鱼肉组织中氧化三甲胺含量之快速定量法.PDF

60 JoumaI of the Fisheries Society of Taiwan Vo1. 2, No. 1, 1973 魚肉組織中氧化三甲胺含量之快速定量法 鍾忠勇﹒陳學良﹒吳全耀﹒黃紹國* A .Qùick Method for the Determination of Trimethyla:mine. Oxide in Fish Tissue Chung-Young CHUNG , Hsueh-Liang. CHEN, .Chyuan- Yao w.u and Shao Kuo HUANG (Received May 30, 1973) A rapid and reliable methodfor c.i etermining TMAO contentin fish tis sue based on colorimetry wa s developed. Fish homögenates were extracted with 5% TCA solution in a magnetic stirrer for 10 min. then filtered. Three volumes of filtrate were mixed with one volume of reag ent (0.3% Fuchsin: 6% NaHS0 : 4N H S0 =2:1:2) in a sealed.tube. The 3 2 4 tube was heated in a boiling water bath for extactly 10 min. and then cooled. The absoro bance of the resulted pigment at 580 nm was then measured. TMAO content was calculated from a standard curve by dissolving the different concentration of authentic TMAO in 5% 1CA and treat ed asmentioned above. The experiment can be finished within 20 to 30 min. with .a c.iet~ctable limit of 0.002 mg/ml of TMAO-N. 毛喜訐 緒 - F司 氧化三申胺(Trimethylamine Oxide ， 簡稱 TMAO) 為魚肉組織之重要成分之一，它在魚介頓中的 生成及分布ω 及其死後的分解變化ω 有詳細的資料可資參考。在生物化學及食品化學上 TMAO 佔 有相當重要的地位，因為它不但共有調節魚類滲透區及氛的解毒作用，同時為水產物的甘味成分之一叫 。魚介類苑後 TMAO 在常溫易受細菌的分解而產生常被當作捌定鮮度指標的三甲胺 (Trimethyla­ mine , TMA) ，在凍結狀態下由於酵素的作用可由 TMAO 生成二甲胺 (Dimethylamine， DMA) 及 甲酪 (Formaldehyde， FA) ，而促進蛋白質的冷凍變性ω ，在罐頭加熱殺菌中 TMAO 會分解產生甲 酪而造成罐內壁的脫錫及I赤變ω ，尤其是 TMAO 被發現與備魚背變有關仿，ω 以來，在水產加工化學 上更引人注白。因此