在6.27%~38.11%之间,平均值为25.17%,对亚硝胺的抑制率在53.64%~71.54%之间,平均值为63.01%。结论 蓝莓果对肉制品加工过程中亚硝酸盐和亚硝胺的含量具有显著抑制作用。     

市售咸干鲅鱼的安全性分析

为了初步探究咸干鲅鱼的安全问题,该研究以青岛市售的8种咸干鲅鱼为研究对象,对其理化和安全指标进行检测,包括样品的水分含量、盐含量、亚硝酸盐含量、挥发性盐基氮(TVB-N)、生物胺含量、硫代巴比妥酸值(TBA)以及过氧化值(POV)含量。结果表明,市售的8种不同水分、盐分的咸干鱼安全评价指标各不相同,其中粗盐腌制的咸干鱼亚硝酸盐含量和TBA含量较高;低盐高水分的咸干鱼亚硝酸盐含量和生物胺总量较高,TVB-N含量也相对较高,但是感官评价值最高;高盐咸干鱼亚硝酸盐含量低,感官评价低,8种样品这些指标的含量都在安全范围内,但脂肪氧化指标POV均超过限量标准。     

泡菜制作工艺对亚硝酸盐含量的影响

采用N-(1-萘基)=乙二胺比色测定法对不同原料(萝卜和白菜)、不同盐水浓度的泡菜中亚硝酸盐含量进行测定,比较加入大蒜对亚硝酸盐产生的影响.亚硝酸盐与胺反应,在胃腔中形成强致癌物——亚硝胺,诱发消化系统癌变,对人类健康构成潜在威胁.对泡菜腌制提出建议,便于腌制安全的泡菜.     

复合发酵剂和香辛料对发酵香肠中N-亚硝胺形成的抑制作用

为将复合发酵剂和香辛料应用到发酵香肠中以提高其安全品质,特别是抑制肉制品中N-亚硝胺的形成,利用复合发酵剂和香辛料制作发酵羊肉香肠,分为对照组、发酵剂组、沙葱+孜然组和沙葱+孜然+发酵剂组。以2%的接种量接种发酵剂并添加3%香辛料至香肠肉馅中,腌制后灌肠,经发酵、干燥、成熟阶段得到成品。将各阶段的样品取样测定各组产品的p H值、aw、亚硝酸盐、8种生物胺和7种亚硝胺含量的变化。试验结果表明:复合发酵剂和香辛料共同作用下效果最好,经发酵2 d,即可使产品中亚硝酸盐残留量(4.86 mg/kg)显著降低。成熟结束(8 d),可有效降低NDMA、NDEA、NMOR和NPIP的含量(P0.05),并抑制生物胺(色胺、苯乙胺、腐胺、尸胺、组胺、酪胺)的积累(P0.05),NDMA含量(1.605μg/kg)符合国家标准。同时促进发酵香肠pH值和水分活度的降低,减少亚硝酸盐含量(P0.05),改善产品品质。     

白酒中5种生物胺的HPLC定量分析

应用紫外检测-反相高效液相色谱(RP-HPLC)检测技术,建立了白酒中多种生物胺的定量方法.定量方法包括液液萃取(LLE)、丹磺酰氯柱前衍生、氮吹浓缩、RP-HPLC检测.采用Agilent C18色谱柱(4.6 mm×250mm,5μm),流动相采用乙腈和水,进行梯度洗脱,流速为0.4mL/min,柱温为20℃,检测波长为254nm.该方法在线性范围内线性关系良好(R2＞0.99),5种生物胺的最低检测限为0.001 ～ 0.032 mg/L,相对标准偏差(RSD)低于6％,回收率为80.19％ ～104.05％.研究结果表明,白酒中生物胺与发酵酒中不同,其吡咯烷浓度最高.初步检测了三种基本香型的白酒,与浓香型、清香型白酒相比,酱香型白酒具有更低的生物胺.     

