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食品中生物胺形成与抑制的研究进展

  • 何璇 ,
  • 马堃 ,
  • 哈斯 ,
  • 邹宇 ,
  • 韩玲钰 ,
  • 李婷婷
展开
  • (大连民族大学 生命科学学院,辽宁 大连,116600)
硕士研究生(李婷婷副教授为通讯作者,E-mail:tingting780612@163.com)

收稿日期: 2020-11-13

  修回日期: 2021-01-01

  网络出版日期: 2021-10-18

基金资助

国家重点研发计划项目(2018YFD0400601)

Research progress on the formation and inhibition of biogenic amines in food

  • HE Xuan ,
  • MA Kun ,
  • HA Si ,
  • ZOU Yu ,
  • HAN Lingyu ,
  • LI Tingting
Expand
  • (College of Life Science, Dalian Minzu University, Dalian 116600, China)

Received date: 2020-11-13

  Revised date: 2021-01-01

  Online published: 2021-10-18

摘要

生物胺是一类天然存在的碱性含氮热稳定有机化合物,其形成主要来自氨基酸的脱羧或醛和酮化合物的氨基化和转氨基作用。适量的生物胺可以促进人体的代谢,过量易致过敏等不良现象。该文综述了生物胺的特性、危害以及与其相关的微生物菌群,也对如何控制、去除生物胺进行了阐述,为食品中生物胺的防控提供了解决方案。

本文引用格式

何璇 , 马堃 , 哈斯 , 邹宇 , 韩玲钰 , 李婷婷 . 食品中生物胺形成与抑制的研究进展[J]. 食品与发酵工业, 2021 , 47(18) : 294 -300 . DOI: 10.13995/j.cnki.11-1802/ts.026163

Abstract

Biogenic amine is a kind of naturally occurring basic nitrogen-containing heat-stable organic compounds, which are mainly formed by the decarboxylation of amino acids or the amination and transamination of aldehydes and ketones. An appropriate number of biogenic amines can promote the metabolism of the human body, excessive allergy, and other adverse phenomena. This paper summarized the characteristics, the harm of biogenic amines, their related microflora and expounds on how to control and remove biogenic amines. It provides a solution for the prevention and control of biogenic amines in food.

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