| 发酵肉制品中生物胺形成及影响因素研究进展 |
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| 引用本文： | 王蓉蓉.发酵肉制品中生物胺形成及影响因素研究进展[J].南京晓庄学院学报,2013(3):42-45. |
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| 作者姓名： | 王蓉蓉 |
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| 作者单位： | 南京晓庄学院生物化工与环境工程学院,江苏南京211171 |
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| 基金项目： | 南京晓庄学院青年项目（2012NXY1102）资助 |
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| 摘 要： | 生物胺是发酵肉制品在成熟贮藏过程中产生的一类低分子有机物,主要由于氨基酸脱羧后形成,人体若过度摄入会导致中毒反应.该文简述了发酵肉制品中生物胺的形成及其主要种类,综述了生物胺的种类及影响生物胺产生的因素,旨在为今后进一步研究发酵肉制品中的生物胺提供一定的理论基础,确保发酵肉制品的安全性.
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| 关 键 词： | 发酵肉制品 生物胺 形成 影响因素 |
Biogenic Amine Formation and Influencing Factors in Fermented Meat |
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| WANG Rong-rong.Biogenic Amine Formation and Influencing Factors in Fermented Meat[J].Journal of Nanjing Xiaozhuang College,2013(3):42-45. |
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| Authors: | WANG Rong-rong |
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| Institution: | WANG Rong-rong (School of Biochemical and Environmental Engineering, Nanjing Xiaozhuang University, Nanjing 211171, Jiangsu) |
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| Abstract: | Biogenie amines are organic bases with aliphatic, aromatic or heterocyclie structures that are mainly pro- duced by microbial decarboxylation of amino acids, with the exception of physiological polyamines. Human exces- sive intake of biogenic amine could generate toxic reaction. Based on the literature review concerning biogenic a- mines species and the influencing factors in fermented meat, the article introduced the formation and the main types in fermented meat, with a view to supplying theoretical basis for the further research of biogenie amines and ensu- ring fermented meat safety. |
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| Keywords: | fermented meat biogenic amines formation influencing factors |
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