广东梅香鱼生物胺含量分析研究  

Analysis of Biogenic Amines Content in Guangdong Meixiang Fish

作　　者：陶志华[1] 刘伟锜 乔娜 谢姝颖 陈泳琪 曹楚珩 何妍庆 梁绮琦 钟家本 TAO Zhi-hua;LIU Wei-qi;QIAO Na;XIE Shu-ying;CHEN Yong-qi;CAO Chu-heng;HE Yan-qing;LIANG Qi-qi;ZHONG Jia-ben(School of Chemical Engineering and Light Industry,Guangdong University of Technology,Guangzhou 510006,China)

机构地区：[1]广东工业大学轻工化工学院,广州510006

出　　处：《中国调味品》2021年第8期137-139,共3页China Condiment

基　　金：国家自然基金(31101743);国家级创新训练项目(201811845014)。

摘　　要：梅香鱼因风味独特,深受大众青睐,特别是作为配菜辅料。由于梅香鱼特殊的粗加工腌制工艺,容易出现微生物的代谢产物生物胺含量超标的现象。文章选取广东地区的“梅香鱼”咸鱼作为研究对象,运用高效液相色谱法对广东地区市售“梅香鱼”的生物胺含量展开调查,市售“梅香鱼”咸鱼中生物胺的存在情况和检出率结果:色胺为40.0%,苯乙胺为95.0%,腐胺为100%,尸胺为100%,组胺为95.0%,酪胺为100%,亚精胺为75.0%,精胺为85.0%。依照美国食品药品监督管理局(FDA)针对生物胺的标准限量规定,其中组胺的最高检出含量为132.4 mg/100 g,已远远超出限定量,超出限定量所占的比重为95.0%,而酪胺含量超出限量比重为100%。实验分析证明市售梅香鱼存在生物胺的安全隐患。Meixiang fish is favored by the public because of its unique flavor,especially as the auxiliary material of side dish.Because of the special rough curing technology of Meixiang fish,it is easy to appear the phenomenon that the biogenic amines content of metabolites of microorganisms exceeds the standard.The cured“Meixiang fish”in Guangdong is selected as the research object,the biogenic amines content of“Meixiang fish”sold in Guangdong is investigated by high performance liquid chromatography.The situation of biogenic amines in cured“Meixiang fish”sold in Guangdong and the detection rate results are as follows:tryptamine is 40.0%,phenylethylamine is 95.0%,putrescine is 100%,cadaverine is 100%,histamine is 95.0%,tyramine is 100%,spermidine is 75.0% and spermine is 85.0%.According to the standard limits of biogenic amines stipulated by the USA Food and Drug Administration(FDA),the highest detectable amount of histamine is 132.4 mg/100 g,which is far beyond the limit,the proportion exceeding the limit is 95%,and the proportion of tyramine content exceeding the limit is 100%.The experimental analysis results show that there are safety risks of biogenic amines in the commercial Meixiang fish.

关 键 词：梅香鱼 生物胺 高效液相色谱 

分 类 号：TS201.2[轻工技术与工程—食品科学]