Abstract: Biogenic amines are low-molecular-weight nitrogen-containing organic compounds. Excessive intake of humans can cause poisoning,and under certain conditions can form carcinogenic nitrosamines. In recent years,biogenic amines in fermented vegetables have received extensive attention. This paper reviews the bioamine content of traditional fermented vegetables,the formation mechanism of biogenic amines,and the methods of regulating biogenic amines,which provide a reference for the quality and safety of fermented vegetables.