黄宇豪,吴炜俊,梁喜丽,陈伟澎,范秀萍,秦小明.罗勒精油在珍珠龙胆石斑鱼保活过程中的残留规律研究[J].食品安全质量检测学报,2024,15(6):197-203
罗勒精油在珍珠龙胆石斑鱼保活过程中的残留规律研究
Residual rule of Ocimum basilicum L. essencial oil in the live transportation of Pearl Gentian Grouper Epinephelus fuscoguttatus♀×E. lanceolatus♂
投稿时间:2023-09-25  修订日期:2024-02-21
DOI:
中文关键词:  珍珠龙胆石斑鱼  罗勒精油  残留  保活  安全性
英文关键词:Pearl Gentian Grouper (Epinephelus fuscoguttatus♀×E.lanceolatus♂)  Ocimum basilicum L.essencial oil  residue  live transportation  security
基金项目:十三五”国家重点研发计划“蓝色粮仓科技创新”重点专项(2019YFD0901601);广东省大学生创新创业训练计划项目 (S202110566001);广东海洋大学科研启动经费资助项目(060302042101);广东海洋大学创新团队项目(CXTD2021006)。
作者单位
黄宇豪 1.广东海洋大学食品科技学院/国家贝类加工技术研发分中心(湛江)/广东省水产品加工与安全重点实验室/广东省海洋生物制品工程实验室/广东省海洋食品工程技术研究中心/水产品深加工广东普通高等学校重点实验室 
吴炜俊 1.广东海洋大学食品科技学院/国家贝类加工技术研发分中心(湛江)/广东省水产品加工与安全重点实验室/广东省海洋生物制品工程实验室/广东省海洋食品工程技术研究中心/水产品深加工广东普通高等学校重点实验室 
梁喜丽 1.广东海洋大学食品科技学院/国家贝类加工技术研发分中心(湛江)/广东省水产品加工与安全重点实验室/广东省海洋生物制品工程实验室/广东省海洋食品工程技术研究中心/水产品深加工广东普通高等学校重点实验室 
陈伟澎 1.广东海洋大学食品科技学院/国家贝类加工技术研发分中心(湛江)/广东省水产品加工与安全重点实验室/广东省海洋生物制品工程实验室/广东省海洋食品工程技术研究中心/水产品深加工广东普通高等学校重点实验室 
范秀萍 1.广东海洋大学食品科技学院/国家贝类加工技术研发分中心(湛江)/广东省水产品加工与安全重点实验室/广东省海洋生物制品工程实验室/广东省海洋食品工程技术研究中心/水产品深加工广东普通高等学校重点实验室 
秦小明 1.广东海洋大学食品科技学院/国家贝类加工技术研发分中心(湛江)/广东省水产品加工与安全重点实验室/广东省海洋生物制品工程实验室/广东省海洋食品工程技术研究中心/水产品深加工广东普通高等学校重点实验室 
AuthorInstitution
HUANG Yu-Hao 1.College of Food Science and Technology, Guangdong Ocean University/National Research and Development Branch Center for Shellfish Processing (Zhanjiang)/Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety/Guangdong Provincial Engineering Technology Research Center of Seafood/Guangdong Province Engineering Laboratory for Marine Biological Products/Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution 
WU Wei-Jun 1.College of Food Science and Technology, Guangdong Ocean University/National Research and Development Branch Center for Shellfish Processing (Zhanjiang)/Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety/Guangdong Provincial Engineering Technology Research Center of Seafood/Guangdong Province Engineering Laboratory for Marine Biological Products/Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution 
LIANG Xi-Li 1.College of Food Science and Technology, Guangdong Ocean University/National Research and Development Branch Center for Shellfish Processing (Zhanjiang)/Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety/Guangdong Provincial Engineering Technology Research Center of Seafood/Guangdong Province Engineering Laboratory for Marine Biological Products/Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution 
CHEN Wei-Peng 1.College of Food Science and Technology, Guangdong Ocean University/National Research and Development Branch Center for Shellfish Processing (Zhanjiang)/Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety/Guangdong Provincial Engineering Technology Research Center of Seafood/Guangdong Province Engineering Laboratory for Marine Biological Products/Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution 
FAN Xiu-Ping 1.College of Food Science and Technology, Guangdong Ocean University/National Research and Development Branch Center for Shellfish Processing (Zhanjiang)/Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety/Guangdong Provincial Engineering Technology Research Center of Seafood/Guangdong Province Engineering Laboratory for Marine Biological Products/Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution 
