刘淑一,崔未宁,殷丽君,贾鑫

• 1:四川成都中农大现代农业产业研究院
• 2:中国农业大学食品科学与营养工程学院

摘要(Abstract)：

对不同香料(茴香、大蒜、生姜)提取物对微生物产生物胺的影响进行研究，并将其应用于低盐腐乳中，以水分含量、总酸含量、氨基酸态氮含量、水溶性蛋白质含量、生物胺含量、感官评分等为指标，分析不同香料、不同盐含量对成熟腐乳品质和安全性的影响。在香料提取物处理生物胺产生菌的实验中，茴香、生姜有明显的抑菌活性；通过高效液相色谱法测定，茴香、大蒜提取物对酪胺的抑制效果明显且最大抑制率可分别达到65.9%、49.4%。将3种香料分别应用于低盐腐乳中制备不同盐含量的腐乳，成品盐含量可低至4%～8%(市售腐乳盐含量为12%～14%),且成熟度和风味良好；低盐腐乳中尸胺含量最高，其次是酪胺、腐胺、苯乙胺；不同香料对不同盐含量腐乳的抑胺效果不同，在盐含量偏高时，茴香提取物对总生物胺的抑制作用最显著(P<0.001);在盐含量偏低时，大蒜对总生物胺的抑制作用显著(P<0.05)。该研究结果可为低盐腐乳开发以及提升腐乳的品质、安全性提供参考。

关键词(KeyWords)： 低盐腐乳;生物胺;香料;工艺优化;品质;安全性

Abstract:

Keywords:

基金项目(Foundation): 四川省自然科学基金面上项目(2025ZNSFSC0229);; 四川成都中农大现代农业产业研究院建设省市农业补助专项资金资助项目

作者(Author): 刘淑一,崔未宁,殷丽君,贾鑫

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