传统发酵蔬菜中生物胺的研究进展

Research Progress of Biogenic Amines in Traditional Fermented Vegetable

摘要: 生物胺是一种低分子量的含氮有机物,人体摄入量过多会引起中毒,在一定条件下能形成致癌性的亚硝胺。近年来,发酵蔬菜中的生物胺受到广泛关注。本文综述了传统发酵蔬菜的生物胺含量、生物胺形成机理、调控生物胺的方法,为发酵蔬菜的质量安全提供参考。

Abstract: Biogenic amines are low-molecular-weight nitrogen-containing organic compounds. Excessive intake of humans can cause poisoning,and under certain conditions can form carcinogenic nitrosamines. In recent years,biogenic amines in fermented vegetables have received extensive attention. This paper reviews the bioamine content of traditional fermented vegetables,the formation mechanism of biogenic amines,and the methods of regulating biogenic amines,which provide a reference for the quality and safety of fermented vegetables.