Silla Santos M H
Instituto de Agroquimica y Tecnologia de Alimentos, Valencia, Spain.
Int J Food Microbiol. 1996 Apr;29(2-3):213-31. doi: 10.1016/0168-1605(95)00032-1.
Biogenic amines are important nitrogen compounds of biological importance in vegetable, microbial and animal cells. They can be detected in both raw and processed foods. In food microbiology they have sometimes been related to spoilage and fermentation processes. Some toxicological characteristics and outbreaks of food poisoning are associated with histamine and tyramine. Secondary amines may undergo nitrosation and form nitrosamines. A better knowledge of the factors controlling their formation is necessary in order to improve the quality and safety of food.
生物胺是植物、微生物和动物细胞中具有重要生物学意义的含氮化合物。它们在生食和加工食品中均可被检测到。在食品微生物学中，它们有时与食品变质和发酵过程有关。一些毒理学特性以及食物中毒暴发与组胺和酪胺有关。仲胺可能会发生亚硝化反应并形成亚硝胺。为了提高食品质量和安全性，有必要更好地了解控制其形成的因素。
