采用苯甲酰氯柱前衍生、HPLC检测永川豆豉制曲过程中生物胺含量的变化;同时,检测水分、总酸和氨基酸态氮含量的变化。结果表明:在制曲过程中,水分含量呈下降趋势,由最初的46.85%降到33.75%;总酸和氨基态氮的含量均呈先增加后下降的趋势。制曲过程中生物胺含量的变化规律是:色胺、2-苯乙胺由最初的未检出分别增加到53.59 mg/kg、52.02 mg/kg;组胺由制曲初期的18.49 mg/kg减少到几乎为0;酪胺由最初的未检出缓慢增长到20.57 mg/kg,随后含量降到几乎为0;腐胺含量随制曲进程呈缓慢的增长;其余生物胺变化不明显,各种生物胺含量均在60 mg/kg以下,生物胺总量的变化趋势与氨基酸态氮含量的变化趋势一致。

The aim of this work was to describe the development of biogeninc amines and nutritional components in the preparation of Yongchuan koji.Biogenic amines were determined by HPLC.Water content,total acidity and amino acid nitrogen were detected.The results showed that water content was decreased from the initial 46.85% to 33.75%.The content of total acid and amino nitrogen were increased at first and then decreased in the process of natural koji-making.The dynamic change pattern of biogenic amines was as follows: typtamine and phenylethylamine were up to 53.59mg/kg and 52.02mg/kg,respectively.The contents of histamine was decreased from 18.49mg/kg to 0mg/kg.Tyramine was increased to 20.57mg/kg,and then decreased.The content of putrescine was slowly increased.The contents of other types of biogenic amines did not change significantly in the process of natural koji-making.The contents of eight biogenic amines were all lower than 60mg/kg.The sum of eight biogenic amines corresponded with the content of amino nitrogen.