为了探究豆瓣酱工业发酵过程中生物胺的生成规律,对工业规模豆瓣酱发酵全过程中生物胺含量进行检测分析,并结合豆瓣酱发酵过程中的理化指标及氨基酸含量进行相关性分析。结果表明,豆瓣酱工业发酵过程中产生的主要生物胺为腐胺、亚精胺与精胺。腐胺在制曲结束后,达到峰值134.96 mg/kg,后逐渐下降;亚精胺与精胺制曲阶段下降,随着发酵时间的延长逐渐上升。Pearson相关性分析表明,在豆瓣酱工业发酵过程中,生物胺与理化指标间具有一定的相关性,除了精氨酸与腐胺和亚精胺之间有显著相关性之外,其余生物胺与其前体氨基酸之间的相关性并不高。
In order to clarify the accumulation profile of biogenic amines (BAs) during industrial fermentation of broad bean paste, the content of biogenic amines, amino acids and other physical-chemical properties were investigated, and the correlation between BAs and physical-chemical parameters was explored during whole fermentation process. The results showed that putrescine, spermidine and spermine were the major BAs in broad bean paste. Putrescine achieved the highest concentration of 134.96 mg/kg after koji-making, and then gradually decreased. Spermidine and spermine decreasing in koji-making process, followed with an increasing trend at main fermentation stage. The Pearson correlation analysis revealed that putrescine and spermidine exhibited strong relationship with arginine, and the correlation between other biogenic amines and their precursor amino acids was less significant.
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