水产品中生物胺的检测与控制技术研究进展
生物胺是一类低分子量含氮有机化合物, 具有脂肪族、芳香族、杂环结构, 广泛存在食品尤其是富含蛋白质的水产品中, 大多由微生物来源的氨基酸脱羧酶对氨基酸脱羧后形成。水产品风味独特、营养丰富, 备受消费者喜爱, 生物胺的存在不仅会影响水产品的品质, 还会危害人类的健康, 引起过敏性反应。根据生物胺的组成可分为单胺、二胺和多胺, 根据其挥发难易程度可分为挥发性胺、非挥发性胺, 常见的生物胺有组胺、酪胺、腐胺、尸胺、色胺、苯乙胺、三甲胺、二甲胺等。本文重点介绍了水产品中常见生物胺的色谱、波谱、生物检测方法, 以及物理、化学、生物控制技术的最新进展, 分析了水产品中生物胺研究的发展趋势, 以期为水产品的品质监测与安全控制提供理论基础。
Biogenic amines (BAs) are low molecular weight organic nitrogenous compounds bases with aliphatic, aromatic or heterocyclic structures. BAs can be found in many foods especially in seafoods which are full of protein and amino acid and are mainly produced by microbial decarboxylation of amino acids. Seafood is very popular among people due to its unique flavor and rich nutrition. However, the existence of BAs will not only decrease its quality value, but also have a bad effect on human health such as allergic reactions. BAs can be divided into monamine, diamine and polyamine according to their composition and can be classified as volatile amines, non-volatile amines according to the degree of difficulty of their volatile. The common BAs in seafood mainly include histamme, tyramine, putrescine, putrescine, cadaverine, tryptamine, 2-phenylethylamine, spermidine, spermine, trimetilamine, dimetilamine. In this paper, the type of BAs in seafood, the latest research of the determination methods of chromatographic, spectral and biological and the control technology of physical, chemical and biological of BAs in seafood were introduced, and their development prospect was put forward. Thus this paper would provide a certain amount of scientific theory foundation for the quality and safety of seafood.
标题：水产品中生物胺的检测与控制技术研究进展
英文标题：Research progress on the determination methods and control technology of biogenic amines in seafood
作者：
刘红 集美大学食品与生物工程学院
李传勇 厦门市农产品质量安全检验测试中心
曾志杰 厦门市农产品质量安全检验测试中心
孙乐常 集美大学食品与生物工程学院
高海东 集美大学食品与生物工程学院
曹敏杰 集美大学食品与生物工程学院
刘光明 集美大学食品与生物工程学院
中文关键词:水产品,生物胺,检测方法,安全控制,过敏性,
英文关键词:seafood,biogenic amines,detection method,safety control,allergic activity,
发表日期：2015-08-31
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