食品科学2012，Vol.33Issue(3)：163-167,5.
青稞酒发酵过程中生物胺动态变化
Dynamic Changes of Biogenic Amines in Highland Barley Wine during Fermentation
摘要
Abstract
In this study,dynamic changes of biogenic amines in highland barley wine during fermentation were investigated.The content of seven different biogenic amines at different fermentation stages was determined using an amino acid analyzer to evaluate the fermentation environment and reasonably control the fermentation process and the quality of final fermentation products.The results showed that highland barley did not contain histamine,but both fermented highland barley and highland barley wine contained histamine.The dynamic change pattern of biogenic amines during fermentation for both traditional fermentation and inoculated fermentation was as follows： putrescine and agmatine contents declined while histamine and tyramine content increased gradually as the fermentation progressed.Tyramine content increased significantly from 2.98μg/g to 5.36μg/g during multi-strain fermentation and from 5.97μg/g to 11.67μg/g by traditional fermentation.The content of other types of biogenic amines and the total biogenic amines did not change significantly during fermentation.The variation of total biogenic amines was 53.44-72.56μg/g,which is within the safe limit of biogenic amines.关键词
青稞酒/发酵/生物胺变化Key words
highland barley wine/fermentation/biogenic amine composition分类
轻工纺织引用本文复制引用
杜木英,陈宗道,阚建全,Judit BECZNER,Agnes BARATH,Anna HALASZ..青稞酒发酵过程中生物胺动态变化[J].食品科学,2012,33(3):163-167,5.基金项目
中央高校基本科研业务费专项资金项目 （）
西南大学博士基金项目 （）
科技部2005—2006年度中国与匈牙利政府间科技合作项目 （）
