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| 腐乳中生物胺的存在、污染途径及控制研究进展 | |
| 引用本文： | 涂婷,龙文胜,蒋立文,何晓鹏. 腐乳中生物胺的存在、污染途径及控制研究进展[J]. 中国酿造, 2013, 32(12): 1-4. DOI: 10.3969/j.issn.0254-5071.2013.12.001 |
| 作者姓名： | 涂婷 龙文胜 蒋立文 何晓鹏 |
| 作者单位： | 1.湖南农业大学食品科技学院，湖南长沙410128；2.长沙市望城区质量技术监督局，湖南长沙410200；3.湖南省发酵食品工程技术研究中心，湖南长沙410128；4.湖南农业大学食品科学与生物技术湖南省重点实验室，湖南长沙410128；5.湖南华越食品有限公司，湖南长沙410209 |
| 基金项目： | 国家自然科学基金资助项目（31371828） |
| 摘 要： | 腐乳是我国大众喜爱的一种传统发酵豆制品，由于其发酵过程中形成的生物胺具有潜在的毒性而成为目前研究的热点问题之一。文章综述了腐乳的科研工作者对生物胺存在情况的研究现状，对腐乳中生物胺的检测方法现状及控制标准进行了分析，对腐乳中生物胺的来源及控制手段提出了建议，为腐乳安全性评价及未来标准修改完善提供参考。 |
| 关 键 词： | 腐乳 生物胺 食品 腐胺 |
Existence,contamination route and control of biogenic amines in sufu |
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| TU Ting;LONG Wensheng;JIANG Liwen;HE Xiaopeng. Existence,contamination route and control of biogenic amines in sufu[J]. China Brewing, 2013, 32(12): 1-4. DOI: 10.3969/j.issn.0254-5071.2013.12.001 | |
| Authors: | TU Ting LONG Wensheng JIANG Liwen HE Xiaopeng |
| Affiliation: | 1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2.Bureau of Quality and Technical Supervision in Wangcheng District, Changsha 410200, China; 3.Hunan Provincial Engineering and Technology Research Center for Fermented Food, Changsha 410128, China; 4.Hunan Key Laboratory of Food Science and Biological Technology, Changsha 410128, China; 5.Hunan Huayue Food Co., Ltd., Changsha 410209, China |
| Abstract: | Sufu is a traditional fermenting soybean food with great popularity.For potential toxicity in biogenic amines produced in fermentation process,it has become hot issue recently.This paper reviewed about research status on existence ofbiogenic amines in sufu.It also analyzed the current inspection methods to find biogenic amines in sufu and relevant control standards.The paper offered some suggestions and advices for the sources and control measures ofbiogenic amines in sufu and then gave some reference to amend and improve the safety evaluation standard of sufu in the future. |
| Keywords: | sufu biogenic amines food putrescine |
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