摘要
本文研究了鲐鱼在贮藏期间组胺的形成,并探索了不同鱼种在不同贮藏条件下组胺形成的规律。采用离子交换树脂进行前处理,以偶氮试剂为显色剂进行比色测定。该方法具有前处理效果好 回收率高,操作简便的优点。实验结果表明,温度升高会加快组胺的形成速度,鲐鱼在0℃条件下贮藏可大大降低组胺的形成。鲜度好的则其组胺形成较慢。根据贮藏的温度和时间等条件可推算出其组胺的含量,这对于判断鱼品质量和防止组胺中毒有一定的实用价值。
The formation of histamine in mackerel and other species of fishduring different conditions of storage was studied. The content of histamine in fishwas measured colorimetrically by using azo-reagent as colour developer after sempl-es were pretreated with iron exchange resin. The pretreatment Possesses the advan-tages of high recovery and easy operation. The experimental results showed thet theformation rate of histamine increased with the rise of storage temperature. At 0℃storage the rate of formation greatly slowed down. Based on the temperature of sto-rage and time, the histamine content can be computed. It is therefore applicable toevaluate the quality of fish, and the accidental toxication by histamine might be avo-ided accordingly.
出处
《水产学报》
CAS
1988年第4期347-353,共7页
Journal of Fisheries of China
