储存温度及时间对三文鱼中组胺和色胺含量的影响-食品安全质量检测.PDF

3 5 Vol. 3 No. 5 2012 10 Journal of Food Safety and Quality Oct. , 2012 * 王 充 , 易少凌 (, 510520) 摘 要: 目的 方法 - 结果 −18 ℃4 ℃10 ℃ , 0 h12 h36 h48 h , , ; 4 ℃, 结论 , 关键词: ; ; ; ; ; Effects of storage temperature and time on tryptamine and histamine content in salmon * WANG Chong , YI Shao-Ling (Guangdong Food and Drug Vocational College, Guangzhou 510520, China) ABSTRACT: Objective To investigate the feasibility of biogenic amine acting as a quality indicator for the evaluation of the fresh degree of salmon. Methods The changes of biogenic amine content in salmon with different storage temperature and time were detected by pre-column derivatization-high pressure liquid chro- matography. Results Histamine and tryptamine could be detected from salmon when the salmons were stored in -18 ℃, 4 ℃ or 10 ℃ after 0 h, 12 h, 36 h or 48 h, and the content of histamine was higher than tryptamine. When the storage temperature and time increased, the content of histamine increased correspondingly. More- over, there was a linear correlation between the histamine content in salmon and the storage time when the tem- perature was 4 ℃. Conclusion The content of histamine could be chosen as a quality indicator for the evaluation of the fresh degree of salmon at 4 ℃. KEY