豆豉中生物胺含量的动态变化研究

采用高效液相色谱法对豆豉中生物胺含量进行动态检测。结果表明，纯种强化发酵和自然发酵豆豉样品中均检测出色胺、苯乙胺、腐胺、尸胺、组胺、酪胺、亚精胺和精胺。纯种强化发酵条件下生物胺总含量在前、后发酵时期都呈先上升后下降的趋势，而自然发酵条件下均呈缓慢上升趋势，且前发酵总生物胺含量高于后发酵时期。两种发酵条件下，酪胺和亚精胺为主要生物胺，苯乙胺存在纯种发酵中。纯种强化发酵豆豉总生物胺含量高于自然发酵，酪胺和苯乙胺的含量分别高出2倍和4倍，与生产环境中粪肠球菌的污染关联性较大。豆豉发酵过程和成品中总生物胺含量均＜250 mg/kg，短期内不存在食品安全问题。

Dynamic changes of biogenic amines content in Douchi

The content of biogenic amine in Douchi was detected dynamically by HPLC. The results showed that tryptamine, phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine were found in pure-culture fermentation and natural bacteria-fermented Douchi samples. In pure-culture pre-fermentation and post-fermentation, the variation trend of the total biogenic amines content first increased, then decreased. While the biogenic amines content increased slowly in natural fermentation. The total biogenic amines content in pre-fermentation was higher than that in post-fermentation. Under two fermentation conditions, the primary biogenic amines were tyramine and spermidine, phenylethylamine mainly existed in pure-culture fermentation. The total biogenic amines content in pure-culture fermentation was higher than that in natural fermentation. The tyramine content of bacteria-fermented Douchi was two times higher and phenylethylamine content was four times higher than that in natural bacteria-fermented Douchi products, which might be related to the pollution of Enterococcus faecalis in the environment. The total biogenic amines content was less than 250 mg/kg in the fermentation process and in the product, which indicated no food safety problem in a short time.