培养液组胺的检测及鲣鱼产组胺菌的生物活性评价

Detection Histamine in Nutrient Solution and Evaluation of Biological Characteristics of Histamine-Forming Bacteria in Raw Skipjack Tuna

通过直接将培养液中的组胺经丹酰氯衍生化生成稳定的物质,以1,7-二氨基庚烷为内标,建立高效液相色谱-紫外检测器(HPLC-VWD)方法检测培养液中的组胺;并研究了温度和pH对产组胺菌生长和组胺产生的影响。结果表明,培养液中组胺的检测方法定量限为0.5μg/mL,回收率在100%～107%,满足方法培养液中组胺的检测。经分离得到的2株产组胺菌分别记为J2和J4,2株菌在添加L-组氨酸的胰酶大豆肉汤里均能够产生组胺;菌株J2和J4最适生长温度均为30℃,最适pH分别为7和6,菌株J2和J4产组胺的最适温度分别为25℃和30℃,最适pH均为5,在适宜的实验条件下组胺产生量最大值为12.47 mg/L。

Histamine in nutrient solution is derived with dansyl chloride, determined by HPLC-VWD and quantified by isotope internal standard method with 1,7-Diaminoheptane. Histamine-forming bacteria were selected from the prescreening step using Actis＇s identification medium from skipjack tuna tissue, and true his-tamine formers were confirmed by HPLC method. Effects of temperature and pH on growth and histamine pro-duction of histamine-forming bacteria were studied. The results showed that the limit of determination of the method for nutrient solution is 0.5μg/mL, the recovery range is 100%-107%; two histamine formers isolated from skipjack tuna tissue were named as J2 and J4, which could produced histamine in trypticase soy broth supplemented with 1.0% L-histidine. The optimal temperature of growth of them were both 30 ℃, and the op- timal growth pH were 7 and 6, respectively. The optimal temperature of histamine production of them were 25 ℃ and 30 ℃, respectively. The optimal pH were both 5. The maximum of histamine reached 12.47 mg/L under the suitable culture condition.