摘要
为研究鲭鱼中毒的组胺来源以及温度对鲅鱼生物胺的影响,通过HPLC-柱后衍生-FLD检测技术分析了鲅鱼体内7种生物胺(酪胺、腐胺、尸胺、组胺、胍丁胺、亚精胺、精胺)的含量以及在不同储藏温度的变化情况。结果表明,新鲜鲅鱼肌肉中没有检出组胺。鲅鱼体内生物胺的变化随温度的升高而加快,0℃(冰藏)、4℃、20℃储藏8d的生物胺总量变化范围分别为3.09～6.77、16.28～274.65、154.96～1846.29mg/kg。因此,细菌是引起组胺中毒的主要来源,低温储藏是控制鲅鱼产生生物胺的有效措施。
In order to research on the source of scombroid poisoning and changes of biogenic amines under different temperatures in Spanish mackerel,seven amines（tyramine,putrescine,cadaverine,histamine,agmatine,spermidine and spermine）were analyzed by RP-HPLC and post-column derivatization with fluorescence detector（FLD）.Then,no histamine was detected in the fresh muscle,which means no histamine from the metabolism of fish become the source of scombroid poisoning.In addition,the higher the temperature was,the faster the formation of total amines was.And the concentrations of total amines during 8 days at 0℃（in ice）,4℃ and 20℃ were 3.09～6.77,16.28～274.65 and 154.96～1846.29mg/kg,respectively.In conclusion,bacteria were the main source of scombroid poisoning and low-temperature preservation was better to control biogenic amines in Spanish mackerel.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第6期358-360,363,共4页
Science and Technology of Food Industry
基金
国家自然科学基金(30871948)
关键词
高效液相色谱
柱后衍生
生物胺
鲅鱼
HPLC
post-column derivatization
biogenic amine
Spanish mackerel
