Li Da-Wei, Liang Jing-Jing, Shi Rui-Qin, Wang Jie, Ma Yan-Li, Li Xiu-Ting
1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China.
2Department of Food Science, College of Food Science and Technology, Hebei Agricultural University, 2596 Lekai South Street, Baoding, 071000 Hebei Province China.
Food Sci Biotechnol. 2018 Nov 15;28(2):319-327. doi: 10.1007/s10068-018-0500-4. eCollection 2019 Apr.
This study aims at examining the level of biogenic amines (BAs) in different kinds of sufu commonly consumed in China. The correlation between different BAs and physical and chemical index in sufu samples was also investigated. The results proved that different processing technologies altered the distribution of BAs in commercial sufu. Total BA level was significantly correlated with salt content and pH. Some of the sufu samples in this survey contained higher levels of BAs, of which 26.6% of the samples might induce histamine poisoning, 15.6% might induce headache in virtue of phenylethylamine, and 23.4% might cause migraine and headache in virtue of tyramine. Moreover, 6.3% of the sufu samples with total BA content over 1000 mg/kg may be harmful to human health. From the food safety perspective, some sufu should not be excessively consumed daily and should be processed under strict sanitary conditions to decrease the BA level.
本研究旨在检测中国常见的不同种类腐乳中生物胺（BAs）的含量水平。同时，还研究了腐乳样品中不同生物胺与理化指标之间的相关性。结果表明，不同的加工工艺改变了市售腐乳中生物胺的分布。生物胺总量与盐含量和pH值显著相关。本次调查的部分腐乳样品中生物胺含量较高，其中26.6%的样品可能会引发组胺中毒，15.6%的样品可能因苯乙胺导致头痛，23.4%的样品可能因酪胺引发偏头痛和头痛。此外，生物胺总量超过1000mg/kg的腐乳样品中有6.3%可能对人体健康有害。从食品安全角度来看，部分腐乳不应每日过量食用，应在严格的卫生条件下加工以降低生物胺水平。
