抗氧化剂对金枪鱼肉冻藏过程中组胺的抑制作用  

Inhibition Effect of Antioxidants on Histamine Generation in Tuna during Frozen Storage

作　　者：姜李雁[1] 王霞[1] 王佩[1] 郑平安[1] 高翔[1] 蒋鑫[1] 苏秀榕[1] 

机构地区：[1]宁波大学生命科学与生物工程学院,浙江宁波315211

出　　处：《食品科学》2011年第4期255-257,共3页Food Science

基　　金：浙江省重中之重学科项目;宁波市重大(重点)科技攻关计划项目(2010C0125);宁波大学优势特色学科项目

摘　　要：利用C18柱、紫外检测器的高效液相色谱建立快速准确检测金枪鱼鱼肉中组胺含量的方法和技术,并对抗氧化剂对金枪鱼储藏过程中组胺产生的抑制作用进行研究。对不同部位的鱼肉采用不同抗氧化剂浸泡处理,检测不同储藏时间下组胺含量的产生和变化。结果表明:该方法的线性回归方程为Y=5.3748X+11.42,线性范围为10～1000μg/mL,相关系数为0.9986,加标回收率为92.0%～111.3%,检出限为3.684μg/mL,用于实际样品测定操作简单、准确灵敏、适用性强、结果满意;经抗氧化剂处理的金枪鱼鱼肉中组胺含量明显低于未经处理的,其中异VC钠和柠檬酸钠混合溶液的浸泡效果最好、VC钠次之、柠檬酸钠最差。抗氧化剂既可以防止金枪鱼鱼肉氧化变黑,又可有效降低组胺的产生。A quick and accurate method for the determination of histamine content in tuna was proposed using high performance liquid chromatography with C18 column and UV detector. Besides,fish meat from different parts of tuna was soaked in aqueous solutions containing sodium D-isoascorbate alone,sodium citrate alone,or both of them for 2-3 h before-20 ℃ storage,and the production of histamine was measured during the storage. The linear regression equation of the proposed method was obtained as follows：Y = 5.3748X＋11.42,of which the linear range was between 10μg/mL and 1000μg/mL. The detection limit of the method was 3.684 μg/mL. This method is a simple,accurate and widely applicable method,and has been used to determine real samples with satisfying results. Antioxidant-treated tuna meat revealed a much lower level of histamine than its untreated counterpart. Among three treatment ways,combination of the two antioxidants best inhibited the production of histamine,followed by sodium D-isoascorbate alone,and the inhibition effect of sodium citrate alone was the worst. Our results demonstrated that antioxidant treatment not only prevented tuna meat from becoming dark due to oxidation,but effectively inhibited the production of histamine as well.

关 键 词：高效液相色谱 组胺 金枪鱼 抗氧化剂 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]