储存温度及时间对三文鱼中组胺和色胺

Effects of storage temperature and time on tryptamine and histamine content in salmon

中文关键词:  温度  时间  三文鱼  生物胺  柱前衍生法  高压液相色谱法

英文关键词:temperature  time  salmon  biogenic amine  pre-column derivatization  high pressure liquid chromatography

中文摘要:

      目的 探讨生物胺作为这种海洋食品鲜度变化参考指标的可行性。方法 采用柱前衍生-高压液相色谱法检测三文鱼在不同储存温度及时间下生物胺含量的变化。结果 分别在?18 ℃、4 ℃和10 ℃的冰箱中保存的样品, 于0 h、12 h、36 h、48 h后均可检测到色胺和组胺, 储存后的三文鱼中组胺含量较高, 含量随温度、时间的增加而增加; 在4 ℃下, 三文鱼中组胺的生成与时间呈现一定的线性关系。结论 在该温度下, 组胺可作为三文鱼肉新鲜程度的质量指标。

英文摘要:

      Objective To investigate the feasibility of biogenic amine act as a quality indicator for the evaluation of the fresh degree of salmon. Methods The changes of biogenic amine content in salmon with different storage temperature and time were detected by pre-column derivatization-high pressure liquid chro-matography. Results Histamine and tryptamine could be detected from salmon when the salmons were stored in -18 ℃, 4 ℃ or 10 ℃ after 0 h, 12 h, 36 h or 48 h, and the content of histamine was higher than tryptamine.When the storage temperature and time increased, the content of histamine increased correspondingly. Moreover, there was a linear correlation between the histamine content in salmon and the storage time when the temperature is 4 ℃. Conclusion The content of histamine could be chosen as a quality indicator for the evaluation of the fresh degree of salmon at 4 ℃.