纳米卟啉在鱼新鲜度检测方面应用.doc

纳米卟啉在鱼新鲜度检测方面的应用 高 雪1, 张 冰1, 汤轶伟1, 刘秀英1, 励建荣1*, 杨易衡2 (1. 渤海大学化学化工与食品安全学院, 辽宁省食品安全重点实验室, 辽宁省高校重大科技平台“食品贮藏加工及质量安全控制工程技术研究中心”, 锦州 121013; 2. 浙江工商大学食品与生物工程学院, 杭州 310018) 摘 要: 鱼类因其高蛋白、高水分活度的特点, 极易发生腐败变质。变质后不仅使风味变差, 还可能引起食物中毒而危及生命安全。因此, 新鲜度则成为检测鱼质量的一个重要指标。本文主要综述了卟啉及其衍生物的结构性质、纳米卟啉的制备和性质及纳米卟啉在鱼新鲜度检测方面的应用。鱼新鲜度的检测方法包括化学指标检测法、感官评价法、物理检测法、微生物检测法等传统检测方法和仿生技术法、光谱法、生物阻抗法、电导法、生物技术法等新型检测方法。利用纳米卟啉来检测鱼新鲜度具有灵敏度高、成本低廉、检测过程方便快速等优点, 在鱼新鲜度快速无损检测中将发挥巨大的作用。而纳米卟啉材料因其特殊的物理、化学性质, 成为更具应用价值的气敏材料。 关键词 Application of nano porphyrins in detection of fish freshness GAO Xue1, ZHANG Bing1, TANG Yi-Wei1, LIU Xiu-Ying1, LI Jian-Rong1*, YANG Yi-Heng2 (1. College of Chemistry, Chemical Engineering and Food Safety, Bohai University, Liaoning Provincial Key Laboratory of Food Quality Safety and Functional Food, Engineering and Technology Research Centerof Food Preservation, Processing and Safety Control of Liaoning Province, Jinzhou 121013, China;2. College of Food and Biological Engineering, Zhejiang Gongshang University, Hangzhou 310018, China) ABSTRACT: Due to possessing high protein content and high water activity, fish product is very easy to corrupt. The flavor and nutritional value of fish products reduce after corruption, which can also cause food poisoning and even life-threatening. Therefore, freshness becomes an important index to measure the quality of fish. This paper mainly reviewed the structure features of porphyrin and its derivatives, the preparation and the nature of nano porphyrin and the application in detection of fish freshness. The detection methods for fish freshness include the traditional detection methods such as chemical index detection, sensory evaluation, physical detection, microbiological detection, etc. and new methods such as biomimetic technology, spectroscopy, bio impedance, conductivity, biotechnology, etc. Using nano porphyrin to detect fish freshness has the advantages of high sensitivity, low cost, convenient and rapid detection process and so on. It will play