| 传统发酵蔬菜中生物胺的研究进展 |
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| 引用本文： | 唐小曼, 唐垚, 张其圣, 陈功, 余文华, 刘清斌. 传统发酵蔬菜中生物胺的研究进展[J]. 食品工业科技, 2019, 40(15): 345-348,355. DOI: 10.13386/j.issn1002-0306.2019.15.057 |
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| 作者姓名： | 唐小曼 唐垚 张其圣 陈功 余文华 刘清斌 |
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| 作者单位： | 1. 四川理工学院, 四川自贡 643000;2. 四川东坡中国泡菜产业技术研究院, 四川眉山 620000;3. 四川省食品发酵工业研究设计院, 四川成都 611130 |
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| 基金项目： | 中国泡菜现代产业链关键技术研究集成与示范(2016NZ0007);四川省科技成果转化项目(2016CC0076) |
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| 摘 要： | 生物胺是一种低分子量的含氮有机物,人体摄入量过多会引起中毒,在一定条件下能形成致癌性的亚硝胺。近年来,发酵蔬菜中的生物胺受到广泛关注。本文综述了传统发酵蔬菜的生物胺含量、生物胺形成机理、调控生物胺的方法,为发酵蔬菜的质量安全提供参考。
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| 关 键 词： | 发酵蔬菜 生物胺 形成机理 调控 |
| 收稿时间： | 2018-11-07 |
Research Progress of Biogenic Amines in Traditional Fermented Vegetable |
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| TANG Xiao-man, TANG Yao, ZHANG Qi-sheng, CHEN Gong, YU Wen-hua, LIU Qing-bin. Research Progress of Biogenic Amines in Traditional Fermented Vegetable[J]. Science and Technology of Food Industry, 2019, 40(15): 345-348,355. DOI: 10.13386/j.issn1002-0306.2019.15.057 |
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| Authors: | TANG Xiao-man TANG Yao ZHANG Qi-sheng CHEN Gong YU Wen-hua LIU Qing-bin |
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| Affiliation: | 1. Sichuan University of Science&Engineering, Zigong 643000, China;2. Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620000, China;3. Sichuan Academy of Food and Fermentation Industries, Chengdu 611130, China |
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| Abstract: | Biogenic amines are low-molecular-weight nitrogen-containing organic compounds. Excessive intake of humans can cause poisoning,and under certain conditions can form carcinogenic nitrosamines. In recent years,biogenic amines in fermented vegetables have received extensive attention. This paper reviews the bioamine content of traditional fermented vegetables,the formation mechanism of biogenic amines,and the methods of regulating biogenic amines,which provide a reference for the quality and safety of fermented vegetables. |
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| Keywords: | fermented vegetable biogenic amine formation mechanism regulation |
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