毛细管电泳间接紫外法分析存储温度和热加工对肉类食品中生物胺含量的影响  

Effects of storage temperature and thermal processing on biogenic amines contents in meat by capillary electrophoresis indirect ultraviolet

作　　者：杨雪[1] 徐中其[1] YANG Xue;XU Zhongqi(College of Chemistry,Chemical Engineering and Biotechnology,Donghua University,Shanghai 201620,China)

机构地区：[1]东华大学化学化工与生物工程学院,上海201620

出　　处：《东华大学学报（自然科学版）》2023年第3期143-148,共6页Journal of Donghua University(Natural Science)

基　　金：上海市自然科学基金(16ZR1401400)。

摘　　要：为探究肉类食品在存储过程中的温度和热加工对其生物胺(biogenic amines, BAs)含量的影响,采用毛细管电泳(capillary electrophoresis, CE)间接紫外(ultraviolet, UV)法测定新鲜和煮熟鸡肉、牛肉、猪肉分别在4℃(冷藏)下存储6 d和25℃(室温)下存储24 h过程中BAs的含量。结果表明:在整个存储期间,精胺(spermine, Spm)和亚精胺(spermidine, Spd)的含量随时间的延长而减少;在25℃下,腐胺(putrescine, Put)、组胺(histamine, HA)、尸胺(cadaverine, Cad)和酪胺(tyramine, TA)的含量随存储时间的延长而迅速增加,在4℃下这4种BAs的含量随存储时间的延长而缓慢增加;但不论是在室温还是冷藏条件下,新鲜肉类样品中Put、HA、Cad和TA的含量均高于煮熟肉类样品。可见冷藏和热加工处理能有效抑制肉类食品中BAs含量的增加。猪肉样品中BAs的含量低于鸡肉和牛肉样品,说明肉的种类也会影响肉类食品中BAs的含量。To explore the effects of storage temperature and thermal processing on biogenic amines(BAs)contents in meat during storage,contents of BAs in meat were determined by capillary electrophoresis(CE)indirect ultraviolet(UV).The meats were fresh and cooked chicken,beef and pork that were stored at 4℃(refrigerated condition)for 6 d and 25℃(room temperature condition)for 24 h,respectively.The results show that spermine(Spm)and spermidine(Spd)contents decrease during storage.Putrescine(Put),histamine(HA),cadaverine(Cad)and tyramine(TA)contents in meat increase rapidly with increasing storage time at 25℃,while the contents of the four BAs increase slowly with increasing storage time at 4℃.Under both room temperature and refrigerated conditions,the contents of Put,HA,Cad and TA in fresh meat are higher than those in cooked meat.Those can be seen It indicates that refrigeration conditions and thermal processing can effectively inhibit the increase of BAs contents in meat food.In addition,BAs contents in pork are lower than that in chicken and beef,which suggests that the type of meat also affects the contents of BAs in meat food.

关 键 词：肉类食品 生物胺 毛细管电泳 间接紫外法 存储和加工 

分 类 号：TS207[轻工技术与工程—食品科学]