Abstract: The effects of ripening temperature and time on the type and concentration of biogenic amines in Monascus-fermented cheese were examined in this paper. The results showed that tyramine, β-phenylethylamine and histamine were the typical biogenic amines of Monascus-fermented cheese during ripening. Their concentrations increased with increasing ripening time and temperature. β-phenylethylamine appeared at the late stage of maturity, and histamine appeared at high temperature. The level and growth rate of tyramine were higher than those of the other two biogenic amines, and it appeared the earliest of all. The optimal ripening conditions were found to be ripening at 14 ℃ for 12–14 days. The results of exposure assessment to biogenic amines in Monascus-fermented cheese showed that the average exposure of Chinese population was 8.55 μg/(kg·d), 94.72 μg/(kg·d) in P99. It is recommended that the per capita intake of Monascus-fermented cheese should not exceed 58 g/d in order to ensure the safety of 99.9% of populations with dietary exposure to biogenic amines through the consumption of Monascus-fermented cheese.

Key words: biogenic amines, Monascus-fermented cheese, ripening, safety assessment, exposure assessment

摘要： 研究红曲霉干酪成熟过程中，不同成熟温度、不同成熟时间对产生的生物胺种类及含量的影响。结果表明：红曲霉干酪成熟过程中酪胺、β-苯乙胺和组胺是3 种典型生物胺，且生物胺含量随成熟时间的延长和成熟温度的升高呈增加趋势；β-苯乙胺出现在成熟后期，组胺出现在温度较高的成熟条件下，酪胺的含量和增加速率均高于其他2 种生物胺，出现时间也最早；红曲霉干酪较为适宜的成熟条件为14 ℃、12～14 d；红曲霉干酪生物胺暴露评估结果表明，中国人群暴露平均值为8.55 μg/（kg·d），P99百分位值为94.72 μg/（kg

关键词: 生物胺, 红曲霉干酪, 成熟, 安全性评估, 暴露评估