中文摘要：

以传统中式香肠成熟过程中生物胺含量的变化为研究对象，重点介绍了色胺、腐胺、尸胺、组胺、酪胺的变化。在香肠加工过程中添加发酵剂和复合植物提取物来控制香肠中生物胺的积累，利用高效液相色谱仪检测成熟过程中生物胺的变化。结果表明，添加发酵剂可有效地抑制色胺、腐胺、尸胺、酪胺的生成；复合植物提取物只是在抑制酪胺含量的增加上有显著效果；同时加入发酵剂和复合植物提取物对色胺、尸胺、组胺和酪胺的抑制效果更显著，特别是组胺，在生产结束时含量为0。发酵剂和复合植物提取物对精胺和亚精胺基本没有影响。

英文摘要：

The changes of biogenic amines during ripening of traditional Chinese sausage which were added with culture starter and plant extracts were studied in this paper. Biogenic amines were determined by HPLC. The results showed that both culture starter and plant extracts have significant inhibition on the increasing of biogenic amines, and the inhibition of the culture starter was stronger than the plant extracts. The synergistic effect of culture starter and plant extracts on the inhibition of biogenic amines was the strongest, and the content of Histamine was zero at the end of ripening.