大蒜精油和发酵剂对熏马肠中生物胺及微生物分布的影响研究

摘要/Abstract

摘要： 本试验研究大蒜精油和发酵剂对熏马肠中生物胺的影响。采用高效液相色谱法（High Performance Liquid Chromatography，HPLC）测定熏马肠中生物胺含量，利用宏基因组学技术分析熏马肠中微生物多样性和生物胺含量的变化情况。结果表明：将大蒜精油和发酵剂联合使用能够很好地减少尸胺、腐胺、组胺、酪胺和苯乙胺的产生，对控制生物胺在熏马肠中的含量起到非常显著的作用；熏马肠中含有丰富的微生物物种，通过样品科分类水平物种分析，得出乳酸菌在熏马肠整个加工过程都是优势菌种，而葡萄球菌在成熟后期数量较多。

关键词: 高效液相色谱法（High Performance Liquid Chromatography，HPLC）, 生物胺, 大蒜精油, 发酵剂, 菌种分布

Abstract: The study examined the effect of garlic essential oil and starter cultures on biogenic amines in smoked horse sausages. By using High Performance Liquid Chromatography(HPLC) to examine the content of biogenic amines in smoked horsemeat sausages, additionally, the changes of microbial diversity and biogenic amines content in smoked horsemeat sausages were also analysed by using the technology of macro -genomics. The result indicated that the starter cultures and garlic essential oil could reduce the accumulation of cadaverine, putrescine, histamine, tyramine and phenylethylamine. It is expected that the findings of this study have a significant role in controlling the content of biogenic amines in smoked horsemeat sausages; The smoked sausages enriched in all kinds of microorganisms, by analyzing the level of branch classification of samples, the study revealed that lactic acid bacteria is the dominant species in the whole process, even through Staphylococcus account for many in the late mature time.

Key words: High Performance Liquid Chromatography (HPLC), biogenic amine, garlic essential oil, starter cultures, strain distribution

中图分类号:

TS207.7

李彬彬张雅晴李宝坤王庆玲董娟卢士玲. 大蒜精油和发酵剂对熏马肠中生物胺及微生物分布的影响研究[J]. 食品科学, 0, (): 0-0.

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