摘要
生物胺是一类含氮的脂肪族或杂环类低分子化合物 ,对动植物和微生物活性细胞有重要的生理作用。适量的生物胺有助于人体正常的生理功能 ,过量则会引起不良的生理反应。生物胺往往是在食品腐烂或发酵过程中产生。食品中毒的发作和某些毒理学特性与组胺和酪胺有密切联系。因此 ,对生物胺进行研究和认识可以提高和改善食品的质量及安全性。
T Biogenic amine is a kind of low molecular weight compounds containing nitric fatty group or heterocycle group .They have biological importance in vegetable, microbial and animal cells. The appropriate biogenic amines are beneficial to normal physiology function of human body, but over absorption of which would have undesirable physiological effects on human beings. In food microbiology, biogenic amines sometimes have been related to spoilage and fermentation processes. Some toxicological characteristics and outbreaks of food poisoing are associated with histamine and tyramine. There fore studies on biogenic amines can be beneficial for human beings in terms of improve quality and safety of foods.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2004年第10期84-91,共8页
Food and Fermentation Industries
基金
科技部中国-希腊政府间科技合作课题资助项目
