吡喃衍生物对胺的识别及其标签评价鱼肉新鲜度  

Recognition of Amines by Pyran Derivatives and Evaluation of Fish Meat Freshness Using Tags

作　　者：钟克利[1] 胡丽娜 姚远[1] 汤立军[1] 李学鹏[1] 应米燕 励建荣 Zhong Keli;Hu Lina;Yao Yuan;Tang Lijun;Li Xuepeng;Ying Miyan;Li Jianrong(College of Chemistry and Materials Engineering,Bohai University,Jinzhou 121013,Liaoning;College of Food Science and Engineering,National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Bohai University,Jinzhou 121013,Liaoning;Qinghai Minze Longyangxia Ecological aquiculture Co.,Ltd.,Hainan 811899,Qinghai)

机构地区：[1]渤海大学化学与材料工程学院,辽宁锦州121013 [2]渤海大学食品科学与工程学院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]青海民泽龙羊峡生态水殖有限公司,青海海南811899

出　　处：《中国食品学报》2024年第11期359-366,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(22278038);辽宁省教育厅科研项目(LJKMZ20221480)。

摘　　要：传统TVB-N法检测三文鱼新鲜度存在过程繁琐、结果延迟等缺陷,开发快速、无损、实时检测三文鱼新鲜度的方法非常重要。本文通过缩合反应构建苯并吡喃衍生物HDX,该化合物于EtOH/H_(2)O(体积比1∶9)体系中,对10种胺类物质皆具有敏感响应。在5 s内便会出现显著的颜色以及荧光变化。对精胺的检测限为0.75μmol/L,可在活细胞内对精胺与腐胺进行荧光成像。将HDX负载到滤纸上,制备对鱼肉新鲜度比色和荧光双重响应的传感标签HDXIL。该标签在三文鱼鱼肉的不同等级(通过3种颜色区分)识别上展现出显著的效果。评估结果精确度高且值得信赖,适用于即时、现场监测三文鱼鱼肉的新鲜程度。The traditional TVB-N method for evaluation of freshness has defects such as complicate process,delay result and other defects.Therefore,it is extremely significant to develop a rapid,non-destructive and real-time approach for detecting the freshness of salmon.In this paper,a benzopyran derivative HDX was constructed through condensation reaction.HDX could sensitively recognize 10 amines,moreover,within the EtOH/H_(2)O(volume ratio 1∶9)system,obvious color and fluorescence changes occurred within 5 s.The detection limit of HDX for spermine was 0.75μmol/L.By utilizing HDX,fluorescence imaging of spermine and putrescine could be achieved in living cells.The sensing label HDXIL was prepared by loading HDX onto filter paper,and HDXIL could respond for fish freshness by colorimetric and fluorescence dual channels.This sensor label HDXIL showed significant recognition effect on different grades of salmon meat(distinguished by three colors).Its evaluation results were highly accurate and trustworthy,and it was suitable for real-time and on-site monitoring of the freshness of salmon meat.

关 键 词：苯并吡喃 荧光探针 有机胺 传感标签 三文鱼 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]