食品与发酵工业2012，Vol.38Issue(6)：165-170,6.
发酵型饮料酒中生物胺含量的调查与分析
Investigation and Analysis of the Content of Biogenic Amines in Fermented Alcoholic Beverage
摘要
Abstract
Biogentic amines were analyzed in thirty two samples of beer,twenty seven samples of wine and twelve samples of Chinese rice wine from the Chinese market,using HPLC detection after pre-column derivatization with dansyl chloride.The results showed that the content of biogentic amines in Chinese beer and wine samples was in a relatively low level,with the average being 4.787 mg/L and 11.240 mg/L respectively.While the samples of rice wine contained a high level of biogenic amines,reaching 78.304 mg/L.The monomer biogenic amines that had a relatively high level of content in the three alcoholic beverage mentioned above were all putrescine and tyramine.The content of histamine in wine from Chinese market is below the minimum requirements of existing international histamine standard.Significant differences in the content of histamine were found both among the samples of beer from different enterprises and the samples of wine with different origins.The content of biogenic amines varied widely among the samples of the rice wine,which ranged from 18.603 mg/L to 140.010 mg/L.关键词
生物胺/啤酒/葡萄酒/黄酒/饮料酒Key words
biogenic amines/beer/wine/Chinese rice wine/alcoholic beverage分类
轻工纺织引用本文复制引用
张敬,赵树欣,薛洁,张凤杰,赵彩云..发酵型饮料酒中生物胺含量的调查与分析[J].食品与发酵工业,2012,38(6):165-170,6.基金项目
国家“十二五”科技支撑计划项目 （）
中轻集团科技创新基金项目 （）
