The aim of present work was to study the produce of biogenic amines during brewing process for Chinese rice wine, and the influencing factors including raw material, Wheat Qu, seed starter, amino acid, brewing technique and ageing.Biogenic amines were quantified by a pre-column derivatization by high performance liquid chromatography ( HPLC).Putrescine and tryamine were the most prevalent amine.None of amines were detected in water.The aliphatic amines ( putrescine, cadaverine, spermine) were present in glutinous rice and wheat Qu, but the content was not over 6.01 mg/kg.Significantly different contents depended on seed starters (P <0.01) ranging from 16.43 to 87.72mg/L.There was a positive correlation between the content of biogenic amines and total acid, but significant negative correlation between this content and alcohol and the sense organ taste.The total content of biogenic amines during traditional brewing process was higher than that during mechanized brewing process, but both had same change tendency, i.e., increasing in early fermentation period and followed with decreasing, which was the same to bacterial count.Statistically significant increase was found in analyzed amino acids, but there was no correlation between it and the content of biogenic amines.Slight decreases came about during ageing for traditional rice wine, but irregular changes for mechanized rice wine.Overall, total content of biogenic amines ranging from 0.14 to 175.15 mg/L were within the safe level for human health .%采用高效液相色谱技术,分析了黄酒酿造原料、发酵剂和不同年份酒中的生物胺含量,并对传统工艺和机械化生产过程中生物胺含量的变化进行了跟踪分析,剖析了影响生物胺含量的因素.结果表明,腐胺和酪胺是黄酒中的主要生物胺,糯米原料和曲中生物胺含量很低,检出的3种脂肪族生物胺(腐胺、尸胺和精胺)总量不超过6.0lmg/kg;7种酒母中生物胺总含量差异极显著(P＜0.01),总量变化范围为16.43 ～ 87.72 mg/L;酒母中生物胺总量与总酸呈正相关,与酒精度和感官品质呈显著性负相关；机械化工艺和传统工艺发酵过程中生物胺均呈先升后降的变化趋势,但传统工艺比机械化工艺生物胺含量高；发酵过程中氨基酸逐渐增多,与生物胺含量变化无相关性；发酵醪中细菌总数在前期急剧增加到最大值,之后逐渐降低,变化趋势与生物胺含量变化相同；陈酿时间对传统工艺生物胺含量影响明显,随着时间延长,生物胺含量降低,但陈酿时间对机械化工艺无明显影响.本实验检测的黄酒发酵醪及年份酒中生物胺总量范围为0.14 ～175.15 mg/L,不存在安全问题.
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