贮藏过程中凡纳滨对虾生物胺的变化  

Changes of biogenic amines in Litopenaeus vannamei during storage

作　　者：徐杰[1] 薛长湖[1] 赵庆喜[1] 李兆杰[1] 薛勇[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,青岛266003

出　　处：《海洋水产研究》2007年第4期104-109,共6页Marine Fisheries Research

基　　金：国家高技术研究发展(863)计划项目(2006AA09Z444)资助

摘　　要：以邻苯二甲醛(OPA)为柱后衍生化试剂,采用反相HPLC法测定凡纳滨对虾(Litopenaeus vannamei)中的酪胺(Tyr)、腐胺(Put)、尸胺(Cad)、组胺(His)、胍丁胺(Agm)、精胺(Spe)和亚精胺(Spd)等7种生物胺。结合虾的感官分析、pH值和T-VBN值测定等方法评价凡纳滨对虾的品质,分析了凡纳滨对虾在不同贮藏温度和贮藏时间下的生物胺种类及含量的变化。结果表明,在0和4℃两种贮藏温度下,尸胺和腐胺发生的变化均最显著,可以其作为凡纳滨对虾新鲜程度的参考指标,确定最长贮藏时间分别为8d和6d。In this study, seven biogenic amines contents in Litopenaeus vannmei, including tyramine, putrescine, cadaverine, histamine, agmatine, spermidine and spermine, were determined by using a reverse-phase HPLC method with automatic post-column o-phthalalde- hyde（OPA）derivatization. The quality of white prawn was evaluated in the light of sensory analysis, pH value and T-VBN value determination, and the changes of biogenic amines species and contents in white prawn were analyzed during＇storage with different temperatures. The results indicated that cadaverine and putrescine were the highest in the changes of biogenic amines in white prawn during storage at 0 ℃ and 4 ℃, suggesting that these two biogenic amines could be used as the potential quality indices of freshness in white prawn. Lastly, 8 days and 6 days were estimated as the longest time for the storage of white prawn at 0 ℃ and 4 ℃.

关 键 词：贮藏 凡纳滨对虾(Litopenaeus vannamei) 生物胺 

分 类 号：S98[农业科学—捕捞与储运]