鱿鱼加工废弃物鱼酱油发酵过程中的生物胺变化研究

Change of Biogenic Amines Content during Fermentation of Fish Sauce from Squid Processed Wastes

[目的]研究鱿鱼加工废弃物鱼酱油发酵过程中的生物胺含量变化。[方法]利用高效液相色谱-柱后衍生-荧光检测法研究了鱿鱼加工废弃物鱼酱油中酪胺、尸胺、组胺、精胺、亚精胺、胍丁胺和腐胺7种生物胺含量在发酵过程中的变化。[结果]鱼酱油中的7种生物胺得到了很好的分离和测定,平均回收率较好,为88.6%～111.7%,相对标准偏差RSD小于10%。鱿鱼加工废弃物鱼酱油发酵过程中7种生物胺的变化规律:酪胺含量随发酵时间的延长增加较快,腐胺次之,组胺含量增加较少,尸胺、胍丁胺、精胺、亚精胺含量在发酵过程中变化很小。发酵30d得到的鱿鱼加工废弃物低盐鱼酱油中酪胺、腐胺、组胺、尸胺、胍丁胺、精胺、亚精胺含量分别为(20.75±0.84)、(8.95±0.55)、(3.37±0.27)、(0.32±0.07)、(0.14±0.02)、(0.67±0.02)、(0.69±0.03)mg/L,其与日本鱿鱼鱼酱油各种生物胺的含量比例相似。[结论]为鱿鱼加工废弃物低盐鱼酱油的生产提供技术资料。

[Objective]The research aimed to study the change of biogenic amines content during fermentation of fish sauce from squid processed wastes.[Method]Change of 7 biogenic amines（tyramine,putrescine,cadaverine,histamine,agmatine,spermidine and spermine） contents in fish sauce from squid processed wastes was investigated during fermentation by post-column derivation reversed-phase high performance liquid chromatography method.[Result]Seven biogenic amines were separated well.The average recoveries ranged from 88.6% to 111.7% for all amines samples.The RSDs were less than 10 %.The variation law of biogenic amines content was as follows：tyramine putrescine histamine cadaverine,agmatine,spermidine and spermine.The biogenic amines content of tyramine,putrescine,histamine,cadaverine,agmatine,spermine and spermidine was（20.75 ± 0.84）,（8.95 ± 0.55）,（3.37 ± 0.27）,（0.32 ± 0.07）,（0.14 ± 0.02）,（0.67 ±0.02）,（0.69 ± 0.03） mg/L respectively,and the composition of biogenic amines and the ratio of content were similar with fish sauce from squid processed wastes and squid fish sauce of Japan.[Conclusion]The study can provide the technical data for the product of low salty fish sauce from squid processed wastes.