| 干酪成熟初期产生生物胺影响因素的研究 |
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| 引用本文： | 马德胜,张国农,解国富,吕兵,王树英,潘红阳.干酪成熟初期产生生物胺影响因素的研究[J].中国乳品工业,2007,35(5):22-25. |
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| 作者姓名： | 马德胜 张国农 解国富 吕兵 王树英 潘红阳 |
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| 作者单位： | 1. 江南大学食品科学与安全教育部重点实验室,江苏,无锡,214036
2. 江南大学分析测试中心,江苏,无锡,214036 |
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| 摘 要： | 研究了成熟3个星期的干酪产生生物胺的4种影响因素（发酵剂，NaCl，山梨酸钾，水分质量分数），通过氨基酸专用高效液相色谱仪对样品进行了测定。结果表明，发酵剂RA024，NaCl质量分数高，山梨酸钾质量分数在0．2％，水分质量分数低可以抑制生物胺的产生。
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| 关 键 词： | 干酪 生物胺 发酵剂 水分 |
| 文章编号： | 1001-2230（2007）05-0022-04 |
| 修稿时间： | 2007-01-30 |
Factors influencing production of biogenic amines in young cheese |
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| MA De-sheng,ZHANG Guo-nong,XIE Guo-fu,LV Bing,WANG Shu-ying,PAN Hong-yang.Factors influencing production of biogenic amines in young cheese[J].China Dairy Industry,2007,35(5):22-25. |
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| Authors: | MA De-sheng ZHANG Guo-nong XIE Guo-fu LV Bing WANG Shu-ying PAN Hong-yang |
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| Affiliation: | Southern Yangtze University 1. Key Laboratory of Food Science and Safety, Ministry of Education;2.Testing and Analysis Center,Wuxi 214036, China |
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| Abstract: | Four factors(starter,NaCl,potassium sorbate,moisture content) were studied,in which biogenic amines were produced during 3 weeks maturation of cheese.The samples were determined by high performance liquid chromatography for exclusive amino acids,the results indicated that,the production of biogenic amines could be inhibited by starter RA024,high mass fraction of NaCl,0.2% mass fraction of potassium sorbate and low moisture content. |
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| Keywords: | cheese biogenic amines starters moisture content |
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