食品与发酵工业2011，Vol.37Issue(1)：158-161,4.
传统中式香肠成熟过程中生物胺的生物控制
The Biogenic Inhibition on the Biogenic Amines During the Ripening of Traditional Chinese Sausage
摘要
Abstract
The changes of biogenic amines during ripening of traditional Chinese sausage which were added with culture starter and plant extracts were studied in this paper. Biogenic amines were determined by HPLC. The results showed that both culture starter and plant extracts have significant inhibition on the increasing of biogenic amines, and the inhibition of the culture starter was stronger than the plant extracts. The synergistic effect of culture starter and plant extracts on the inhibition of biogenic amines was the strongest, and the content of Histamine was zero at the end of ripening.关键词
传统中式香肠/生物胺/发酵剂/复合植物提取物/高效液相色谱引用本文复制引用
陈颖,卢士玲,李开雄..传统中式香肠成熟过程中生物胺的生物控制[J].食品与发酵工业,2011,37(1):158-161,4.基金项目
国家自然科学基金项目(30800863) （30800863）
