| 生物胺对食品安全和人类健康的重要性 |
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| 引用本文： | 冯雅蓉,马俪珍. 生物胺对食品安全和人类健康的重要性[J]. 肉类研究, 2005, 0(12): 25-28 |
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| 作者姓名： | 冯雅蓉 马俪珍 |
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| 作者单位： | 山西农业大学食品科学与工程学院,山西,太谷,030801;山西农业大学食品科学与工程学院,山西,太谷,030801 |
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| 摘 要： | 胺是含氧的化合物,是由一个、两个或三个氢原子与氨以烃基或芳基结合的基团。在食物中,氨基酸在脱羧基作用下形成胺类,当这些胺类在活体中与氨基酸以脱羧基的方式结合后,就成为了生物性的胺,简称生物胺。
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| 关 键 词： | 生物胺 安全 健康 |
Significance of biogenic amines to food safety and human health |
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| Feng Ya-rong,Ma Li-zhen. Significance of biogenic amines to food safety and human health[J]. Meat Research, 2005, 0(12): 25-28 |
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| Authors: | Feng Ya-rong Ma Li-zhen |
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| Affiliation: | School of Food Science and Engineering, Shanxi agriculture university, Taigu Shanxi 03080], China |
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| Abstract: | Amines are basic nitrogenous compounds fn which one, two or three atoms of hydrogen fn ammonfa are repiaced by aiky of amines in foods, the action of living biogenic I or aryl groups. Amines acid decarboxylation is the most and the atomatic amines may render a food toxic. When common mode of synthesis these amines are formed by organisms through the decarboxylation process of amino acids, they are designated |
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| Keywords: | Biogenic amines Safe Health |
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