周良贵,谢姝瑶,刘怀玉,周娇,李清,董莉,胡红玲,蔡富杰,张崟

• 1:成都大学食品与生物工程学院
• 2:成都大学肉类加工四川省重点实验室

摘要(Abstract)：

发酵食品中的生物胺在加工或烹饪过程中较难去除。鱼露是传统发酵水产品，其中的生物胺对其质量安全至关重要。为了有效调控鱼露中的生物胺，文章在分析发酵鱼露中生物胺的种类和化学性质的基础上，对鱼露中生物胺检测技术的灵敏度、准确性与适用性及生物胺的降解方法进行了分析比较，介绍了高效液相色谱法、气相色谱法、酶联免疫吸附测定法等检测技术的原理、特点及应用。阐述了生物、物理、化学等多种降解生物胺的方法及其优缺点，总结了当前鱼露中生物胺的检测和降解方法研究中存在的问题，并对未来研究方向进行了展望。总之，发酵鱼露中生物胺的检测和降解方法研究已取得一定进展，但仍面临诸多挑战。

关键词(KeyWords)： 发酵鱼露;生物胺;检测技术;降解技术

Abstract:

Keywords:

基金项目(Foundation): 国家现代农业产业技术体系四川创新团队项目(secxd-2025-15);; 四川省自然科学基金项目(2024NSFSC0367)

作者(Author): 周良贵,谢姝瑶,刘怀玉,周娇,李清,董莉,胡红玲,蔡富杰,张崟

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