鱼粉制作过程中肌胃糜烂素生成的影响因素探究  

Influencing factors of gizzerosine forming in the fish meal processing

作　　者：陈泽熙[1] 韩凌霜[1] 谢姝颖 胡琴霞 乔娜 陶志华[1] 徐冬梅 

机构地区：[1]广东工业大学食品科学与工程系,广东广州510006 [2]Nanyang technology university,Singapore 637459 [3]河南省确山县畜牧局,河南确山463200

出　　处：《中国饲料》2018年第1期69-71,共3页China Feed

基　　金：国家自然科学基金(31101743)

摘　　要：为有效控制鱼粉加工中肌胃糜烂素的含量,本试验以鲭鱼为原料,分别在不同的组胺含量、温度、pH、干燥时间等条件下制得鱼粉,并用高效液相色谱方法测得每种鱼粉中的肌胃糜烂素含量。结果表明:随着组胺添加量的增加,肌胃糜烂素的生成量成正比增加,在组胺含量为6.00 g/kg时,生成肌胃糜烂素最多时为4.51 g/kg;随着干燥时间的延长,肌胃糜烂素的生成量成波动变化,在最短加热时间1 h时生成的肌胃糜烂素最少为2.97 g/kg,在加热时间为2 h时生成的肌胃糜烂素最多为4.03 g/kg;随着干燥温度的增加,肌胃糜烂素的生成量先增加后减少,在130℃时,生成的肌胃糜烂素最多为3.37 g/kg;随着pH的增加,肌胃糜烂素的生成量先增加后减少,在pH 6.5处生成的肌胃糜烂素最多,达到0.21 g/kg。In order to control the content of gizzerosine in fish meal processing effectively,mackerel fish meal were obtained under different histamine content,temperature,pH,drying time and other conditions in this experiment,and the gizzerosine content of each meal was measured by high performance liquid chromatography method.The result showed that gizzerosine increased gradually with the increase of histamine,which came to the maximum of 4.51 g/kg when histamine content was 6.00 g/kg.Gizzerosine changes irregularly with the drying time extending,it was detected at the least level of 2.97 g/kg when the heating time was 1 h and the most level of 4.03 g/kg when the heating time was 2 h;gizzerosine increased at first and then reduced with the increasing of drying temperature and pH,it was detected at the most level of 3.37 g/kg when the heating temperature was 130℃ and 0.21 g/kg at pH 6.5.

关 键 词：鱼粉 肌胃糜烂素 影响因素 

分 类 号：S816.4[农业科学—饲料科学]