[对农产品中非挥发性氨基的研究]
Yukiko Ueda1, Yoshiaki Fujii1, Shiho Omae1
1Hokkaido Institute of Public Health.
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
|December 24, 2025
概括
不易挥发的氨基,如组胺和胺,存在于各种日本农产品中. 消费者,特别是那些服用MAO抑制剂的消费者,应该意识到等食物中胺含量很高.
科学领域:
- 食品科学 食品科学 食品科学
- 公共卫生 公共卫生
- 农业科学 农业科学
背景情况:
- 非挥发性氨基 (NVA),如组胺 (Him), tyramine (Tyr), putrescine (Put) 和 cadaverine (Cad) 构成公共卫生风险.
- 了解农产品中的NVA含量对于消费者安全至关重要.
研究的目的:
- 量化日本各种农产品中 Him,Tyr,Put 和 Cad 的含量.
- 为了确定含有这些非挥发性氨基的高度的特定产品.
主要方法:
- 在日本种植的64种不同农产品中分析了102个样本.
- 基因组胺,提拉胺,布特雷斯和尸体度的量化.
主要成果:
- 胺在12种产品中被发现,主要在茄子,菜和西红中.
- 在汉纳比拉塔克中,蒂拉胺达到132μg/g的峰值,其中29种产品含有Tyr.
- 普特雷辛在石等类蔬菜中超过100μg/g,而在甜中达到3.2μg/g.
结论:
- 服用单胺氧化酶抑制剂的患者应小心某些食物中胺含量高.
- 摄入胺和其他NVA高的食物可能会引发类似过敏的症状.
关键词:
农产品农产品农产品农产品这是一个 cadaverine cadaverine.基因组胺组胺的使用方法非易挥发性氨基的氨基.布特雷斯辛 (Putrescine) 是一种有毒的药物.提拉胺提拉胺是一种更多相关视频
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