为研究我国酱腌菜中生物胺的积累,采用柱前衍生化高效液相色谱法分析299个不同工艺酱腌菜中8种生物胺含量。结果表明,发酵程度越深,产生物胺含量越高。强发酵类的东北酸菜和现代工业泡菜半成品生物胺平均含量分别为(613.4±163.1)、(800.4±370.9) mg/kg;传统四川泡菜、辣白菜、冬菜、芽菜等弱发酵类生物胺平均含量为100~200 mg/kg;不发酵类的调味海带生物胺平均含量为(36.2±27.9) mg/kg。腐胺、尸胺、组胺和酪胺是酱腌菜中主要的生物胺,尸胺是强发酵酱腌菜中最常见、最多的生物胺。加工工艺是影响生物胺产生的最重要因索,蔬菜种类和卫生状况也会影响酱腌菜中生物胺的积累。参考国际食品中生物胺限量标准,我国酱腌菜总体是安全的。研究结果对酱腌菜生物胺防控及标准制定具有指导意义。
To investigate the accumulation of the intense fermentation in pickles, pre-column derivatization high performance liquid chromatography was used to analyze the contents of 8 biogenic amines in 299 different process pickles. The results showed that the deeper the fermentation, the higher the amine content. The average content of biogenic amine in the intense fermentation sauerkraut and modern industrial paocai semi-finished products was (613.4±163.1) and (800.4±370.9) mg/kg, respectively. The mean biogenic amines content of weak fermentation samples, including traditional Sichuan Paocai, labaicai, dongcai, yacai, and others, were between 100-200 mg/kg. In no fermentation samples, The average biogenic amines content of seasoning kelp was (36.2±27.9) mg/kg, which was the lowest content. Putrescine, cadaverine, histamine and tyramine were the principal biogenic amines found in fermented pickles. Cadaverine was the most frequent and abundant biogenic amines in intense fermentation pickles. The processing technology was the most important factor for generation of BA. In addition, vegetables variety and hygiene level also affected biogenic amines accumulation in pickles. According to the international limit of biogenic amines in food, pickles in China are generally safe. The results of this study could provide guidance for the prevention and control of biogenic amines in pickles and the formulation of standards.
[1] BARDÓCZ S, GRANT G, BROWN D S, et al.Polyamines in food—Implications for growth and health[J].The Journal of Nutritional Biochemistry, 1993, 4(2):66-71.
[2] DAPKEVICIUS M L E, NOUT M R, ROMBOUTS F M, et al.Biogenic amine formation and degradation by potential fish silage starter microorganisms[J].International Journal of Food Microbiology, 2000, 57(1-2):107-114.
[3] LEE J I, KIM Y W.Characterization of amine oxidases from Arthrobacter aurescens and application for determination of biogenic amines[J].World Journal of Microbiology and Biotechnology volume, 2013, 29(4):673-682.
[4] ALVAREZ M A, MORENO-ARRIBAS M V.The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution[J].Trends in Food Science & Technology, 2014, 39(2):146-155.
[5] ORDÓÑEZ J L, TRONCOSO A M, GARCÍA-PARRILLA M D C, et al.Recent trends in the determination of biogenic amines in fermented beverages-A review[J].Analytica Chimica Acta, 2016, 939:10-25.
[6] SPANO G, RUSSO P, LONVAUD-FUNEL A, et al.Biogenic amines in fermented foods[J].European Journal of Clinical Nutrition, 2010, 64(3):95-100.
[7] 刘景, 任婧, 孙克杰.食品中生物胺的安全性研究进展[J].食品科学, 2013, 34(5):322-326.
LIU J, REN J, SUN K J.Safety of biogenic amines in foods[J].Food Science, 2013, 34(5):322-326.
[8] 陈功. 中国泡菜加工技术[M].北京:中国轻工业出版社,2011.
CHEN G.Chinese Paocai Processing Technology[M].Beijing:China Light Industry Press, 2011.
[9] LIU L, DU P, ZHANG G, et al.Residual nitrite and biogenic amines of traditional northeast sauerkraut in China[J].International Journal of Food Properties, 2017, 20(11):2 448-2 455.
