Simon-Sarkadi L, Holzapfel W H
Department of Biochemistry and Food Technology, Technical University Budapest, Hungary.
Z Lebensm Unters Forsch. 1995 Apr;200(4):261-5. doi: 10.1007/BF01187516.
Changes in the biogenic amine content relative to microbial activities in mung bean, lentil and radish sprouts were investigated in prepacked and "home-grown" products. Biogenic amines were determined by ion-exchange chromatography. The major groups of micro-organisms were enumerated by aerobic plate count procedures, using universal and selective media. Putrescine, cadaverine, spermidine, agmatine and spermine were detected in different concentrations, depending on the type of sprouts. In prepacked retail products the total biogenic amine content was higher than in home-grown samples (mung bean 106 micrograms/g compared to 87 micrograms/g; lentil 316 micrograms/g compared to 181 micrograms/g; radish 1486 micrograms/g compared to 252 micrograms/g). It is concluded that sprouting time and storage conditions play a major part in the hygienic quality of legume sprouts.
研究了预包装和“自家种植”的绿豆芽、小豆芽和萝卜芽中生物胺含量相对于微生物活性的变化。生物胺通过离子交换色谱法测定。使用通用培养基和选择性培养基，通过需氧平板计数法对主要微生物菌群进行计数。根据豆芽的类型，检测到了不同浓度的腐胺、尸胺、亚精胺、胍丁胺和精胺。在预包装零售产品中，生物胺的总含量高于自家种植的样品（绿豆芽为106微克/克，而自家种植的为87微克/克；小豆芽为316微克/克，而自家种植的为181微克/克；萝卜芽为1486微克/克，而自家种植的为252微克/克）。得出的结论是，发芽时间和储存条件对豆类芽苗菜的卫生质量起着主要作用。
