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泡菜中生物胺污染及控制方法研究进展

  • 陈露 ,
  • 尹礼国 ,
  • 朱文优 ,
  • 刘雯雯 ,
  • 曾鹏
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  • 1(宜宾学院 农林与食品工程学部,四川 宜宾,644000)
    2(固态发酵资源利用四川省重点实验室,四川 宜宾,644000)
第一作者:硕士,助教(尹礼国教授为通信作者,E-mail:156948727@qq.com)

收稿日期: 2021-09-07

  修回日期: 2021-10-22

  网络出版日期: 2022-06-23

基金资助

固态发酵资源利用四川省重点实验室2020年度开放基金项目(2020GTJ007);川菜发展研究中心2021年度科研项目(CC21Z12);四川省新农科研究与改革实践项目(SXNK20201)

Review on the contamination of biogenic amines and its control methods in pickle

  • CHEN Lu ,
  • YIN Liguo ,
  • ZHU Wenyou ,
  • LIU Wenwen ,
  • ZENG Peng
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  • 1(Faculty of Agriculture, Forestry and Food Engineering,Yibin University, Yibin 644000, China)
    2(Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin 644000, China)

Received date: 2021-09-07

  Revised date: 2021-10-22

  Online published: 2022-06-23

摘要

从生物胺的类型、产生机理、毒害作用、限量标准、泡菜中污染情况以及控制方法等方面,对泡菜中的生物胺进行系统阐述和分析。目前报道显示,泡菜中腐胺、尸胺、酪胺、组胺等生物胺的污染水平较高,尤以尸胺的暴露水平最大(349.43 mg/kg),生物胺的含量一般随发酵时间的增加而增加。可通过接种优良菌种、控制原料和包装材料质量、添加抑菌成分以及控制发酵温度、pH、盐浓度、发酵时间和发酵方式等方法,降低泡菜中生物胺的含量。该文通过对泡菜中生物胺的系统分析,可为泡菜食品的安全性研究及品质调控提供参考。

本文引用格式

陈露 , 尹礼国 , 朱文优 , 刘雯雯 , 曾鹏 . 泡菜中生物胺污染及控制方法研究进展[J]. 食品与发酵工业, 2022 , 48(11) : 303 -309 . DOI: 10.13995/j.cnki.11-1802/ts.029314

Abstract

The contamination, exposure levels and control methods of biogenic amines in pickles are analyzed in this paper. The type, formation mechanism, toxicity, limit standards, contamination and control methods of biogenic amines in pickles are systematically reviewed and analyzed. The pickles were contaminated with high exposure levels of putrescine, cadaverine, tyramine, histamine, and the contamination of cadaverine might reached up to 349.43 mg/kg. With the increasing fermentation time, the content of biogenic amines increased. The content of biogenic amines in pickle can be reduced by inoculating strains, controlling the quality of raw and packaging materials, adding antibacterial ingredients, controlling fermentation temperature, pH, salt concentration as well as time, and other fermentation factors. This review can provide a reference for the safety research and quality control of pickle through the systematic analysis of biogenic amines in pickle.

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