[10] JUNG J Y, LEE S H, JEON C O.Kimchi microflora:History, current status, and perspectives for industrial kimchi production[J].Applied Microbiology & Biotechnology, 2014, 98(6):2 385-2 393.
[11] MORET S, SMELA D, POPULIN T, et al.A survey on free biogenic amine content of fresh and preserved vegetables[J].Food Chemistry, 2005, 89(3):355-361.
[12] FRÍAS J, MARTÍNEZ-VILLALUENGA C, GULEWICZ P, et al.Biogenic amines and HL60 citotoxicity of alfalfa and fenugreek sprouts[J].Food Chemistry, 2007, 105(3):959-967.
[13] KALAČ P, ŠPIČKA J, KŘÍŽEK M, et al.Concentrations of seven biogenic amines in sauerkraut[J].Food Chemistry, 1999, 67(3):275-280.
[14] BILGIN B, GENÇCELEP H.Determination of biogenic amines in fish products[J].Food Science and Biotechnology, 2015, 24(5):1 907-1 913.
[15] FERNA-EZ M, FLÓREZ A B, LINARES D M, et al.Early PCR detection of tyraminea-producing bacteria during cheese production[J].The Journal of Dairy Research, 2006, 73(3):318-321.
[16] ROIG-SAGUÉS A X, MOLINA A P, HERNáNDEZ-HERRERO M.Histamine and tyramine-forming microorganisms in Spanish traditional cheeses[J].European Food Research & Technology, 2002, 215(2):96-100.
[17] RABIE M A, SILIHA H, EL-SAIDY S, et al.Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria[J].Food Chemistry, 2011, 129(4):1 778-1 782.
[18] PEÑAS E, FRIAS J, SIDRO B, et al.Impact of fermentation co-itions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut[J].Food Chemistry, 2010, 123(1):143-50.
[19] 唐垚, 唐小曼, 明建英, 等.四川泡菜产生物胺细菌的筛选及产胺能力验证[J].中国调味品, 2019,44(7):81-84.
TANG Y, TANG X M, MING J Y, et al.Screening of amine-producing bacteria from Sichuan pickles and verification of amine-producing ability[J].China Condiment, 2019,44(7):81-84.
[20] LARANJO M, GOMES A, AGULHEIRO-SANTOS A C, et al.Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages[J].Food Chemistry, 2017, 218:129-136.
[21] KUNG H F, LEE Y C, HUANG Y L, et al.Degradation of histamine by Lactobacillus plantarum isolated from miso products[J].Journal of Food Protection, 2017, 80(10):1 682-1 688.
[22] TAYLOR S L, EITENMILLER R R.Histamine food poisoning:Toxicology and clinical aspects[J].CRC Critical Reviews in Toxicology, 1986, 17(2):91-128.
[23] RAUSCHER-GABERNIG E, GABERNIG R, BRUELLER W, et al.Dietary exposure assessment of putrescine and cadaverine and derivation of tolerable levels in selected foods consumed in Austria[J].European Food Research & Technology, 2012, 235(2):209-220.
[24] KALAČ P.Health effects and occurrence of dietary polyamines:A review for the period 2005—mid 2013[J].Food Chemistry, 2014, 161(15):27-39.
[25] MAIJALA R, EEROLA S.Contaminant lactic acid bacteria of dry sausages produce histamine and tyramine[J].Meat Science, 1993, 35(3):387-395.
[26] SHALABY A R.Significance of biogenic amines to food safety and human health[J].Food Research International, 1996, 29(7):675-690.
[27] 郭晓丽, 李二虎, 王鲁峰, 等.一种新的柱前衍生RP-HPLC法分析酱腌菜中的生物胺[J].现代食品科技, 2017, 33(10):237-244.
GUO X L, LI E H, WANG L F, et al.Analysis of biogenic amines in pickled vegetable by a new pre-column derivatization of RP-HPLC[J].Modern Food Science & Technology, 2017, 33(10):237-244.
