中华绒螯蟹中内源性氨基脲的产生途径研究
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摘要
为探究中华绒螯蟹(Eriocheir sinensis)中内源性氨基脲的产生途径,以雄性及雌性个体的背部蟹壳和腹部蟹壳为研究对象,测定氨基脲在上述组织中的残留水平,分析不同部位蟹壳中的主要成分甲壳素、蛋白质及其水解氨基酸的分布规律,评估并验证其与氨基脲残留的相关性。结果显示:不同部位蟹壳中甲壳素含量与其氨基脲残留水平呈明显的正相关性,蛋白质含量及氨基酸组成与氨基脲残留水平呈负相关性,结果表明,蟹壳中的甲壳素和蛋白质及其水解氨基酸可能是导致氨基脲检出的重要因素。验证实验表明,甲壳素和氨基酸在前处理过程中能产生氨基脲,这一途径可能是导致中华绒螯蟹中内源性氨基脲残留的原因。
The crab shell of back and abdomen between males and females were used to determine the residual levels of semicarbazide in these tissues to investigate the formation of endogenous semicarbazide in Eriocheir sinensis. Distribution of chitin, protein, hydrolyzed amino acids, and the main components of crab shell were analyzed. Correlations between their distribution and residues of semicarbazide were assessed and verified. The results showed that the content of chitin in the different parts of crab shells had significant positive correlation with the concentration of semicarbazide, while the content of protein and hydrolyzed amino acids showed the opposite results. It suggested that chitin, protein and their amino acids in crab shells might be the important factors leading to the detection of semicarbazide. Experiments convinced that chitin and amino acids could produce semicarbazide during the pretreatment process, which might be the cause of endogenous semicarbazide residues in mitten crab.
The crab shell of back and abdomen between males and females were used to determine the residual levels of semicarbazide in these tissues to investigate the formation of endogenous semicarbazide in Eriocheir sinensis. Distribution of chitin, protein, hydrolyzed amino acids, and the main components of crab shell were analyzed. Correlations between their distribution and residues of semicarbazide were assessed and verified. The results showed that the content of chitin in the different parts of crab shells had significant positive correlation with the concentration of semicarbazide, while the content of protein and hydrolyzed amino acids showed the opposite results. It suggested that chitin, protein and their amino acids in crab shells might be the important factors leading to the detection of semicarbazide. Experiments convinced that chitin and amino acids could produce semicarbazide during the pretreatment process, which might be the cause of endogenous semicarbazide residues in mitten crab.
引文
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[14]McCracken R,Hanna B,Ennis D,et al.The occurrence of semicarbazide in the meat and shell of Bangladeshi fresh-water shrimp[J].Food Chem,2013,136(3-4):1562-1567.
[15]吴治将.高效液相色谱-串联质谱法测定保健品中甲壳素[J].现代食品科技,2015,31(1):226-230,235.
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[17]中国预防医学科学院营养与食品卫生研究所.食品中氨基酸的测定:GB 5009.124-2003[S].北京:中国标准出版社,2003:8.
[18]王润莲,张政军,梁沛琼,等.虾、蟹、螺副产物的营养价值[J].饲料研究,2006,(6):61-62.
[19]Jin-Wook K.Semicarbazide:Natural occurrence and uncertain evidence of its formation from food processing[J].Food Control Part B,2017,72:268-275.
[20]Colin C.Potential natural sources of semicarbazide in honey[J].J Apicult Res,2014,53(1):129-140.
[2]Cooper K M,Mulder P P J,van Rhijn J A,et al.Depletion of four nitrofuran antibiotics and their tissue-bound metabolites in porcine tissues and determination using LC-MS/MS and HPLC-UV[J].Food Additi Contamin,2005,22(5):406-414.
[3]Stadler R H,Verzegnassi L,Seefelder W,et al.Why semicarbazide(SEM) is not an appropriate marker for the usage of nitrofurazone on agricultural animals[J].Food Addit Contamin Part A,2015,32(11):1842-1850.
[4]Leitner A,Z?llner P,Lindner W.Determination of the metabolites of nitrofuran antibiotics in animal tissue by high-performance liquid chromatography-tandem mass spectrometry[J].J Chromatogr A,2001,939(1-2):49-58.
[5]González Borroto J I,Pérez Machado G,Creus A,et al.Comparative genotoxic evaluation of 2-furylethylenes and 5-nitrofurans by using the comet assay in TK6 cells[J].Mutagenesis,2005,20(3):193-197.
[6]Vlastos D,Moshou H,Epeoglou K.Evaluation of genotoxic effects of semicarbazide on cultured human lymphocytes and rat bone marrow[J].Food Chemical Toxicol,2010,48(1):209-214.
[7]高素,汝少国.SEM的毒性效应研究进展[J].环境化学,2013,26(6):637-644.
[8]中华人民共和国农业部,中华人民共和国农业部公告第235号[S].北京:农业部,2002:16.
[9]彭婕,甘金华,陈建武,等.中华绒螯蟹中SEM的分布及产生机理分析[J].淡水渔业,2015,45(4) :108-112.
[10]Saari L,Peltonen K.Novel source of semicarbazide:levels of semicarbazide in cooked crayfish samples determined by LC/MS/MS[J].Food Additi Contamin,2004,21(9):825-832.
[11]VanPoucke C,Detavernier C,Wille M,et al.Investigation into the possible natural occurence of semicarbazide in Macrobrachium rosenbergii prawns[J].J Agric Food Chem,2011,59(5):2107-2112.
[12]张睿,张晓燕,吴斌,等.甲壳类水产品中SEM的测定和来源分析[J].环境化学,2012,31(6):915-916.
[13]于慧娟,李冰,蔡友琼,等.液相色谱-串联质谱法测定甲壳类水产品中SEM的含量[J].分析化学,2012,40(10):1530-1535.
[14]McCracken R,Hanna B,Ennis D,et al.The occurrence of semicarbazide in the meat and shell of Bangladeshi fresh-water shrimp[J].Food Chem,2013,136(3-4):1562-1567.
[15]吴治将.高效液相色谱-串联质谱法测定保健品中甲壳素[J].现代食品科技,2015,31(1):226-230,235.
[16]国家食品药品监督管理总局.食品安全国家标准食品中蛋白质的测定:GB 5009.5-2016[S].北京:中国标准出版社,2016:12.
[17]中国预防医学科学院营养与食品卫生研究所.食品中氨基酸的测定:GB 5009.124-2003[S].北京:中国标准出版社,2003:8.
[18]王润莲,张政军,梁沛琼,等.虾、蟹、螺副产物的营养价值[J].饲料研究,2006,(6):61-62.
[19]Jin-Wook K.Semicarbazide:Natural occurrence and uncertain evidence of its formation from food processing[J].Food Control Part B,2017,72:268-275.
[20]Colin C.Potential natural sources of semicarbazide in honey[J].J Apicult Res,2014,53(1):129-140.