基于电子鼻和HPLC分析蜂房哈夫尼菌对海参腐败的影响  

Effect of Hafnia alvei H4 on the spoilage of sea cucumber detected by electronic nose and HPLC

作　　者：姚巧丽 张公亮[1] 毕景然[1] 高美玲[1] 侯红漫[1] YAO Qiaoli;ZHANG Gongliang;BI Jingran;GAO Meiling;HOU Hongman(School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China)

机构地区：[1]大连工业大学食品学院,辽宁大连116034

出　　处：《大连工业大学学报》2020年第5期313-317,共5页Journal of Dalian Polytechnic University

基　　金：国家自然科学基金项目(31871895).

摘　　要：为研究蜂房哈夫尼菌对即食海参腐败的影响,采用微生物菌落计数、电子鼻分析和HPLC等方法,对接菌前后海参品质变化进行了分析。结果表明,蜂房哈夫尼菌可在海参基质中生长,接菌4 h进入稳定期,12 h后趋于下降,12 h的菌落数达到最高,为6.67×10^6 CFU/mL。海参基质的挥发性盐基氮在接菌后120 h质量分数为(175.3±2.9)mg/kg。接菌后的1~5 d内,海参产生了多种挥发性气体,H2S和氮氧化合物较为明显。蜂房哈夫尼菌可代谢7种氨基酸,生成对应的胺类物质,初步判定25℃是生物胺产生的最适温度,在24 h产生的腐胺量最多,为(45.85±2.9)mg/kg。研究结果表明蜂房哈夫尼菌可导致海参的腐败变质,造成品质下降,影响食用价值。To study the effect of Hafnia alvei H4 on instant sea cucumber,the methods of microbial colony counting,electronic nose analysis and HPLC were used to analyze the quality of sea cucumber before and after inoculation.The results showed that Hafnia alvei H4 could grow in the sea cucumber substrate.It entered the stable period after inoculation for 4 h,and tended to decrease after 12 h.The colony numbers reached the highest at 12 h,which was 6.67×10^6 CFU/mL.The content of TVB-N in sea cucumber medium was(175.3±2.9)mg/kg after cultured 120 h.After inoculation for 1 to 5 d,it produced a variety of volatile gases,especially H2S and nitrogen oxides.Hafnia alvei H4 could metabolize 7 kinds of amino acids and produce corresponding amines.It was preliminarily determined that 25℃was the optimum temperature for biogenic amines production.The maximum putrescine production was(45.85±2.9)mg/kg in 24 h.The results showed that Hafnia alvei H4 could lead to spoilage of sea cucumber,reducing the quality and edible value.

关 键 词：海参 蜂房哈夫尼菌 腐败 生物胺 挥发性盐基氮 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]