乳酸菌中生物胺氧化酶菌株的筛选

为获得良好的具有生物胺降解能力的肉品发酵剂,本文以实验室前期筛选的63株乳酸菌作为研究对象,利用双层显色平板试验,氧化酶试验和高效液相色谱检测对产生物胺氧化酶菌进行筛选,并对所筛选的菌株做抑菌试验和耐盐耐亚硝酸盐等试验。结果表明:本次实验筛选出4株(1株Pediococcus acidilactici,1株Pediococcus pentosaceus,2株Lactobacillus plantarum)具有较强生物胺氧化能力的乳酸菌,其中以乳酸片球菌(Pediococcus acidilactici)的生物胺降解能力最好,其对苯乙胺、色胺、组胺、腐胺、尸胺、酪胺、亚精胺和精胺的降解率分别为56.71%、51.40%、40.86%、28.12%、18.92%、24.59%、18.20%和9.68%。通过抑菌试验和耐盐耐亚硝酸盐等试验发现乳酸片球菌对致病性大肠杆菌,单增李斯特菌,金黄色葡萄球菌具有良好抑菌效果,且耐盐能力在6%以上,耐亚硝酸盐能力在0.15 g/kg以上,最适温度为37℃,最适p H为6.5。     

剁辣椒发酵制品发酵用乳酸菌的选育、鉴定与接种发酵试验

选育了两株剁辣椒发酵制品接种发酵用乳酸菌(Lact.chili.2和Lact.chili.23),经鉴定均符合植物乳杆菌的特征,性能测试知其产酸快,亚硝酸盐降解能力较强,且不产生生物胺。经接种与低盐发酵实验证明:产品中亚硝酸盐含量低,发酵后期产品酸度稳定。     

Effect of temperature on evolution of free amino acid and biogenic amine contents during storage of Azeitão cheese

A study on the evolution of free amino acids and biogenic amines in Azeitão cheese during 4 weeks at different temperatures of storage (4 and 25°C) was performed. Free amino acids and biogenic amines were determined by RP-HPLC with visible detection, following extraction from the cheese and derivatization with dabsyl chloride. The method presented a linear relation between peak area and concentration from 2–200 mg/l. The detection limit value was less than 1.5 mg/l. The average repeatability was less than 4%. The major free amino acids were proline, valine, isoleucine and leucine and the major amines were tyramine, cadaverine and histamine. Room temperature (25°C) promoted a significant increase of the contents of valine, leucine, tyramine and putrescine, expressed as g/kg of dry matter. These two free amino acids and two biogenic amines may serve as indicators of temperatures changes in ripened cheese.     

反复卤煮对鸭胸肉和卤汤中杂环胺及其前体物的影响

为探究卤汤反复使用对鸭胸肉和卤汤中杂环胺及其前体物的影响,本文以鸭胸肉为原料,模拟盐水鸭的制作工艺,测定鸭肉和卤汤中杂环胺及其前体物的含量。结果表明:随着卤汤使用次数的增多,鸭肉和卤汤中肌酸、氨基酸、葡萄糖含量均显著升高(p<0.05)并且卤汤中前体物上升速率大于鸭肉。鸭肉和卤汤中杂环胺总量随卤煮次数直线上升,线性方程分别为y=0.0224x+1.7209(R2=0.9871)和y=0.0157x+0.3821(R2=0.9442)。卤汤反复使用40次后,鸭肉和卤汤的杂环胺总量分别为2.74、1.08 ng/g。卤汤反复使用过程中,鸭肉和卤汤中肌酸、氨基酸、葡萄糖含量呈现上升趋势,同时杂环胺也不断富集。因此,应尽量避免卤汤的反复使用。     

