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食品与发酵工业  2021, Vol. 47 Issue (6): 42-48    DOI: 10.13995/j.cnki.11-1802/ts.025637
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
不同贮藏条件下南美白对虾中生物胺的变化
王静玉1, 曲映红1,2*, 刘志东3, 陈舜胜1,2, 施文正1,2, 周惠敏1
1(上海海洋大学 食品学院,上海,201306)
2(上海水产品加工及贮藏工程技术研究中心,上海,201306)
3(中国水产科学研究院东海水产研究所,上海,200090)
Changes of biogenic amines in white shrimp (Litopenaeus vannamei) at different storage conditions
WANG Jingyu1, QU Yinghong1,2*, LIU Zhidong3, CHEN Shunsheng1,2, SHI Wenzheng1,2, ZHOU Huimin1
1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
2(Shanghai Engineering Research Center of Aquatic-product Processing & Preservation, Shanghai 201306, China)
3(Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture and Rural Affair, East China Sea Fishery Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China)
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摘要 利用超声辅助固相分散萃取结合反相高效液相色谱法测定在常温(25 ℃)和冷藏(4 ℃)条件下南美白对虾中生物胺的变化,并分析生物胺与pH、总挥发性盐基氮(total volatile basic nitrogen, TVB-N)、硫代巴比妥酸(thiobarbituric acid,TBA)值和菌落总数(total viable counts, TVC)变化的相关性,旨在为对贮藏过程中南美白对虾中生物胺的监测和控制提供依据。结果表明,腐胺、尸胺和酪胺变化最显著,在25 ℃贮藏条件下腐胺、尸胺和酪胺贮藏72 h的最终含量分别达到88.41、73.31和42.42 mg/kg,在4 ℃下腐胺、尸胺和酪胺贮藏12 d的最终含量分别达到15.68、17.10和7.23 mg/kg。在常温贮藏(25 ℃)和冷藏(4 ℃)条件下这3种生物胺含量均与pH值、TVB-N值、TBA值和菌落总数呈高度相关,可将其作为南美白对虾的特征生物胺。
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王静玉
曲映红
刘志东
陈舜胜
施文正
周惠敏
关键词:  南美白对虾  生物胺  贮藏  新鲜度指标    
Abstract: An ultrasound-assisted dispersive solid-phase extraction method combined with reversed-phase high-performance liquid chromatography (UADSPE-RPLC) was used to determine the changes of biogenic amines in white shrimp (Litopenaeus vannamei) storage at 25 ℃ and 4 ℃. And the correlations of the concentrations of biogenic amines with pH, Total volatile basic nitrogen(TVB-N), thiobarbituric acid(TBA) and total viable counts(TVC) were also be analyzed aiming to provide the basis for monitoring and controlling biogenic amines in white shrimp during storage. The results showed that the changes of putrescine, cadaverine and tyramine were significant. The final contents of putrescine, cadaverine and tyramine reached 88.41, 73.31 and 42.42 mg/kg at 25 ℃ for 72 h, and 12.23, 13.13 and 6.11 mg/kg at 4 ℃ for 12 days, respectively. These three biogenic amines were highly correlated with pH, TVB-N, TBA and TVC at 25 ℃ and 4 ℃, which could be used as the characteristic biogenic amines of white shrimp.
Key words:  Litopenaeus vannamei    biogenic amines    storage    freshness indicators
收稿日期:  2020-09-16      修回日期:  2020-10-09           出版日期:  2021-03-25      发布日期:  2021-04-15      期的出版日期:  2021-03-25
基金资助: 国家重点研发计划项目(2018YFD0901003)
作者简介:  硕士研究生(曲映红副教授为通讯作者,E-mail:yhqu@shou.edu.cn)
引用本文:    
王静玉,曲映红,刘志东,等. 不同贮藏条件下南美白对虾中生物胺的变化[J]. 食品与发酵工业, 2021, 47(6): 42-48.
WANG Jingyu,QU Yinghong,LIU Zhidong,et al. Changes of biogenic amines in white shrimp (Litopenaeus vannamei) at different storage conditions[J]. Food and Fermentation Industries, 2021, 47(6): 42-48.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025637  或          http://sf1970.cnif.cn/CN/Y2021/V47/I6/42
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