黄豆酱发酵过程中生物胺形成的影响因素研究-营养与食品卫生学专业毕业论文.docxVIP

ABSTRACTTrad“ional fel强ented soybean p鹤te with panicular health^mction is a kiIld of delicious condiment．Biogenic amines are detected mainly iIl fe眦ented food of rich in protein，wIlich maimy cause廿le potential unsafe factors in soybeaIl paste．The right锄ount of biogellic啪ines cafl help tl=Ie body’s no咖a1 physiologicaJ缸1ction，but Ili曲 concentrations ofbiogemc锄ines may a丘bct food naVor and its coInposition，result in foodbome intoxication．ms咖dy is to岫estigate me fo瑚ation ofbiogenic锄ines iIl也eferIIlemation process of soybean paste，W11ich will be usefhl to enhance t11e quality of so)，beaIl paste a11d improVe t11e indus仃ial production saf-ety．An anal)吨ical metllod for simultaneous detenIlination of phenylethyl锄ine，cadav丽ne， putrescine，hist锄ine，tyr锄ine，spe咖idine and spemine in soybeaIl paste by HPLC、VasdeVeloped．Under the optimal conditionS，linear range waS 1．O-50．O mg，L and the con-elation coe伍cient氓2)was旷eaterⅡlall 0．99．The aVerage recoveries、Ⅳere 73％一101％． 1he results sho、ved tllat the eXperiIIlental method described a wide linear rallge，sensitivity and accuracy fbr t11e detection of biogeIlic amines in soybean paste．The established method has been印plied to detemine biogenic 咖ines iIlco眦ercially aVailable soybeaIl paSte．It waS found tllat fol】r saIIlples were be cIetected inthe 7 kinds of biogeIlic锄ines and t11e concen昀tion、vere maillly in the range Qf 5．48mg／kg~1 561．78 mg／kg，but his胁ine，ty瑚幽e and t11e total锄ount of枷ne exceeded thereconnlmended limitS．It was fouIld龇么印P穆硼螂D似五韶had decarboxylase activity on够roxim aIlda玛iIline by color expement and 1iquid cultllre Verifled eXper．ment．Afkr steaming ttle raw soybean were detected tlle average content of biogeIlic锄i11esabout 63．3 91Il∥kg，dcscription ofbiogeIlic锄ines waS a component of soybeall．The results sho、)l，ed tllat total锄ine content was maintained at a low 1evel under not1ess廿laIl tlle Stea“ng teInperature of ll 5℃．Hi曲salini够could irlllibit也e synmesis of biogeIlic锄ines m soybeall paste．MoreoVer，mere waS a good cOn．