摘要
采用高效液相色谱的方法分析某企业春、秋和冬酿黄酒生产过程中的总生物胺及色胺、组胺、苯乙胺、酪胺、尸胺、腐胺、精胺、亚精胺8种生物胺含量,探讨了黄酒原料及整个发酵生产过程中生物胺形成和分解机制。结果表明,冬酿黄酒中主要的生物胺是腐胺、酪胺和色胺,在整个生产过程中呈现先降低后升高的趋势,其中后酵生物胺含量最高,为186.7 mg/L;春酿、秋酿和冬酿黄酒中前酵阶段生物胺含量差异不明显(P>0.05),后酵阶段秋酿黄酒和冬酿黄酒生物胺含量显著高于春酿黄酒(P<0.05),煎酒阶段冬酿黄酒生物胺含量显著高于春酿黄酒和秋酿黄酒(P<0.05);冬酿和秋酿黄酒中酪胺含量分别为72.11 mg/kg和30.26 mg/kg,以及高含量的腐胺和色胺,具有潜在的食品安全隐患。
The contents of total bioamine and 8 kinds of bioamines including tryptamines, histamine, phenethylamine, tyramine, cadaverine, putrescine, spermine and spermidine in the spring-brewed, autumn-brewed and winter-brewed Chinese rice wine (Huangjiu) during the brewing process were analyzed by HPLC. The formation and decomposition mechanisms of bioamine were discussed in material and during the whole brewing process. The results showed that the main bioamine in winter-brewed Chinese rice wine were putrescine, tyramine and tryptamine, which decreased first and then increased during the whole brewing process. Among them, the bioamine content was the highest of 186.7 mg/L in the post-fermentation stage. The difference of bioamine content in the spring-brewed, autumn-brewed and winter-brewed Chinese rice wine was not significant in the pre-fermentation stage (P>0.05). The content of bioamine in the autumn-brewed and winter-brewed Chinese rice wine was significantly higher than that in the spring-brewed Chinese rice wine in the post-fermentation stage (P<0.05). The content of bioamine in the winter-brewed Chinese rice wine was significantly higher than that in the spring-brewed and autumn-brewed Chinese rice wine in the wine boiling stage (P<0.05). The tyramine content in winter-brewed and autumn-brewed Chinese rice wine was 72.11 mg/kg and 30.26 mg/kg, respectively, and putrescine and tryptamine content was high, which had potential food safety risk.
作者
牛天娇
郭永杰
陈历水
马莺
NIU Tianjiao;GUO Yongjie;CHEN Lishui;MA Ying(School of Chemistry and Chemical Engineering,Harbin Institute of Technology,Harbin 150001,China;Mengniu Hi-tech Dairy (Beijing) Co.,Ltd.,Beijing 101107,China;COFCO Nutrition and Health Research Institution Co.,Ltd.,Beijing 102209,China)
出处
《中国酿造》
CAS
北大核心
2019年第10期67-71,共5页
China Brewing
基金
十三五计划(2018YFC1604303-04)
