甜瓣子是郫县豆瓣发酵过程的关键中间产物,其发酵过程中存在生物胺超标的潜在风险,目前对甜瓣子中生物胺形成的规律还不清楚。该研究首先采用超高效液相色谱串联飞行时间质谱(ultra-high performance liquid chromatography with quadrupole time-of-flight mass spectrometry,UHPLC-QTOF/MS)建立了甜瓣子中7种生物胺的定性、定量检测方法;进一步在甜瓣子发酵过程中添加茶多酚(tea polyphenol,TP)与表没食子儿茶素没食子酸酯[(-)-epigallocatechin-3-gallate,EGCG],来抑制甜瓣子中生物胺的形成。结果表明,甜瓣子发酵过程中总生物胺含量随着发酵时间的延长先减少(0~10 d),然后逐渐增加(10~60 d);在甜瓣子发酵前添加TP与EGCG,可以显著抑制甜瓣子中总生物胺的形成,其中2-苯乙胺完全消失。此外,添加TP和EGCG不会对甜瓣子感官评价产生负面作用。该研究结果可为研发低生物胺的优质郫县豆瓣新产品提供理论依据。
There is a potential risk of biogenic amines being exceeded during the fermentation of Tianbanzi (a crucial intermediate product in the fermentation process of Pixian broad bean paste), and the formation pattern of biogenic amines in Tianbanzi is still unclear. In this study, a qualitative and quantitative method for the determination of seven biogenic amines in broad bean was first developed using ultra-high performance liquid chromatography with quadrupole time-of-flight mass spectrometry (UHPLC-QTOF/MS); further, tea polyphenols (TP) and (-)-epigallocatechin-3-gallate (EGCG) were added to inhibit the formation of biogenic amines during the fermentation of Tianbanzi. The results indicated that the total biogenic amine content showed a decreasing trend during 0-10 d of Tianbanzi fermentation, and then gradually increased during 10-60 d of fermentation; the addition of TP and EGCG before Tianbanzi fermentation could significantly inhibit the formation of total biogenic amines in Tianbanzi, especially the complete disappearance of 2-phenylethylamine. Furthermore, the addition of TP and EGCG did not negatively affect the sensory of Tianbanzi. The results provide a theoretical basis for the development of new high-quality Pixian board bean paste products with low biogenic amines.
[1] VISCIANO P, SCHIRONE M.Update on biogenic amines in fermented and non-fermented beverages[J].Foods (Basel, Switzerland), 2022, 11(3):353-365.
[2] 隋明, 施鑫, 张崇军, 等.郫县豆瓣工业生产流程的研究[J].中国调味品, 2019, 44(4):139-142.
SUI M, SHI X, ZHANG C J, et al.Study on the industrial production process of Pixian bean paste[J].China Condiment, 2019, 44(4):139-142.
[3] 黄玉坤, 宋亚宁, 陈芳, 等.基于响应面法优化柱前衍生-高效液相色谱法分析传统郫县豆瓣中8种生物胺[J].西华大学学报(自然科学版), 2020, 39(6):61-71.
HUANG Y K, SONG Y N, CHEN F, et al.Analysis for eight biogenic amines in traditional Pixian broadbean by a precolumn derivatization-HPLC method based on response surface optimization[J].Journal of Xihua University (Natural Science Edition), 2020, 39(6):61-71.
[4] VASCONCELOS H, DE ALMEIDA J M M M, MATIAS A, et al.Detection of biogenic amines in several foods with different sample treatments:An overview[J].Trends in Food Science & Technology, 2021, 113:86-96.
[5] OYELAKIN O, TRAORÉ M, MBAYE E H B, et al.Spectrofluorometric determination of putrescine using orthophthaldehyde as a fluorophore:A novel method[J].Journal of AOAC International, 2016, 99(1):170-173.
[6] REDRUELLO B, LADERO V, DEL RIO B, et al.A UHPLC method for the simultaneous analysis of biogenic amines, amino acids and ammonium ions in beer[J].Food Chemistry, 2017, 217:117-124.
[7] DE LA TORRE C A L, CONTE-JUNIOR C A.Detection of biogenic amines:quality and toxicity indicators in food of animal origin[J].Food Control and Biosecurity,2018:225-257.
[8] DURAK-DADOS A, MICHALSKI M, OSEK J.Histamine and other biogenic amines in food[J].Journal of Veterinary Research, 2020, 64(2):281-288.
[9] FEDDERN V, MAZZUCO H, FONSECA F N, et al.A review on biogenic amines in food and feed:Toxicological aspects, impact on health and control measures[J].Animal Production Science, 2019, 59(4):608.
[10] ALBERTO M R, ARENA M E, DE NADRA M C M.Putrescine production from agmatine by Lactobacillus hilgardii:Effect of phenolic compounds[J].Food Control, 2007, 18(8):898-903.
[11] NITTA Y, KIKUZAKI H, UENO H.Food components inhibiting recombinant human histidine decarboxylase activity[J].Journal of Agricultural and Food Chemistry, 2007, 55(2):299-304.
[12] GARDINI F, MARTUSCELLI M, CARUSO M C, et al.Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis[J].International Journal of Food Microbiology, 2001, 64(1-2):105-117.
[13] RUIZ-CAPILLAS C, HERRERO A M.Impact of biogenic amines on food quality and safety[J].Foods (Basel, Switzerland), 2019, 8(2):62.
[14] ZDOLEC N, BOGDANOVIĆ T, PAŽIN V, et al.Control of biogenic amines in dry sausages inoculated with dairy-originated bacteriocinogenic Enterococcus faecalis EF-101[J].Veterinarski Arhiv, 2020, 90(1):77-85.
[15] VINCI G, MADDALONI L.Biogenic amines in alcohol-free beverages[J].Beverages, 2020, 6(1):17.
[16] MAH J H, KIM Y J, HWANG H J.Inhibitory effects of garlic and other spices on biogenic amine production in Myeolchi-jeot, Korean salted and fermented anchovy product[J].Food Control, 2009, 20(5):449-454.
[17] BERTOLDI M, GONSALVI M, BORRI VOLTATTORNI C.Green tea polyphenols:Novel irreversible inhibitors of dopa decarboxylase[J].Biochemical and Biophysical Research Communications, 2001, 284(1):90-93.
[18] LYU W T, YUAN B, LIU S Y, et al.Assessment of lemon juice adulteration by targeted screening using LC-UV-MS and untargeted screening using UHPLC-QTOF/MS with machine learning[J].Food Chemistry, 2022, 373:131424.
[19] MELGAREJO E, URDIALES J L, SÁNCHEZ-JIMÉNEZ F, et al.Targeting polyamines and biogenic amines by green tea epigallocatechin-3-gallate[J].Amino Acids, 2010, 38(2):519-523.
[20] LEE J Y, KIM Y G, HER J Y, et al.Reduction of biogenic amine contents in fermented soybean paste using food additives[J].LWT, 2018, 98:470-476.
[21] KHALIL R K S.Influence of Gallic acid and catechin polyphenols on probiotic properties of Streptococcus thermophilus CHCC 3534 strain[J].World Journal of Microbiology and Biotechnology, 2010, 26(11):2 069-2 079.