QIN Xiao-Ming 1.College of Food Science and Technology, Guangdong Ocean University/National Research and Development Branch Center for Shellfish Processing (Zhanjiang)/Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety/Guangdong Provincial Engineering Technology Research Center of Seafood/Guangdong Province Engineering Laboratory for Marine Biological Products/Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution 
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中文摘要:
      目的 探讨罗勒(Ocimum basilicum L.)精油在珍珠龙胆石斑鱼(Epinephelus fuscoguttatus♀×E. lanceolatus♂)保活过程中的残留与消除规律。方法 采用气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)分析罗勒精油中挥发性物质的组成; 将鱼体浸泡在含有不同质量体积比(0、5、10、15、20、40、60 mg/L)罗勒精油的新鲜海水中进行暂养处理, 用10 mg/L罗勒精油诱导休眠处理, 并在新鲜海水中进行有水保活与消除实验。以肌肉中丁香酚含量为指标, 分析珍珠龙胆石斑鱼在暂养、诱导休眠、有水保活中罗勒精油主要成分的变化规律。结果 罗勒精油的主要成分为丁香酚(67.45%)和β-石竹烯(31.44%); 罗勒精油质量浓度为10 mg/L时, 珍珠龙胆石斑鱼的半数致死时间最长, 达到79 h。罗勒精油主要成分β-石竹烯在石斑鱼暂养、休眠与保活过程中均低于检出限。石斑鱼在10 mg/L罗勒精油暂养72 h过程中, 丁香酚含量在暂养48 h时达到峰值9.43 mg/kg, 之后显著下降(P<0.05); 并能在22℃新鲜海水中72 h内代谢消除至0.05 mg/kg。20 mg/L罗勒精油诱导石斑鱼休眠后, 在新鲜海水中复苏24 h后丁香酚残留水平降至0.06 mg/kg; 而在低温保活条件下72 h后显著下降至0.10 mg/kg, 表明珍珠龙胆石斑鱼经罗勒精油暂养与诱导休眠后, 低温保活72 h可通过代谢消除丁香酚的残留。结论 10~20 mg/kg罗勒精油在珍珠龙胆石斑鱼保活中可安全使用。
英文摘要:
      Objective To investigate the residual and elimination rules of Ocimum basilicum L. essencial oil in the live transportation of Pearl Gentian Grouper (Epinephelus fuscoguttatus♀×E. lanceolatus♂). Methods The composition of volatile substances in Ocimum basilicum L. essencial oil was analyzed by gas chromatography-mass spectrometry (GC-MS). Pearl Gentian Grouper were immersed in fresh seawater containing different mass to volume ratios (0, 5, 10, 15, 20, 40, 60 mg/L) of Ocimum basilicum L. essencial oil in acclimation expertiments, and fishes were induced dormancy with 10 mg/L of Ocimum basilicum L. essencial oil. Then fishes were transport to fresh seawater for live preservation and elimination experiments. The metabolic change of the main components of Ocimum basilicum L. essencial oil in acclimation, dormancy and living preservation were analyzed with the content of eugenol. Results The main components of Ocimum basilicum L. essencial oil were eugenol (67.45%) and β-caryophyllene (31.44%). When the mass concentration of Ocimum basilicum L. essencial oil was 10 mg/L, the median lethal time of Pearl Gentian Grouper was the longest, reaching 79 h. The main component of Ocimum basilicum L. essencial oil, β-caryophyllene, was below the limit of detection during acclimation, dormancy and living preservation. During 72 h acclimation with 10 mg/L Ocimum basilicum L. essencial oil, eugenol reached its maximum of 9.43 mg/kg at 48 h and then decreased significantly (P<0.05). It could be metabolically eliminated to 0.05 mg/kg within 72 h in fresh seawater at 22℃. After 20 mg/L Ocimum basilicum L. essencial oil induced grouper dormancy, the eugenol residue level of grouper decreased to 0.06 mg/kg after 24 h of resuscitation in fresh seawater. Moreover, it decreased significantly to 0.10 mg/kg after 72 h under cold live transportation condition. This result showed that the residue of eugenol can be eliminated by metabolism during cold live preservation for 72 h after acclimation and dormancy with basil essential oil. Conclusion 10?20 mg/kg Ocimum basilicum L. essencial oil can be safely used in the live transportation of Pearl Gentian Grouper.
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