作 者：
刘姝韵;孙灿;王桂瑛;程志斌;肖蓉;廖国周
单 位：
云南农业大学食品科学技术学院;云南省畜产品加工工程技术研究中心
关键词：
云南牛干巴;生物胺;变化规律;离子色谱法
摘 要：
以黄牛后腿肉为原料,采用传统工艺加工云南牛干巴,分别在腌制前、腌制中期、腌制后期、成熟1个月、成熟2个月和成熟3个月6个加工阶段取样,用离子色谱法分析测定其生物胺含量和变化情况。结果表明:云南牛干巴样品中共检测出7种生物胺,分别是腐胺、尸胺、组胺、亚精胺、苯乙胺、精胺和酪胺。在各个加工阶段,精胺的含量都是最高的,最大值为(227.05±18.57)mg/kg,其次是腐胺与酪胺,最大值分别为(44.32±31.52)mg/kg和(63.70±3.80)mg/kg。牛干巴生物胺总量从腌制前到腌制中期显著减少(P<0.05),从腌制中期到成熟3个月阶段显著增加,与腌制前相比,成熟2个月至成熟3个月时牛干巴的生物胺总量显著增加(P<0.05),在成熟3个月时达最大值((392.36±35.59)mg/kg),可见生物胺主要在牛干巴成熟阶段产生且该阶段含量最多。
译 名：
Changes of Biogenic Amines during Processing of Yunnan Dry-Cured Beef
作 者：
LIU Shuyun;SUN Can;WANG Guiying;CHENG Zhibin;XIAO Rong;LIAO Guozhou;College of Food Science and Technology, Yunnan Agricultural University;Engineering and Technology Research Center for Livestock Product Processing of Yunnan Province;
关键词：
Yunnan dry-cured beef;;biogenic amines;;change regulation;;ion chromatography
摘 要：
Yunnan dry-cured beef was produced from hindquarter meat from yellow cattle by the traditional process. Samples were collected at six different processing stages: before curing, at the middle and late stages of curing, after ripening for one, two and three months, and analyzed for quantitative changes of biogenic amines by ion chromatography. Results demonstrated that a total of seven biogenic amines, putrescine, cadaverine, histamine, spermidine, phenylethylamine, spermine, tryamine, were detected in the collected samples. Spermine was the most abundant biogenic amine for all sampling stages, the maximum value of which was(227.05 ± 18.57) mg/kg, followed by putrescine and tryamine, with maximum values of(44.32 ± 31.52) and(63.70 ± 3.80) mg/kg, respectively. A significant reduction in the total amount of biogenic amines was observed comparing samples collected before curing and at the middle curing stage(P < 0.05), whereas a significant increase was found for samples ripened for three months. Compared with uncured samples, the total amount of biogenic amines was significantly increased in the ones ripened for two and three months(P < 0.05) with the maximum value((392.36 ± 35.59) mg/kg) being observed after three months of ripening. It is clear from this study that biogenic amines were mostly produced during the ripening stage of Yunnan dry-cured beef, which yielded the highest total biogenic amines content.
