关键词: 生物胺, 红曲霉干酪, 成熟, 安全性评估, 暴露评估

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