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当前位置: 首页 > 文章 > 纳豆发酵过程中的生物胺 上海交通大学学报(农业科学版) 2007,25 (1) 1-5
Position: Home > Articles > Biogenic Amines During the Fermentation in Natto Journal of Shanghai Jiaotong University(Agricultural Science) 2007,25 (1) 1-5

纳豆发酵过程中的生物胺

作  者：
张建华;沈翔;于湘莉
单  位：
上海交通大学食品科学与工程系
关键词：
纳豆;生物胺;HPLC
摘  要：
研究通过丹磺酰氯柱前衍生,用HPLC对纳豆发酵过程中的生物胺进行检测。结果表明纳豆发酵过程中可产生亚精胺、精胺、腐胺和酪胺。发酵12至18h,生物胺含量从268.7±0.32mg·kg-1增加到347.7±24.31mg·kg-1,18～24h生物胺含量变化不大。纳豆中95%以上的生物胺是对人体没有直接毒性的多聚胺,其中亚精胺约占70%;对人体有直接毒性的生物胺只检测到酪胺,其含量小于14mg·kg-1。在2种商品纳豆中检测到亚精胺、精胺和腐胺,没检测到酪胺,总生物胺含量分别为84.1±1.52mg·kg-1和104.0±4.30mg·kg-1。
译  名：
Biogenic Amines During the Fermentation in Natto
作  者：
ZHANG Jian-hua, SHEN Xiang, YU Xiang-li (Department of Food Science and Engineering, Shanghai Jiaotong University, Shanghai 201101, China)
关键词：
natto;biogenic amine,;HPLC
摘  要：
Biogenic amines during the fermentation of natto was detected by HPLC, using precolumn derivatization with DNS-Cl. Spermidine, spermine, putrescine and tyramine were detected in the products. The total biogenic amine content was increased from 268.7±0.32 mg·kg-1 to 347.7±24.31 mg·kg-1 during the fermentation time from 12 to 18 h, but it remained almost the same from 18 to 24 h. The results showed that 95 % of biogenic amines in natto were polyamine, which were not acutely toxic to humans, among them the amount of spermidine was about 70 %. Tyramine was the only detected amine that can acutely toxic to human, and its content was below 14 mg·kg-1. Spermidine, spermine and putrescine were detected in retail natto, except tyramine. The total biogenic amine contents in two kinds of retail natto were 84.1±1.52 mg·kg-1 and 104.0±4.30 mg·kg-1, respectively.

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