中华鳖粉中氨基脲来源及相关性分析  

Correlative Analysis on the Occurrence of Semicarbazide of Pelodiscus Sinensis

作　　者：曹爱玲 沈立 蔡路昀[2] 张建人 

机构地区：[1]萧山出入境检验检疫局,浙江杭州311208 [2]渤海大学食品科学与工程学院辽宁省食品安全重点实验室生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013 [3]杭州萧山天福生物科技有限公司,浙江杭州311208

出　　处：《食品研究与开发》2015年第19期1-3,51,共4页Food Research and Development

基　　金：浙江检验检疫局科研项目(ZK201151);国家自然科学基金(31401478);"十二五"国家科技支撑计划(2012BAD29B06)

摘　　要：研究不同处理条件下中华鳖粉中氨基脲(SEM)残留呈阳性的原因。研究从养殖环节、加工环节全链条分析氨基脲的可能来源。结果表明,养殖环节使用消毒剂与SEM呈阳性无关。高温烘干会导致氨基脲呈阳性,且随着烘干温度的升高,氨基脲检出值也随之升高。中华鳖不同部位组织的氨基脲生成量存在着明显差异,总体上鳖肉的SEM生成量高于鳖骨,但130℃高温烘干时鳖骨的SEM含量要高于鳖肉;进一步的蛋白质分析表明,氨基脲的产生和样品的蛋白质含量和组成密切相关。This paper studied the reason of remains psitire in Pelodiscus Sinensis powder under different treatments. The possible source of SEM was investigated from breeding to processing throughout the whole chain.The results indicated that the use of disinfectants was irrelevant with SEM positive, while high temperature of drying wowld cause SEM positive. The amount of SEM was higher as the drying temperature was higher. The amount of semicarbazide was distinctly different between different tissues, and meat was higher than bone,except for 130 ℃ drying treatment. Further analysis showed that semicarbazide generation was closely related with protein content and their composition.

关 键 词：中华鳖 氨基脲 消毒剂 蛋白质 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]