不同发酵豆制品中生物胺调查分析

目的 调查腐乳、豆酱和豆豉3类豆制品中生物胺含量, 初步了解发酵豆制品中生物胺存在情况。方法 参照GB 5009.208-2016《食品安全国家标准 食品中生物胺的测定》, 采用高效液相色谱法测定6种腐乳、3种豆酱、6种豆豉中的生物胺含量。结果 腐乳中的生物胺含量明显超出另两类, 其总生物胺平均含量达472.35 mg/kg; 豆酱略高于豆豉, 分别为196.77 mg/kg和171.46 mg/kg。腐乳、豆豉和豆酱样品中含量最高的生物胺均是酪胺, 腐乳样品中居其次的是腐胺, 豆豉和豆酱样品中是章鱼胺, 3种品种样品亚精胺和精胺含量均较少。结论 从整体而言, 3类发酵豆制品生物胺含量在安全范围内。

Investigation and analysis of biogenic amines in different fermented bean products

Objective To investigate the content of biogenic amines in 3 types of soybean products, such as sufu, soybean paste and fermented soybean paste, and to understand the existence of biogenic amines in fermented soybean products. Methods According to GB 5009.208-2016 National Food Safety Standard-Determination of Biogenic Amine in Food, the content of biogenic amines in 6 kinds of sufu, 3 kinds of soybean paste and 6 kinds of fermented soybean paste was determined by high performance liquid chromatography. Results The content of biogenic amines in sufu was obviously higher than that of the other two types, with the average content of total biogenic amines reaching 472.35 mg/kg. The biogenic amines in soybean paste with 196.77 mg/kg were slightly higher than those in fermented soybean paste with 171.46 mg/kg. The biogenic amines with the highest content in sufu, fermented soybean paste and soybean paste were tyramine, the second was putrescine in sufu, octopamine in fermented soybean paste and fermented soybean paste, and the spermidine and spermine contents in the samples of the three varieties were less. Conclusion On the whole, the biogenic amines in the three fermented bean products were within a safe range.