食品与发酵工业 >

2022 , Vol. 48 >Issue 16: 163 - 168

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029856

研究报告

市售四川腊肉中微生物群落结构及生物胺的相关性研究

  • 刘雨萱 ,
  • 任冠洁 ,
  • 鲁家璇 ,
  • 陈玙玲 ,
  • 臧名洋 ,
  • 汤小玲 ,
  • 杨柳青 ,
  • 李建龙 ,
  • 刘书亮 ,
  • 何利 ,
  • 陈淑娟 ,
  • 李琴 ,
  • 杨勇
展开
  • (四川农业大学 食品学院,四川 雅安,625014)
硕士研究生(杨勇教授为通信作者,E-mail:yangyong676@163.com)

收稿日期: 2021-11-02

  修回日期: 2021-11-21

  网络出版日期: 2022-09-16

基金资助

四川省科技厅项目(2020YJ0347);成都市重大科技应用示范(2019YF0900050SN)

收起

Microbial community structure and biogenic amine content in commercial Sichuan bacon

  • LIU Yuxuan ,
  • REN Guanjie ,
  • LU Jiaxuan ,
  • CHEN Yuling ,
  • ZANG Mingyang ,
  • TANG Xiaoling ,
  • YANG Liuqing ,
  • LI Jianlong ,
  • LIU Shuliang ,
  • HE Li ,
  • CHEN Shujuan ,
  • LI Qin ,
  • YANG Yong
Expand
  • College of Food Science, Sichuan Agricultural University, Ya′an 625014, China

Received date: 2021-11-02

  Revised date: 2021-11-21

  Online published: 2022-09-16

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摘要

为探明市售四川腊肉中微生物群落结构、生物胺含量及其相关性,采用传统培养法测定可培养微生物,高效液相色谱法测定生物胺含量。结果表明四川腊肉中最主要的微生物是霉菌、酵母及乳酸菌,川南地区腊肉中微生物数量最多,川东地区最低,与腊肉中总生物胺含量趋势一致。色胺和尸胺是四川腊肉中含量最多的生物胺,都主要存在于瘦肉中(P＜0.05);组胺在肥、瘦肉中均有检出(P＞0.05),其中川北地区腊肉肥肉中组胺含量高于瘦肉;酪胺主要存在于瘦肉中(P＜0.05);腐胺在肥、瘦肉中含量较为接近(P＞0.05)。在56个四川腊肉样品中,瘦肉部分组胺含量平均达到86.39 mg/kg,有27个样品瘦肉中组胺含量超过100 mg/kg;肥肉中组胺含量平均达到49.26 mg/kg,有13个样品肥肉中组胺含量超过100 mg/kg。通过Spearman分析得到,菌落总数与瘦肉总生物胺呈显著正相关(P＜0.05),相关系数为0.28;霉菌和酵母数与瘦肉总胺呈极显著正相关(P＜0.01),相关系数为0.36。

关键词： 四川腊肉; 微生物结构; 生物胺; 高效液相色谱; 相关性

本文引用格式

刘雨萱 , 任冠洁 , 鲁家璇 , 陈玙玲 , 臧名洋 , 汤小玲 , 杨柳青 , 李建龙 , 刘书亮 , 何利 , 陈淑娟 , 李琴 , 杨勇 . 市售四川腊肉中微生物群落结构及生物胺的相关性研究[J]. 食品与发酵工业, 2022 , 48(16) : 163 -168 . DOI: 10.13995/j.cnki.11-1802/ts.029856

Abstract

In order to explore the microbial community structure, biogenic amine content and their correlation in commercial Sichuan bacon, the culturable microorganisms were determined by traditional culture method, and the biogenic amine content was determined by HPLC. The results showed that the main microorganisms in Sichuan bacon were mold, yeast and lactic acid bacteria. The number of microorganisms in bacon from southern Sichuan was the largest, and that in eastern Sichuan was the lowest, which was consistent with the trend of total biogenic amine content in bacon. Tryptamine and cadaverine were the most abundant biogenic amines in Sichuan bacon, which mainly existed in lean meat (P＜0.05). Histamine was detected in both fat and lean meat (P＞0.05), among which the content of histamine in fat bacon in northern Sichuan was higher than that in lean meat. Tyramine mainly existed in lean meat (P＞0.05) and the content of putrescine in fat and lean meat was similar (P>0.05). Among the 56 Sichuan bacon samples, the histamine content in lean meat of 27 samples exceeded 100 mg/kg with an average of 86.39 mg/kg. And that in fat meat of 13 samples exceeded 100 mg/kg with an average of 49.26 mg/kg. By Spearman analysis, there was a significantly positive correlation between the total viable counts and lean meat biogenic amines, where the correlation coefficient was 0.28; the number of molds and yeasts was extremely significantly positively correlated with total amines in lean meat (P<0.01), and the correlation coefficient was 0.36.

Key words： Sichuan bacon; microbial community, biogenic amine; HPLC; correlation

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