豆豉、腐乳蛋白质降解物限量标准研究

目的：测定豆豉、腐乳中包括挥发性盐基氮（total volatile basic nitrogen，TVB-N）值、三甲胺、硫化氢、生物胺在内的蛋白质分解产物含量，确定豆豉、腐乳中蛋白质的腐败程度，为生产更安全的豆豉、腐乳等发酵豆制品提供依据。方法：参考GB/T 5009.44-2003《肉与肉制品卫生标准的分析方法》、GB/T 5009.179-2003《火腿中三甲胺氮的测定》、GB/T 16489-1996《水质：硫化物的测定：亚甲基蓝分光光度法》及其他文献分别对样品中TVB-N值、三甲胺及硫化氢等进行测定。结果：豆豉中TVB-N值、总生物胺、腐胺、三甲胺及硫化氢的含量分别为8.20～372.72 mg/100 g、15.67～2 057.56 mg/kg、ND～276.03 mg/kg、0.26～10.43 mg/100 g及1.22～27.27 mg/kg；腐乳中的含量分别为95.33～652.94 mg/100 g、11.38～2 406.95 mg/kg、11.38～1 147.32 mg/kg、0.42～4.31 mg/100 g及0.27～3.72 mg/kg。结论：腐乳、豆豉中TVB-N、三甲胺、硫化氢、生物胺等腐败变质物质大量生成，影响此类食品的可食用性。可初步将TVB-N值、腐胺、总生物胺及三甲胺含量作为腐乳的腐败变质标志物；TVB-N值、总生物胺及三甲胺含量作为豆豉的腐败变质标志物，结合生产环节确定此类物质的限定值。

Limit Standards for Protein Decomposition Products in Sufu and Douchi

Objective: To determine the values of total volatile basic nitrogen (TVB-N), trimethylamine, hydrogen sulfide
and biogenic amines derived from the decomposition of proteins in sufu and Douchi and consequently ensure the safety of
fermented soybean products. Methods: The above parameters were measured according to the Chinese national standards
(GB/T 5009.44—2003, GB/T 5009.179—2003, and GB/T 16489—1996) and previously published methods, respectively.
Results: The values of TVB-N, total biogenic amine, putrescine, trimethylamine, and hydrogen sulfide of Douchi were 8.20–
372.72 mg/100 g, 15.67–2 057.56 mg/kg, ND–276.03 mg/kg, 0.26–10.43 mg/100 g and 1.22–27.27 mg/kg, respectively,
while those of sufu were 95.33–652.94 mg/100 g, 11.38–2 406.95 mg/kg, 11.38–1 147.32 mg/kg, 0.42–4.31 mg/100 g and
0.27–3.72 mg/kg, respectively. Conclusions: Sufu and Douchi are rich in TVB-N, TMA, H2S and BAs, which adversely affect the
eating quality of products. TVB-N, putrescine, total biogenic amines and trimethylamine are preliminarily considered as indicators
of sufu spoilage whereas spoilage indicators for Douchi are TVB-N, total biogenic amines and trimethylaminecan. The limit
standards for these indicators could be determined by taking the production process into account.