Formation of biogenic amines throughout the industrial manufacture of red wine

Changes in biogenic amines (histamine, methylamine, ethylamine, tyramine, phenylethylamine, putrescine, and cadaverine) were monitored during the industrial manufacture of 55 batches of red wine. The origin of these amines in relation to must, alcoholic fermentation, malolactic fermentation, sulfur dioxide addition, and wine aging and the interactions between amines and their corresponding amino acids and pH were statistically evaluated in samples from the same batches throughout the elaboration process. Some amines can be produced in the grape or the musts (e.g., putrescine, cadaverine, and phenylethylamine) or can be formed by yeast during alcoholic fermentation (e.g., ethylamine and phenylethylamine), although quantitatively only very low concentrations are reached in these stages (less than 3 mg/liter). Malolactic fermentation was the main mechanism of biogenic amine formation, especially of histamine, tyramine, and putrescine. During this stage, the increase in these amines was accompanied by a significant decline in their amino acid precursors. Significant correlations between biogenic amine formation and the disappearance of their corresponding amino acids were observed, which clearly supports the hypothesis that malolactic bacteria are responsible for accumulation of these amines in wines. No increase in the concentration of biogenic amines was observed after SO2 addition and during wine aging, indicating that sulfur dioxide prevents amine formation in subsequent stages.     

牦牛乳硬质干酪成熟过程中生物胺与细菌群落结构分析

成熟干酪易产生生物胺,生物胺对人体健康具有影响,因此,为了探究牦牛乳硬质干酪的质量安全性,本实验利用高效液相色谱和高通量测序技术对干酪成熟过程中生物胺和细菌群落结构进行测定和分析。结果表明：牦牛乳硬质干酪中主要生物胺为腐胺、2-苯乙胺、酪胺、组胺和尸胺,在1～6 个月成熟过程中,干酪中各生物胺含量呈现增加趋势。干酪中生物胺含量最高阶段均出现在成熟期5～6 个月。干酪中组胺、酪胺和总生物胺含量分别低于推荐安全剂量50、100 mg/kg和1 000 mg/kg。干酪中游离氨基酸含量与除组胺之外的各生物胺含量、总生物胺含量、成熟时间之间具有显著正相关性（P＜0.01,P＜0.05）,各生物胺含量之间也存在正相关性。不同成熟期干酪包含相同属的微生物,其中链球菌属（Streptococcus）为优势菌属,平均相对丰度为84.63%,明串珠菌属（Leuconostoc）次之,平均相对丰度为6.91%,其他分别为乳杆菌属（Lactobacillus）、拉乌尔菌属（Raoultella）、不动杆菌属（Acinetobacter）、假单胞菌属（Pseudomonas）、肠杆菌属（Enterobacter）和无分类的肠杆菌科（unclassified_Eunnterobacteriaceae）。不同成熟期干酪中各菌属的相对丰度具有差异。本研究可为评估牦牛乳硬质干酪的质量安全性和生物胺形成机理提供理论依据。     

减盐对东北农家酱中生物胺形成的影响

目的:研究减盐对东北农家酱中生物胺形成的影响.方法:对正常食盐添加量与减盐条件(在正常食盐添加量的基础上分别减少10％、20％、30％、40％)下的东北农家酱中总胺与8种生物胺(精胺、腐胺、色胺、苯乙胺、尸胺、组胺、酪胺、亚精胺)的含量进行分析,相应地对理化指标(氨基酸态氮、总酸含量)、微生物指标(菌落总数)进行分析,...     

我国传统干酪中生物胺含量检测分析

通过反相高效液相色谱法对来自内蒙古、新疆、西藏、云南、北京市场共17种中国传统干酪样品生物胺含量进行了分析。结果表明,反相高效液相色谱法能准确地测定干酪中生物胺含量;在全部干酪样品中,8种生物胺含量大小不一,生物胺总量在1.30～41.27 mg/kg范围内,均低于国家标准规定要求,其中有14个样品的生物胺总量低于10 mg/kg,第10号干酪生物胺含量为41.27 mg/kg,为所有样品中含量最高,其次为第1号样品和第9号样品,分别为18.48 mg/kg和10.35 mg/kg。相关性分析结果显示,色胺与苯乙胺,腐胺与尸胺、酪胺、亚精胺,组胺与精胺,酪胺与精胺之间在0.01水平上具有显著相关性。     

Biogenic Amines in Wines

Biogenic amines are low molecular weight organic compounds that occur in fermented foods and are produced mainly through the microbial decarboxylation of amino acids. Decarboxylation of several amino acids can form some biogenic amines in wines such as histamine, tyramine, putrescine, and phenylethylamine. Biogenic amines can cause direct or indirect toxicity when their concentrations are high in food. The enological importance of the biogenic amines in wines is due to their possible toxicological risks and the possibility of the relationship between high amine content and unsanitary conditions during wine production. Various analytical techniques have been developed for the determination of biogenic amines in wines. In this article, the presence, the formation, the microorganisms and the methods of determination of biogenic amines in wine and other fermented foods are reviewed.     

