An unusual pattern of biogenic amines was observed for beers derived from brewery number 5.
不寻常的模式生物胺是观察啤酒来自啤酒号码是：5。
Biogenic amines during the fermentation of natto was detected by HPLC, using precolumn derivatization with DNS-Cl.
研究通过丹磺酰氯柱前衍生，用HPLC对纳豆发酵过程中的生物胺进行检测。
The polymers change color in the presence of increasing levels of these biogenic amines to indicate degrees of food spoilage.
这些聚合物在那些生物胺的水平升高时颜色发生了改变，对食物的变质程度作出了指示。
Biogenic amines are formed mainly by microbial decarboxylation of amino acid and its formation is related to various factors.
葡萄酒中的生物胺主要是由相关微生物对氨基酸脱羧而产生，并且与诸多因素相关。
According to path of biogenic amines produced in beer brewing, the corresponding homologous solution is proposed in this paper.
针对啤酒酿造过程中生物胺的产生途径，提出了相应的解决办法。
Biogenic amines, organic compounds of low molecular weight, present in living organisms, are responsible for many essential functions.
生物胺是一种低分子量的有机物，对活细胞有重要的生理作用。
Biogenic amines are organic bases with low molecular weight. They can be expected in all foods that contain proteins or free amino acids.
生物胺是低分子量有机碱，存在于蛋白质丰富的食品尤其是发酵食品中。
NA contains a great variety of neurotransmitters including acetylcholine, biogenic amines, neuropeptides and amino acids, and their receptors.
疑核内含有大量的神经递质，如乙酰胆碱，生物胺，神经肽，氨基酸等及其受体。
This paper reports the experimental investigation on the derivatising condition of biogenic amines with dansyl chloride as fluorescent derivation agent.
报道了荧光衍生试剂丹磺酰氯同多种生物胺进行衍生化反应条件的实验研究。
From the results presented in Table 2, it is difficult to find a simple correlation between individual concentrations of biogenic amines and the beer type.
从结果列在表2，很难找到一个简单的相关性个人之间的浓度生物胺和啤酒类型。
The methods of extraction, purification and derivation of food samples, the selection of phase and determination of the biogenic amines in different foods are discussed.
对样品生物胺的提取、净化、衍生方法、流动相的选择以及不同食品中的生物胺种类及含量做了深入的探讨。
In this paper, the relationship about biogenic amines and microflora of fermented foods, and methods how to improving bacterium with the gene technology were introduced.
着重介绍了发酵食品中的生物胺与微生物的关系，以及利用基因技术改造菌种的方法。
The article reviewed methods of determination of biogenic amines in foods in recently years and emphasized on the characteristics of HPLC, CE, biosensor and TLC and their applications.
重点介绍了高效液相色谱、毛细管电泳、生物传感器和薄层色谱等方法的特点及其在食品生物胺测定中的应用。
In this paper the research progresses on determination of biogenic amines in food by RP-HPLC are reviewed. The methods of extraction, purification and derivation of food samples, the select...
对样品生物胺的提取、净化、衍生方法、流动相的选择以及不同食品中的生物胺种类及含量做了深入的探讨。
Moreover, the role of microorganisms with amino oxidase activity as starting cultures to control or reduce the accumulation biogenic amines during ripening and storage of sausages is discussed.
此外，还讨论在成熟和贮存阶段微生物的作用—氨基氧化酶作为起始培养物来控制或减少生物胺的积累。
Moreover, the role of microorganisms with amino oxidase activity as starting cultures to control or reduce the accumulation biogenic amines during ripening and storage of sausages is discussed.
此外，还讨论在成熟和贮存阶段微生物的作用—氨基氧化酶作为起始培养物来控制或减少生物胺的积累。
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