食品与发酵工业2011，Vol.37Issue(12)：16-20,5.
腐乳前酵过程中生物胺含量变化
Content of Biogenic Amines in Sufu During Pre-fermentation
摘要
Abstract
The aim of this work was to describe the development of selected biogenic amines in sufu,fermented by Actinomucor elegans and Rhizopus oligosporus,respectively.Biogenic amines were determined by HPLC.Peptide and amino nitrogen were detected.The result indicated that the content of peptide and amino nitrogen increased in products fermented by Actinomucor elegans and Rhizopus oligosporus.The sum of eight biogenic amines corresponded with the content of amino nitrogen,and reached 971.1mg/kg and 782.0 mg/kg,respectively.But the dominant amines were different.Content of Cadaverine and Tyramine in product fermented by Actinomucor elegans reached 460.1 mg/kg and 318.5mg/kg,respectively,and the others were lower than 100 mg/kg.Content of Tyramine in product fermented by Rhizopus oligosporus reached 668.0 mg/kg,and the others were lower than 50 mg/kg.关键词
腐乳/生物胺/HPLC/多肽/氨基态氮Key words
Sufu/biogenic amines/HPLC/peptide/amino nitrogen分类
轻工纺织引用本文复制引用
王颖,邱璠,邢茜,殷丽君..腐乳前酵过程中生物胺含量变化[J].食品与发酵工业,2011,37(12):16-20,5.基金项目
国家科技计划支撑子课题“腐乳生产过程中危害物的分析预测和发酵控制技术研究与产业化示范 （）
新世纪优秀人才计划 （）
北京市组织部优秀人才支持项目 （）
