腐乳是我国大众喜爱的一种传统发酵豆制品，由于其发酵过程中形成的生物胺具有潜在的毒性而成为目前研究的热点问题之一。文章综述了腐乳的科研工作者对生物胺存在情况的研究现状，对腐乳中生物胺的检测方法现状及控制标准进行了分析，对腐乳中生物胺的来源及控制手段提出了建议，为腐乳安全性评价及未来标准修改完善提供参考。

Sufu is a traditional fermenting soybean food with great popularity. For potential toxicity in biogenic amines produced in fermentation process, it has become hot issue recently. This paper reviewed about research status on existence of biogenic amines in sufu. It also analyzed the current inspection methods to find biogenic amines in sufu and relevant control standards. The paper offered some suggestions and advices for the sources and control measures of biogenic amines in sufu and then gave some reference to amend and improve the safety evaluation standard of sufu in the future.