刘姝韵　孙灿　王桂瑛　程志斌　肖蓉　廖国周

摘 要：以黄牛后腿肉为原料，采用传统工艺加工云南牛干巴，分别在腌制前、腌制中期、腌制后期、成熟1 个月、成熟2 个月和成熟3 个月6 个加工阶段取样，用离子色谱法分析测定其生物胺含量和变化情况。结果表明：云南牛干巴样品中共检测出7 种生物胺，分别是腐胺、尸胺、组胺、亚精胺、苯乙胺、精胺和酪胺。在各个加工阶段，精胺的含量都是最高的，最大值为（227.05±18.57） mg/kg，其次是腐胺与酪胺，最大值分别为（44.32±31.52） mg/kg和（63.70±3.80） mg/kg。牛干巴生物胺总量从腌制前到腌制中期显著减少（P<0.05），从腌制中期到成熟3 个月阶段显著增加，与腌制前相比，成熟2 个月至成熟3 个月时牛干巴的生物胺总量显著增加（P<0.05），在成熟3 个月时达最大值（（392.36±35.59） mg/kg），可见生物胺主要在牛干巴成熟阶段产生且该阶段含量最多。

关键词：云南牛干巴；生物胺；变化规律；离子色谱法

Abstract： Yunnan dry-cured beef was produced from hindquarter meat from yellow cattle by the traditional process. Samples were collected at six different processing stages： before curing， at the middle and late stages of curing， after ripening for one， two and three months， and analyzed for quantitative changes of biogenic amines by ion chromatography. Results demonstrated that a total of seven biogenic amines， putrescine， cadaverine， histamine， spermidine， phenylethylamine， spermine， tryamine， were detected in the collected samples. Spermine was the most abundant biogenic amine for all sampling stages， the maximum value of which was （227.05 ± 18.57） mg/kg， followed by putrescine and tryamine， with maximum values of （44.32 ± 31.52） and （63.70 ± 3.80） mg/kg， respectively. A significant reduction in the total amount of biogenic amines was observed comparing samples collected before curing and at the middle curing stage （P < 0.05）， whereas a significant increase was found for samples ripened for three months. Compared with uncured samples， the total amount of biogenic amines was significantly increased in the ones ripened for two and three months （P < 0.05） with the maximum value

（（392.36 ± 35.59） mg/kg） being observed after three months of ripening. It is clear from this study that biogenic amines were mostly produced during the ripening stage of Yunnan dry-cured beef， which yielded the highest total biogenic amines content.

Key words： Yunnan dry-cured beef； biogenic amines； change regulation； ion chromatography

DOI：10.7506/rlyj1001-8123-201706002

中图分类号：TS251.1 文献标志码：A 文章编号：1001-8123（2017）06-0007-06

引文格式：

刘姝韵， 孙灿， 王桂瑛， 等. 云南牛干巴加工过程中生物胺变化规律[J]. 肉类研究， 2017， 31（6）： 7-12. DOI：10.7506/rlyj1001-8123-201706002. http：//www.rlyj.pub

LIU Shuyun， SUN Can， WANG Guiying， et al. Changes of biogenic amines during processing of Yunnan dry-cured beef[J]. Meat Research， 2017， 31（6）： 7-12. DOI：10.7506/rlyj1001-8123-201706002. http：//www.rlyj.pub

生物胺（biogenic amines，BAs）是由相應的氨基酸在微生物脱羧作用下产生的一类具有生物活性的低分子质量有机碱性化合物，其主要存在于发酵乳制品、酒类、肉制品及水产品等富含蛋白质的食品中[1]。根据含量和毒性，食品中常见的生物胺主要包括组胺、酪胺、苯乙胺、色胺、尸胺、精胺和亚精胺等[2-3]。适量的生物胺摄入对人体的各种生理机能有调节作用，但过量摄入会引发偏头痛、心悸、恶心、呕吐、腹泻及血压变化等一系列不良症状，严重时可导致脑出血甚至死亡，此外如果食品中同时含有亚硝酸盐，还可能会与生物胺反应生成致癌的亚硝胺类化合物[4-5]。近年来，关于生物胺的研究一直是食品安全领域的热点问题。……