生物胺是世界公认对人体健康有潜在影响的物质，其广泛存在于发酵肉制品中。三川火腿采用自然发酵，因加工独特，色香味俱全深受消费者喜爱。但我们前期发现其生物胺含量较高，存在安全隐患，且影响生物胺产生和累积分子机理的研究目前仍是空白。本项目采用HPLC、分子生物学和传统微生物培养方法追踪三川火腿加工过程中生物胺和菌相变化，分离鉴定产氨基酸脱羧酶优势微生物和产生物胺氧化酶优势微生物，并探究其生长特性和产酶特性；运用Real-time PCR和RP-HPLC分析产酶优势微生物之间对生物胺的形成和累积的交互作用。运用HPLC-MS-MS结合平板显示法检测产氨基酸脱羧酶微生物之间是否存在群体感应。通过研究探明生物胺与菌相的动态变化规律，揭示优势产酶微生物对生物胺产生和累积的影响，阐释生物胺累积的分子机理，为三川火腿的品质控制提供理论基础和科学依据，也为其它食品中生物胺的形成及累积机制的诠释提供新的思路。

Biogenic amines is known to be worldwide as the potential substances impact on human health, which are widely present in fermented meat products. The vast number of consumers are deeply affected by Sanchuan ham with natural fermentation due to the unique processing, color, flavor and taste. However, we found the higher levels of biogenic amines in Sanchuan ham, which will harmful to human health. Biogenic amines production and the molecular mechanism of accumulation are still blank. This project uses HPLC, molecular biology and traditional microbiological culture methods to track the changes of the biogenic amines and bacterial content, isolate and identify the amino acid decarboxylase strains and amine oxidase microbes, and explore their growth and enzymatic properties. The interaction between the dominant bacteria produced biogenic amines was analyzed by Real-time PCR and RP-HPLC. Quorum sensing between the amino acid decarboxylase was assayed by using HPLC-MS-MS combined with flatbed color method. This project will reveal the dynamic changes of biogenic amines and microflora, get the effect of dominant bacteria on the generation and accumulation of biogenic amines, and explain the molecular mechanism of accumulation of biogenic amines, and which will provide the theoretical basis and scientific foundation to control the biogenic amines formation and accumulation in Sanchuan ham, and also provide new ideas for the biogenic amines formation and accumulation mechanism in other foods.