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Dynamic changes of the content of biogenic amines in Chinese rice wine during the brewing process

机译：黄酒酿造过程中生物胺含量的动态变化

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摘要

This study examined the biogenic amine content of the brewing raw material (wheat Qu, seed starter, mash or liquid) during fermentation and during the maturation and storage process. Pre-column derivatization and high-performance liquid chromatography were employed to analyse the dynamic changes in biogenic amines during the Chinese rice wine brewing process. Some aliphatic amines (putrescine, cadaverine, spermine) were already found to be present in the glutinous rice and wheat Qu, but the content was below 2.88 mg/kg. None of the amines were detected in the brewing water. The biogenic amine content in the seed starter exhibited a large variation range (16.43-87.72 mg/L), which could influence the total content of biogenic amines prior to fermentation. A much more obvious increase in biogenic amines stemmed from the fermentation process, with the presence of a biogenic amine-producing bacteria and precursor amino amines. In the first 2 days, the biogenic amine content increased sharply, followed by a slow increase over the next 4 days, and the content reached a maximum value on day 6; subsequently there was a decrease or fluctuation in the concentration. After clarification and cooking, the biogenic amine content increased significantly; however, a slight decrease was observed during storage, especially for putrescine and histamine. Putrescine and tyramine were the most prevalent amines in all of the samples. Overall, the content of biogenic amines was found to be within the safe level for human health, ranging from 54.52 to 146. 35 mg/L.
机译：这项研究检查了发酵过程中以及成熟和储存过程中酿造原料（小麦曲，种子发酵剂，或液体）中生物胺的含量。采用柱前衍生化和高效液相色谱法分析了中国黄酒酿造过程中生物胺的动态变化。在糯米和小麦曲中已经发现了一些脂肪胺（腐胺，尸胺，精胺），但含量低于2.88 mg / kg。在酿造水中未检测到任何胺。种子发酵剂中的生物胺含量表现出较大的变化范围（16.43-87.72 mg / L），这可能会影响发酵前生物胺的总含量。由于产生生物胺的细菌和前体氨基胺的存在，发酵过程引起的生物胺的增加更为明显。在最初的2天中，生物胺的含量急剧增加，然后在接下来的4天中缓慢增加，并在第6天达到最大值。随后浓度降低或波动。经过澄清和蒸煮后，生物胺含量显着增加。然而，在储存过程中观察到略有下降，尤其是腐胺和组胺。腐胺和酪胺是所有样品中最普遍的胺。总体而言，发现生物胺的含量在人类健康安全水平之内，范围为54.52至146. 35 mg / L。

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  • 来源
    《Journal of the Institute of Brewing》 |2013年第4期|294-302|共9页
  • 作者

    Fengjie Zhang; Jie Xue; Deliang Wang; Yijing Wang; Huijun Zou; Baoqing Zhu;

  • 作者单位

    China National Research Institute of Food and Fermentation Industries, Beijing 100027, China;

    China National Research Institute of Food and Fermentation Industries, Beijing 100027, China;

    China National Research Institute of Food and Fermentation Industries, Beijing 100027, China;

    China National Research Institute of Food and Fermentation Industries, Beijing 100027, China;

    Key Laboratory of Technology and Equipment for Chinese Rice Wine, Zhejiang Province, China Shaoxing Rice Wine Group Co. Ltd, Shaoxing 312000, China;

    Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Chinese rice wine; biogenic amine; brewing; seed starter; mechanization;

    机译：中国黄酒;生物胺酿造;种子起子;机械化;

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