Qiu Shuang, Wang Ying, Cheng Yongqiang, Liu Yan, Yadav Madhav P, Yin Lijun
Beijing Key Laboratory for Food Non-thermal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No. 17 Qinghuadonglu, Haidian, Beijing 100083, PR China; Eastern Regional Research Center, Agricultural Research Service, US Department of Agricultural, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA.
Beijing Key Laboratory for Food Non-thermal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No. 17 Qinghuadonglu, Haidian, Beijing 100083, PR China.
Food Chem. 2018 Jan 15;239:1244-1252. doi: 10.1016/j.foodchem.2017.07.056. Epub 2017 Jul 12.
The aim of this study was to investigate the content of biogenic amines (BAs) in different types of sufu samples obtained from different producers, and the effect of ethanol in reducing BA levels during sufu ripening. The results showed that different manufacturing processes altered the distribution of BAs in commercial sufu. Putrescine, cadaverine, histamine, and tryptamine were the main and common BAs in red, white and grey sufu. The contents of putrescine, cadaverine, tryptamine, β-phenylethylamine and tyramine in the grey sufu of all producer brands were significantly (p<0.05) higher than those in the white and red sufu. The addition of ethanol to the dressing mixture had a significant influence in reducing the total content of BAs in laboratory-made sufu. The slight increase in polypeptide and amino nitrogen contents after the addition of ethanol indicated a reduction in the degradation of water soluble protein.
本研究的目的是调查从不同生产商获得的不同类型腐乳样品中生物胺（BAs）的含量，以及乙醇在腐乳成熟过程中降低BA水平的作用。结果表明，不同的生产工艺改变了市售腐乳中BAs的分布。腐胺、尸胺、组胺和色胺是红腐乳、白腐乳和灰腐乳中主要且常见的BAs。所有生产商品牌的灰腐乳中腐胺、尸胺、色胺、β-苯乙胺和酪胺的含量均显著（p<0.05）高于白腐乳和红腐乳。在腌制混合物中添加乙醇对降低实验室制作的腐乳中BAs的总含量有显著影响。添加乙醇后多肽和氨基氮含量略有增加，表明水溶性蛋白质的降解减少。
