Patterns in the formation of biogenic amines in chinese rice wine during primary fermentation process

被引：0

作者：

Zhang, Wu-Ji ^{[1
]}

Xia, Xiao-Le ^{[1
]}

Zhang, Bing ^{[2
]}

Xia, Mei-Fang ^{[2
]}

Yang, Hai-Lin ^{[1
]}

Wang, Wu ^{[1
]}

机构：

[1] School of Engineering, The Key Laboratory of Industrial Biotechnology, Jiangnan University, Wuxi

[2] Nantong Baipu Chinese Rice Wine Co., Ltd, Rugao

来源：

Modern Food Science and Technology | 2015年 / 31卷 / 10期

关键词：

Amino acids; Biogenic amines; Chinese rice wine; Lactic acid bacteria; Primary fermentation process; Reverse phase high performance liquid chromatography;

D O I：

10.13982/j.mfst.1673-9078.2015.10.044

中图分类号：

学科分类号：

摘要：

The patterns f biogenic amine formation during primary fermentation of Chinese rice wine and the factors influencing these formation patterns were analyzed. Reversed-phase high-performance liquid chromatography (RP-HPLC) was used for quantitative determination of biogenic amines. This method was accurate and reliable, showing symmetrical peak shapes, good resolution, and a rapid analysis time. The effects of dominant microbes, amino acids, acidity of fermented mash, sugar content, alcohol content, and pH value on the formation of biogenic amines were analyzed. The results showed that the degree of influence of the primary fermentation process on the formation of biogenic amine was 77.67%, with the highest increase in biogenic amine level (7.63 mg/L) occurring during the first harrowing period. The total content of biogenic amines was positively correlated with the number of lactic acid bacteria in brewing microorganisms, and the highest growth rate of lactic acid bacteria[. 13×106 CFU/(mL·h)] was found during the nest period. Moreover, the total content of biogenic amines was also positively correlated with the acidity of fermented mash, alcohol content, pH value, and precursor amino acids, but negatively correlated with thesugar content during primary fermentation. The pattern in biogenic amine formation during primary fermentation was analyzed in this study. These results can be used to develop a safer and more reasonable process for lowering the content of biogenic amines in Chinese rice wine. © 2015, South China University of Technology. All right reserved.

引用

页码：269 / 274and300

共 14 条

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