College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, PR China.
J Food Sci. 2010 Aug 1;75(6):M366-72. doi: 10.1111/j.1750-3841.2010.01677.x.
Biogenic amines in 42 traditional Chinese sausage samples obtained from different regions were determined by HPLC. The result showed that cadaverine was the major amine, followed by tyramine and putrescine. A total of 4 groups of samples were identified on the basis of total amines by cluster analysis. Group A included samples showing low amine contents (76.5 to 220 mg/kg) and accounted for 28.5% of the sausages examined. Group B included samples with moderate amine contents (220 to 600 mg/kg) and accounted for 45.2%. Group C included 11.9% of the samples showing high total biogenic amines contents (600 to 1000 mg/kg) and group D contained 14.28% of the samples showing very high levels of biogenic amines (higher than 1000 mg/kg). High correlation coefficients were found between the total counts of Enterobacteria and concentrations of total biogenic amines (r = 0.73). Sanitary quality of raw materials and the specific flora are import factors influencing biogenic amines formation in traditional Chinese sausages. Practical Application: Biogenic amines are considered potentially harmful substances to human health worldwide and are usually found in fermented sausage.Traditional Chinese sausage is one form of spontaneously fermented sausage and manufactured in small-scale plants following spontaneous fermentation. Little information, however, exists on the traditional Chinese sausage.
采用 HPLC 法测定了来自不同地区的 42 种中式香肠中的生物胺。结果表明，腐胺是主要的胺类，其次是酪胺和尸胺。根据总胺含量，通过聚类分析将 4 组样品进行了鉴别。A 组包括胺含量较低的样品（76.5 至 220mg/kg），占所检测香肠的 28.5%。B 组包括胺含量中等的样品（220 至 600mg/kg），占 45.2%。C 组包括 11.9%胺总含量较高的样品（600 至 1000mg/kg），D 组包括 14.28%胺含量非常高的样品（高于 1000mg/kg）。肠杆菌总数与生物胺总量之间存在高度相关性（r=0.73）。原料的卫生质量和特定菌群是影响中式香肠中生物胺形成的重要因素。
生物胺被认为是全世界范围内对人类健康有潜在危害的物质，通常存在于发酵香肠中。中式香肠是一种自然发酵的香肠，在小型工厂中采用自然发酵方式生产。然而，关于中式香肠的信息却很少。