湖南腊肉中生物胺含量及品质分析

目的:评价湖南腊肉的综合品质。方法:采用丹磺酰氯衍生,高效液相色谱—紫外检测湖南腊肉制品中8种生物胺的含量,并对水分含量、过氧化值及亚硝酸盐等理化指标进行测定。结果:湖南腊肉制品中尸胺、腐胺、精胺、酪胺是主要的生物胺,生物胺总量在127.22~166.24 mg/kg,组胺含量0.43~10.24 mg/kg,酪胺含量2.11~57.60 mg/kg;样品中的含水量在13%~23%,过氧化值为0.0142~0.0350 g/100 g,亚硝酸盐检出范围为2.15~7.50 mg/kg。结论:湖南腊肉制品生物胺含量均低于欧盟和美国食品和药品管理局的标准,各理化指标均符合国家国标。     

Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria

The contents of free amino acids and biogenic amines in spontaneously fermented sauerkraut, inoculated or not with specific lactic acid bacterium strains, were monitored throughout 45 d of storage. The strains tested were Lactobacillus plantarum 2142, Lactobacillus casei subsp. casei 2763 and Lactobacillus curvatus 2771. In both the control and the experiments, the total amino acid contents increased with time – and the predominant ones were aspartic acid, arginine and glutamic acid. However, upon inoculation with either strain, the total biogenic amine contents remained considerably lower than those of the control (especially in the cases of L. casei subsp. casei and L. curvatus); every single biogenic amine was actually below the 100 ppm-threshold. The dominant biogenic amines in the control were putrescine – and tyramine and histamine, to a lesser extent; the putrescine content was 10-fold lower if inoculation had taken place with either lactobacillus tested; and histamine and tyramine were essentially absent during storage, whereas they ranked above 200 ppm in the control by 45 d. Hence, an efficient food-grade biological tool was made available that constrains buildup of dangerous biogenic amines in fermented vegetables during storage.     

Interrelationships among microbiological, physicochemical, and biochemical properties of Terrincho cheese, with emphasis on biogenic amines

Changes in the microbiological, physicochemical, and biochemical characteristics of Terrincho cheese as represented by native microflora, pH, water activity, soluble nitrogen fractions, free amino acids, and biogenic amines (e.g., ethylamine, dimethylamine, tryptamine, phenylethylamine, putrescine, cadaverine, histamine, tyramine, cystamine, and spermine) during ripening were monitored. Terrincho is a traditional Portuguese cheese manufactured from raw ewe's milk. The main groups of microorganisms (lactococci, lactobacilli, enterococci, pseudomonads, staphylococci, coliforms, yeasts, and molds) were determined following conventional microbiological procedures. Free amino acids and biogenic amines were determined by reverse-phase high-performance liquid chromatography, following extraction from the cheese matrix and derivatization with dabsyl chloride. The total content of free amino acids ranged from 1,730 mg/kg of dry matter at the beginning of the ripening stage to 5,180 mg/kg of dry matter by day 60 of ripening; such an increase was highly correlated with the increase of water-soluble nitrogen in total nitrogen, 12% trichloroacetic acid-soluble nitrogen in total nitrogen, and 5% phosphotungstic acid-soluble nitrogen in total nitrogen throughout ripening. Histamine was consistently present at very low levels, whereas putrescine, cadaverine, and tryptamine were the dominant biogenic amines and increased in concentration during ripening. Ethylamine, tryptamine, phenylethylamine, and cystamine reached maxima by 30 days of ripening and decreased thereafter. Significant correlations between amino acid precursors and corresponding biogenic amines, as well as between biogenic amines and microbial viable numbers, were observed.