酱油发酵过程中生物胺的变化规律及影响因素研究

Study on the change law and influencing factors of biogenic amines during soy sauce fermentation

中文关键词:  酱油  生产条件  生物胺  食品安全

英文关键词:soy sauce  fermentation  production conditions  biogenic amine  change law

中文摘要:

      目的 研究酱油发酵过程中生物胺的变化规律, 并探究生产条件对生物胺积累的影响。方法 利用高效液相色谱(high performance liquid chromatography, HPLC)技术分析了酱油不同发酵时间下生物胺的含量; 同时探究了不同盐水浓度(15%、20%、25%)、发酵温度(20、30、40 ℃)、酵母添加量(0.05%、0.10%、0.15%)对酱油发酵过程中生物胺产生的影响。结果 酱油中生物胺含量随着发酵时间的延长呈现先增加后降低的趋势; 在40 ℃的温度下, 酱油发酵结束后的生物胺含量最低, 为368.9 mg/L; 在盐水浓度为25%时, 酱油发酵结束后的生物胺含量最低, 为376.41 mg/L; 酵母添加量为0.05%时, 酱油发酵结束后的生物胺含量最低, 为403.45 mg/L。结论 生物胺作为酱油发酵过程中的有害物质, 其含量过高会对人体健康产生一定影响, 通过改变盐水浓度、发酵温度和酵母添加量, 可以有效抑制酱油发酵过程中生物胺的形成, 从而有效提高酱油的安全性。

英文摘要:

      Objective To study the change law of biogenic amines in the process of soy sauce fermentation and explore the influence of production conditions on the accumulation of biogenic amines. Methods The content of biological amines in soy sauce was analyzed at different fermentation times by high performance liquid chromatography (HPLC) technology. Meanwhile, the effects of different saltwater concentrations (15%, 20%, 25%), fermentation temperatures (20, 30, 40 ℃), and yeast additions (0.05%, 0.10%, 0.15%) on the production of biological amines in soy sauce fermentation were explored. Results The content of biological amines in soy sauce presented an increasing trend first and then decreasing as the fermentation time was prolonged; the lowest content of biological amines in soy sauce after fermentation ends was 368.9 mg/L at a temperature of 40 ℃; the lowest content of biological amines in soy sauce after fermentation ends was 376.41 mg/L at a saltwater concentration of 25%; the lowest content of biological amines in soy sauce after fermentation ends was 403.45 mg/L when the yeast addition was 0.05%. Conclusion Biogenic amines are harmful substances in soy sauce fermentation process, and their excessive content can have certain impacts on human health. By adjusting the saltwater concentration, fermentation temperature, and yeast addition, it is possible to effectively inhibit the formation of biogenic amines during soy sauce fermentation, thereby effectively improving the safety of soy sauce.