葡萄酒中生物胺的研究进展

摘要/Abstract

摘要： 生物胺（Biogenic amines, BA）一类具有生物活性、含氨基的低分子质量有机化合物的总称，过量摄入会引起不良的生理反应，严重时还会危及生命，是表征葡萄酒质量安全的重要指标。本文主要对葡萄酒中BA的来源、生物合成代谢机制、微生物溯源、检测技术、影响因素及控制策略等方面进行系统地阐述，以期为高效分析和有效控制葡萄酒中的BA提供理论指导，从而促进我国葡萄酒行业健康绿色发展。

关键词: 生物胺, 葡萄酒, 合成代谢机理, 检测技术, 控制措施

Abstract: Biogenic amines (BA) refer to a general term for a class of low-molecular mass organic compounds with bioactive amino groups, which is an important indicator of wine quality and safety. Excessive intake of BA by human beings usually causes adverse physiological reactions and even threatens life in serious cases. This review mainly focuses on the sources of BA in wine, as well as its biosynthesis mechanism, detection technology, microbial traceability, factors influencing BA in wine, and strategies to control BA during winemaking. This review will provide theoretical guidance for efficient analysis and approaches to effectively eliminate BA in wine, thereby promoting healthy and green development of the Chinese wine industry.

Key words: biogenic amines, microorganisms, metabolic mechanism, determination, control strategy

中图分类号:

史学容宋育阳秦义刘延琳姜娇. 葡萄酒中生物胺的研究进展[J]. 食品科学, 0, (): 0-0.

xuerong shi Yanlin Liu. Advanced Research on Biogenic Amines in Wine[J]. FOOD SCIENCE, 0, (): 0-0.

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