摘要
以用传统发酵工艺制作的三川火腿为研究对象,采用高效液相色谱法检测三川火腿腌制期、晾干期和堆焐发酵期中8种主要生物胺的质量浓度,探究三川火腿加工过程中生物胺的变化规律.结果表明:1)共检测出7种生物胺,分别为苯乙胺、尸胺、腐胺、组胺、酪胺、亚精胺和精胺,未检测出色胺,且苯乙胺只在腌制中期被检出.其中,腐胺和精胺存在于三川火腿的整个加工过程中;尸胺的质量浓度在7种生物胺中最高,其次是精胺,尸胺的质量浓度在三川火腿加工过程中持续增加,在堆焐发酵后期达到最大值(69. 24±12. 54) mg/kg,但在堆焐发酵末期又开始显著降低;亚精胺和精胺都保持着较平稳的质量浓度变化,其中亚精胺的质量浓度一直处于较低水平;苯乙胺只在腌制中期被检出;组胺的质量浓度较低,最高仅为(22. 52±5. 25) mg/kg,较为安全. 2)在三川火腿的整个加工过程中,总生物胺的质量浓度呈先上升、后平稳、再上升的趋势:新鲜三川火腿中总生物胺的质量浓度最低,为(5. 84±1. 30) mg/kg,到腌制中后期,总生物胺的质量浓度显著增加(P <0. 05);进入晾干期,总生物胺的质量浓度增加不显著(P> 0. 05);堆焐发酵期是生物胺累积的主要时期,堆焐发酵后期的总生物胺的质量浓度最高,为(158. 08±31. 35) mg/kg.
With Sanchuan ham made by traditional fermentation process as raw material, the mass concentration of 8 main biogenic amines in the curing, drying and fermentation stages of Sanchuan ham was determined by HPLC, and the change rule of biogenic amines in the processing of Sanchuan ham was studied. The results showed that ： 1 ） a total of 7 kinds of biogenic amines were detected, which were phenethylanfine, resinamine, saprolamine, histamine, tyramine, ispermine and spermine. Tryptamine was not detected out. Among them, sapromine and spermine existed in the whole process of Sanchuan ham. The cadaverine mass concentration was the highest in 7 species, followed by spermine. The cadaverine mass concentration continued to increase dur- ing the processing of Sanchuan ham, and reached the maximum value in the late stage of fermentation, which was （69.24 ± 12.54） mg/kg, but began to decrease significantly in the late stage of fermentation. The mass concentration of spermidine and spermine were stable, and the mass concentration of spermidine was low. Phenethylamine was detected only in the middle of curing. The mass concentration of histamine was low, and the highest mass concentration was only （22.52 ± 5.25 ） mg/kg, which was relatively safe. 2 ） during the whole process of Sanchuan ham, the total biogenic amine mass concentration first increased, then stabilized and then decreased ： the total biogenic amine mass concentration in fl＇esh Sanchuan ham was the lowest, which was （5.84 ± 1.30） mg/kg, and the total biogenic amine mass concentration increased significantly in the middle and late stage of curing （P 〈 0.05 ）. During the drying period, the increase of total biogenic amine mass concentration was not significant （P 〉 0.05）. In the late stage of fermentation, the mass concentration of biogenic amine was the highest, which was （158.08 ±31.35） mg/kg.
作者
胡永金
薛桥丽
李泽众
张云鹤
李世俊
HU Yongjin;XUE Qiaoli;LI Zezhong;ZHANG Yunhe;LI Shijun(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Journal Editorial Department,Yunnan Agricultural University,Kunming 650201,China)
出处
《轻工学报》
CAS
2018年第5期1-8,共8页
Journal of Light Industry
基金
国家自然科学基金项目(31460445)
