羊肉发酵香肠中生物胺含量的变化学士学位论文 内蒙古农业大学.docxVIP

摘要在发酵食品如发酵香肠、酸奶、泡菜及葡萄酒中，大都含有生物胺。胺在生活细胞中具有重要的生理功能，但当人体吸收过量时，可能会引起头痛、呼吸紊乱、心悸、血压变化等过敏性反应。此外，生物胺还是亚硝胺的前体，后者具有致癌效应，Wandekerckhove报道在老化和霉菌成熟型的发酵香肠中，生物胺的含量可达到100mg/Kg,有时甚至高达1000mg/Kg[1],因此，近年来，发酵食品中的生物胺含量的问题引起了人们的重视，本文采用高效液相色谱法监测了加有单一发酵剂（内蒙古农业大学肉品微生物实验室储存的植物乳杆菌）和复配发酵剂（3内蒙古农业大学肉品微生物实验室储存的植物乳杆菌+1肉葡萄球菌为混合发酵剂）的实验室自制羊肉发酵香肠在发酵过程中生物胺含量的变化，并得出不同发酵剂对Β-苯乙胺、腐胺、尸胺、酪胺的影响结论。关键字：羊肉发酵香肠，生物胺，发酵剂，高效液相色谱法AbstractIn fermented foods such as fermented sausages, yogurt, pickles and wines, mostly containing biogenic amines. Amines have important physiological functions in living cells, but may cause headaches, respiratory disorders, heart palpitations, blood pressure changes and other allergic reactions when the human body absorbs too much In addition, the precursor of biogenic amines or nitrosamines, which have carcinogenic effects, fermented sausage Wandekerckhove reported in the aging and mold mature type, the content of biogenic amines can reach 100mg/Kg, sometimes even up to 1000mg/Kg[1], therefore, in recent years, biological amine content in fermented food problems aroused peoples attention in this paper, using high performance liquid chromatography monitoring with single fermentation agent (Lactobacillus plantarum storage meat Microbiology Laboratory of Inner Mongolia Agricultural University) and mixed fermentation agent (lactobacillusplantarum storage 3 Inner Mongolia Agricultural University Laboratory of Microbiology +1 meat meat Staphylococcus as mixed starter) change of home-made fermented mutton sausage in the fermentation process of biogenic amines content, and the influence of different fermentation agent on beta phenylethylamine, putrescine, cadaverine, tyramine conclusion.Keywords:Mutton fermented sausage, biogenic amine, starter, HPLC1 引言发酵香肠中生物胺是由氨基酸脱羧产生的，因为生产发酵香肠所使用的乳酸菌如乳杆菌、片球菌和微球菌等的大多数菌株具有对氨基酸脱羧能力，因而能够在发酵香肠中产生生物胺，发酵剂是影响发酵香肠中生物胺含量和种类的重要因素。发酵过程对产品中生物胺含量的影响极其复杂，不同菌种可能造成不同生物胺的累积，同时也可能与原料中微生物产生的残余脱羧酶活性有关。本研究采用了传统的发酵香肠制作工艺，发酵剂选取单一乳酸菌和乳酸菌及葡萄球菌的复合发酵剂，应用高效液相色谱法测定羊肉发酵香肠在发酵过程中生物胺含量的变化，最