市售鱼类及其加工品中组胺含量的调查  

Survey of Histamine Content in Fish and Seafood on Market

作　　者：陶志华[1] 佐藤实[2] 

机构地区：[1]广东工业大学食品与生物工程系,广东广州510006 [2]日本东北大学农学研究科水产资源化学研究室

出　　处：《现代农业科技》2009年第19期334-334,336,共2页Modern Agricultural Science and Technology

摘　　要：2006年3月对市售鲭鱼20尾、秋刀鱼30尾、金枪鱼6块等进行组胺含量分析,结果表明,20尾鲭鱼中有1尾组胺含量为20mg/kg;30尾秋刀鱼肉中有1尾组胺含量为16mg/kg,另一尾为10mg/kg;6块金枪鱼样品及其他鱼类样品未能检测到组胺。鲭鱼20尾中1尾检出酪胺23mg/kg,尸胺为36mg/kg,腐胺及亚精胺未检出;秋刀鱼30尾中2尾检出10mg/kg和15mg/kg的酪胺,1尾检出52mg/kg腐胺,2尾检出35mg/kg和55mg/kg尸胺。Histamine content was investigated from the seafood such as mackerel 20, pacific saury30,6 tuna etc from the market in March 2006. The results showed that histamine was 20mg/kg in 1 sample among 20 mackerel samples,and histamine was 16mg/kg and 10mg/kg in two samples repectively among 30 pacific saury. Histamine was not detected in 6 tuna and the other seafood samples.Tyramine was 23mg/kg in I sample,and cadaverine was 36mg/kg in 1 sample and putrescine and spermidine was not detected among 20 mackerel samples. Tyramine was 10mg/kg and 15mg/kg in two samples ,putrescine was 52mg/kg and cadaverine was 35mg/kg and 55mg/kg repectively among 30 pacific saury.

关 键 词：鱼类 鱼肉加工品 组胺 生物胺 含量 

分 类 号：R155.55[医药卫生—营养与食品卫生学]