文章摘要
俞鲁礼,黄金陵,张利民.鲐鱼等在贮藏期间组胺的形成及其测定法的探讨[J].水产学报,1988,12(4):347~353
鲐鱼等在贮藏期间组胺的形成及其测定法的探讨
FORMATION OF HISTAMINE IN STORED MACKERELS AND THE METHOD OF MEASUREMENT
  
DOI:
中文关键词: 纽胺  鲐鱼  偶氮试剂
英文关键词: histamine  macherel  Azo-reagent
基金项目:
作者单位
俞鲁礼 上海水产大学 
黄金陵 上海水产大学 
张利民 上海水产大学 
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中文摘要:
      本文研究了鲐鱼在贮藏期间组胺的形成,并探索了不同鱼种在不同贮藏条件下组胺形成的规律。采用离子交换树脂进行前处理,以偶氮试剂为显色剂进行比色测定。该方法具有前处理效果好 回收率高,操作简便的优点。实验结果表明,温度升高会加快组胺的形成速度,鲐鱼在0℃条件下贮藏可大大降低组胺的形成。鲜度好的则其组胺形成较慢。根据贮藏的温度和时间等条件可推算出其组胺的含量,这对于判断鱼品质量和防止组胺中毒有一定的实用价值。
英文摘要:
      The formation of histamine in mackerel and other species of fish dring different canditions of storage was studied. The content of histamine in fish was measured colorimetrically by using azo-reagent as colour developer after symples were pretreated with iron exchange resin. The pretreament possesses the advantages of high recovery and easy operation. The experimental results showed that the formation rate of histamine increased with the rise of storage temperature. At 0℃ storage the rate of formation greatly slowed down. based on the temperature of storage and time, the histamine content can be computed. It is therefore applicable to evaluate the guality of fish, and the accidental toxication by histamine might be avoided accordingly..
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