食品科学 ›› 2019, Vol. 40 ›› Issue (1): 341-347.doi: 10.7506/spkx1002-6630-20171205-054

• 专题论述 • 上一篇    下一篇

食品中生物胺含量及生物胺氧化酶的研究进展

李彬彬,徐 晔,牛淑慧,张 楠,李 玮,宋桂森,张若瑶,杨 勇*   

  1. 四川农业大学食品学院,四川 雅安 625014
  • 出版日期:2019-01-15 发布日期:2019-01-22
  • 基金资助:
    四川农业大学2016年学科建设双支计划项目(03572094)

Recent Progress in Biogenic Amines and Bioamine Oxidases in Foods

LI Binbin, XU Ye, NIU Shuhui, ZHANG Nan, LI Wei, SONG Guisen, ZHANG Ruoyao, YANG Yong*   

  1. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
  • Online:2019-01-15 Published:2019-01-22

摘要: 生物胺是一类具有潜在毒性的生物活性物质,在食品中广泛存在。生物胺氧化酶是广泛存在于动植物、微生物体内的,能够将已生成的生物胺分解成相应的醛、氨气和过氧化氢的一类酶,该类酶在降解食品中生物胺方面具有良好的应用前景。本文将从食品中生物胺含量以及生物胺氧化酶的分类、影响因素、产生菌株、降解特性等方面进行综述。

关键词: 生物胺, 生物胺氧化酶, 降解特性, 发酵食品, 微生物

Abstract: Biogenic amines are a group of bioactive substances with potential toxicity that are widespread in foods. Bioamine oxidases, a class of enzymes responsible for decomposing biogenic amines into aldehydes, ammonia and hydrogen peroxide, are widely found in animals and plants. These enzymes are very promising for application in eliminating biogenic amines in foods. In this article, we review the contents of biogenic amines in various foods, the classification of bioamine oxidases and related factors, their microbial producers and degradation characteristics.

Key words: biogenic amine, bioamine oxidase, degradation characteristics, fermented food, microorganism

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