Determination of biogenic amines in the fermentation process of grass carp surimi by a high- performance liquid chromatography method
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摘要: 本文采用纳豆芽孢杆菌和戊糖片球菌组成的混合发酵剂对草鱼鱼糜进行发酵,建立了发酵鱼制品中六种生物胺(色胺、腐胺、尸胺、组胺、酪胺、亚精胺)的高效液相色谱分析方法,研究了鱼糜发酵过程中生物胺含量的变化以及微生物数量的变化。结果发现,在30 min内各种生物胺得到很好的分离,且线性关系良好(R2>0.999),回收率在97.35%~103.00%,精密度、重现性RSD均小于10%。添加混合发酵剂可以明显抑制金黄色葡萄球菌、假单胞菌和大肠杆菌等杂菌的生长,降低发酵过程中腐胺、尸胺、组胺和酪胺含量的积累;利用纳豆芽孢杆菌,戊糖片球菌组成的混合发酵剂以及一系列负控脱羧酶活动能有效抑制鱼糜发酵过程中生物胺的形成,抑制腐败菌和致病菌的生长,提高鱼糜发酵食品的品质。Abstract: The effects of one group mixed starter cultures,combined with Bacillus natto and Lactobacillus pentosus,and a batch without starter as control on biogenic amines accumulation in the grass carp surimi during fermentation were investigated.Methods of simultaneous determination of six biogenic amines( tryptamine,putrescine,cadaverine,histamine,tyramine,spermine) by high- performance liquid chromatography were developed.The method had a good resolution in 30 minutes and good linearity( R2> 0.999),the recovery rate was between 97.35% ~103.00%,and the RSD of precision,repeatability were all lower than 10%.Fermentation inoculated with mixed starter cultures can inhibited the growth of contaminant microoroganisms,such as Staphylococcus aureus,Enterobacteriaceae and Pseudomonas, and suppressed the accumlation of putrescine,cadaverine,histamine,tyramine.In order to improve hygienic quality of fermented surimi,Bacillus natto,Lactobacillus pentosus were added to activate the function of negative- decarboxylase which can prevent biogenic amine formation,inhibited the spoilage bacteria and pathogens.
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