GAPDH@Fe (3)O...胺的研究及对酒体指标的影响 邢鑫.pdf

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食品与发酵工 8 种生物***，固定化酶首次处理时各
生物***的降解率达到了 %~%；重复利用 10 次后生物***降解率仍达到 %~%。挥发性组分利用气相离子
迁移色谱检测，共检测出 37 种组分。经固定化酶首次处理后，樱桃酒中的乙酸乙酯、乙酸异丁酯、3-甲硫基丙醇、
正己醇、苯甲醛、丁酸、α-蒎烯等物质的含量出现 %~%的下降；固定化酶重复利用 10 次后，挥发性组分含
量与初始样品无显著性差异。非挥发性酚类利用高效液相色谱测定，检测出没食子酸、原儿茶酸、绿原酸等 6 种组
分，固定化酶处理对樱桃酒中的非挥发性酚类物质未产生显著性影响。综上所述，******@Fe3 O4 具备较高的生物***
降解效率，对酒样品质不产生负面影响，且重复利用性高，因此在食品领域有较好的应用前景。
关键词 三磷酸甘油醛脱氢酶；固定化酶；樱桃酒；生物***；气相-离子迁移色谱
DOI: .11-1802/
Effect of ******@Fe3 O4 immobilized enzyme on biogenic amines and basic
indicators in cherry wine
XING Xin，WANG Luliang，ZHANG Bingyan，YUAN Xinjie，CHU Qi，
SUN Shuyang
(School of Food Engineering, Ludong University, Yantai, 264025, China)
Abstract Biogenic amines (BAs) are widely present in fermented food including wine. The consumption of wine containing
a high BA concentration may cause health concerns, such as cardiac palpitations, respiratory distress, etc. In recent years,
concerns about food safety together with consumer demand for safer and healthier products have promoted studies to decrease
BA levels in wines. Our previous studies showed that a novel glyceraldehyde triphosphate dehydrogenase (GAPDH) from
Lactobacillus plantarum has the ability of BA degradation. However, pure GAPDH can not be directly applied to wine-making
due to a high production cost and a low resistance to wine environments. Immobilization of GAPDH onto Fe 3O4 magnetic
nanoparticles (******@Fe3O4) has the potential to solve the above problems. Therefore, in this paper, ******@Fe 3O4 was
applied to the aging process of cherry wine-ma