摘要
胺是含氧的化合物,是由一个、两个或三个氢原子与氨以烃基或芳基结合的基团。在食物中,氨基酸在脱羧基作用下形成胺类,当这些胺类在活体中与氨基酸以脱羧基的方式结合后,就成为了生物性的胺,简称生物胺。
Amines are basic nitrogenous compounds fn which one, two or three atoms of hydrogen fn ammonfa are repiaced by aiky of amines in foods, the action of living biogenic I or aryl groups. Amines acid decarboxylation is the most and the atomatic amines may render a food toxic. When common mode of synthesis these amines are formed by organisms through the decarboxylation process of amino acids, they are designated
出处
《肉类研究》
2005年第12期25-28,共4页
Meat Research
关键词
生物胺
安全
健康
Biogenic amines
Safe
Health
