本研究对黄酒前酵工序的生物胺生成规律及影响因素进行了分析探讨。采用反相高效液相色谱技术，改进了生物胺定量检测法，该检测体系准确可靠，样品峰型对称分离度好且缩短了检测时间。分析了前酵工序中主要微生物，氨基酸，发酵醪酸度、糖度、酒精度、pH对生物胺生成的影响。发现前酵工序对成品酒生物胺的影响度为77.67%，第一次开耙阶段生物胺总量增幅最大，达到7.63 mg/L。研究发现主要酿造微生物中乳酸菌总数与生物胺总量成正相关，乳酸菌在搭窝期间生长速率最大，为7.13×106 CFU/(mL?h)。在前酵工序中生物胺总量与发酵醪酸度、酒精度、pH呈显著正相关，与糖度呈负相关；前酵过程中主要生物胺与前体氨基酸也呈明显正相关。本研究分析了黄酒前酵中生物胺生成规律，有助于建立降低黄酒生物胺含量的更安全、科学的工艺。

The patterns f biogenic amine formation during primary fermentation of Chinese rice wine and the factors influencing these formation patterns were analyzed. Reversed-phase high-performance liquid chromatography (RP-HPLC) was used for quantitative determination of biogenic amines. This method was accurate and reliable, showing symmetrical peak shapes, good resolution, and a rapid analysis time. The effects of dominant microbes, amino acids, acidity of fermented mash, sugar content, alcohol content, and pH value on the formation of biogenic amines were analyzed. The results showed that the degree of influence of the primary fermentation process on the formation of biogenic amine was 77.67%, with the highest increase in biogenic amine level (7.63 mg/L) occurring during the first harrowing period. The total content of biogenic amines was positively correlated with the number of lactic acid bacteria in brewing microorganisms, and the highest growth rate of lactic acid bacteria (7.13 × 106 CFU/(mL?h)) was found during the nest period. Moreover, the total content of biogenic amines was also positively correlated with the acidity of fermented mash, alcohol content, pH value, and precursor amino acids, but negatively correlated with thesugar content during primary fermentation. The pattern in biogenic amine formation during primary fermentation was analyzed in this study. These results can be used to develop a safer and more reasonable process for lowering the content of biogenic amines in Chinese rice wine.

江苏省产学研联合项目（BY2013015-07）；博士后面上基金项目（2013M531273）