| 发酵食品中生物胺的研究进展 |
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| 引用本文： | 曲映红. 发酵食品中生物胺的研究进展[J]. 食品工业, 2012, 0(3): 115-119 |
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| 作者姓名： | 曲映红 |
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| 作者单位： | 上海海洋大学 |
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| 摘 要： | 生物胺是一种低分子量有机碱,主要是通过氨基酸的脱羧作用生成,广泛存在于食品尤其是发酵食品中。综述了目前国内外关于发酵食品中生物胺的研究情况,主要包括生物胺的来源、生理及毒害作用以及检测方法的研究进展。
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| 关 键 词： | 发酵食品 生物胺 生理活性 检测方法 |
Research Progress of Biogenic Amines in Fermented Foods |
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| Qu Ying-hong. Research Progress of Biogenic Amines in Fermented Foods[J]. The Food Industry, 2012, 0(3): 115-119 |
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| Authors: | Qu Ying-hong |
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| Affiliation: | Qu Ying-hong Shanghai Ocean University(Shanghai 201306) |
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| Abstract: | Biogenic amines are organic bases with low molecular weight,which are formed mainly by decarboxylation of amino acids.They are widely present in foods,especially in fermented ones.Review the status of research on biogenic amines in fermented foods,including the source,physiological activity,toxicity and analytical methods. |
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| Keywords: | fermented foods biogenic amines physiological activity analytical methods |
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