青岛市部分市售海产品中甲醛与二甲胺含量的测定
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摘要
目的检测不同海产品在不同时间点的甲醛(FA)与二甲胺(DMA)水平,建立内源性FA与DMA的基线标准,为执法部门鉴定FA来源提供依据。方法从青岛市水产码头购买软体类、甲壳类海产品4种共100份,其中包括对虾30份、章鱼25份、虾蛄20份、枪乌贼25份,分别采用柱前衍生超高效液相色谱法和抑制型离子色谱法测定FA和DMA的含量。同时,分别测定100份样品在低温贮藏第1、7、10、20、30天时FA和DMA值。结果多数样品FA含量处于低端水平,FA本底含量平均值枪乌贼为30.54 mg/kg、虾蛄为6.11 mg/kg、对虾为1.09mg/kg、章鱼为0.44mg/kg,枪乌贼、虾蛄、对虾和章鱼中FA含量中位值分别为0.25、0.22、0.25和0.25 mg/kg。对样品FA与DMA含量的连续测定结果表明,FA与DMA含量在1个月内呈增加趋势,证明了样品内源性FA的存在,且DMA与FA增长趋势基本类似。结论鲜活海产品中确实存在一定本底含量的内源性FA,大多数处于低端水平。对海产品中FA与DMA的联合测定,可为判断海产品的FA是内源产生还是外源添加提供理论指导和技术支持。
Objective To investigate the levels of formaldehyde(FA)and dimethylamine(DMA)at different time points in different marine products,to establish the baseline standards for endogenous FA and DMA,and to provide a basis for the identification of FA source by law enforcement agencies. Methods A total of 100 samples of four types of mollusc and crustacean products were purchased from Qingdao Fishery Terminal,i.e.,30 samples of prawn,25 samples of octopus,20 samples of mantis shrimp,and 25 samples of squid.Ultra-performance liquid chromatography with pre-column derivatization and suppressed ion chromatography were used to determine the content of FA and DMA,respectively.The levels of FA and DMA on days 1,7,10,20,and 30 of low-temperature storage were measured for these 100 samples. Results Most of the samples had a low level of FA.The mean background content of FA was 30.54 mg/kg in squid,6.11 mg/kg in mantis shrimp,1.09 mg/kg in prawn,and0.44 mg/kg in octopus,and the median level of FA was 0.25 mg/kg in squid,0.22 mg/kg in mantis shrimp,0.25 mg/kg in prawn,and 0.25 mg/kg in octopus.Continuous determination of FA and DMA in samples showed that the content of FA and DMA tended to increase within 1 month,which proved the presence of endogenous FA in the sample,and DMA and FA had a similar growth trend. Conclusion There is indeed the presence of endogenous FA in fresh marine products,most of which have a low level of FA.Combined determination of FA and DMA in marine products can provide theoretical guidance and technical support for judging whether FA in marine products is endogenous or exogenous.
Objective To investigate the levels of formaldehyde(FA)and dimethylamine(DMA)at different time points in different marine products,to establish the baseline standards for endogenous FA and DMA,and to provide a basis for the identification of FA source by law enforcement agencies. Methods A total of 100 samples of four types of mollusc and crustacean products were purchased from Qingdao Fishery Terminal,i.e.,30 samples of prawn,25 samples of octopus,20 samples of mantis shrimp,and 25 samples of squid.Ultra-performance liquid chromatography with pre-column derivatization and suppressed ion chromatography were used to determine the content of FA and DMA,respectively.The levels of FA and DMA on days 1,7,10,20,and 30 of low-temperature storage were measured for these 100 samples. Results Most of the samples had a low level of FA.The mean background content of FA was 30.54 mg/kg in squid,6.11 mg/kg in mantis shrimp,1.09 mg/kg in prawn,and0.44 mg/kg in octopus,and the median level of FA was 0.25 mg/kg in squid,0.22 mg/kg in mantis shrimp,0.25 mg/kg in prawn,and 0.25 mg/kg in octopus.Continuous determination of FA and DMA in samples showed that the content of FA and DMA tended to increase within 1 month,which proved the presence of endogenous FA in the sample,and DMA and FA had a similar growth trend. Conclusion There is indeed the presence of endogenous FA in fresh marine products,most of which have a low level of FA.Combined determination of FA and DMA in marine products can provide theoretical guidance and technical support for judging whether FA in marine products is endogenous or exogenous.
引文
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[19]黄国霞,赖春华,李军生,等.6种水产动物中氧化三甲胺的提取与含量测定[J].食品科技,2012,37(7):305-307.
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[22]吴迎春,聂峰,唐志华,等.甲醛分子印迹聚合物的制备、性能及水产品测定[J].应用化学,2015,32(1):104-109.
[23]姜城子,崔洁,周苗苗,等.青岛地区部分水产品中氧化三甲胺含量的测定[J].食品安全质量检测学报,2014(1):41-46.
[24]徐春兰,胡晓蕾,汪以真.氧化三甲胺对水产动物作用的研究[J].中国动物保健,2004,5(7):39-41.
[25]黄国霞,阎柳娟,李军生,等.三甲胺/氧化三甲胺摩尔比值法在美国红鱼鲜度评价中的应用[J].湖北农业科学,2016(3):702-705.
[26]张晓静.腐败希瓦氏菌代谢氧化三甲胺相关研究[D].青岛:中国海洋大学,2012.
[27]靳肖,周德庆,孙永.鱿鱼丝氧化三甲胺热分解模拟体系的研究[J].食品工业科技,2011,32(3):106-108.
[28]周幸芝,李婷,胡小喜,等.氧化三甲胺脱甲基酶对水产品品质安全性的影响及其控制[J].农产品加工(学刊),2014(5):69-72.
[29]孙永,周德庆,柳淑芳,等.非抑制离子色谱法测定水产品中氧化三甲胺及其分解产物的方法[J].渔业科学进展,2012,33(6):118-122.
[30]宁鸿珍,刘海燕,王曼曼,等.干制海米和鱿鱼丝在贮存中甲醛变化规律研究[J].食品研究与开发,2015,36(19):173-175.
[31]魏建华,肖德雄,黄俊生,等.南海地区常见水产品甲醛本底值调查及含量分析[J].食品研究与开发,2016,37(4):154-157.
[2]庾莉萍.水产食品的甲醛安全问题[J].当代畜禽养殖业,2012(1):47-50.
[3]励建荣,朱军莉.食品中内源性甲醛的研究进展[J].中国食品学报,2011,11(9):247-257.
[4]李娜.甲醛的毒理学研究进展[J].职业卫生与应急救援,2009,27(6):309-311.
[5]文育锋,姚应水,王金权,等.甲醛对小鼠免疫系统的影响[J].皖南医学院学报,2001,20(3):166-167.
[6]朱桂珍.甲醛中毒的诊断与治疗[J].临床药物治疗杂志,2006,4(1):57-60.
[7]黄和,田金玲.国内外水产品中甲醛含量分析的研究进展[J].中国食物与营养,2009(2):17-20.
[8]沈玉.南海鸢乌贼安全性调查及干燥过程中甲醛的控制研究[D].上海:上海海洋大学,2015.
[9]BIANCHI F,CARERI M,MUSCI M,et al.Fish and food safety:determination of formaldehyde in 12fish species by SPME extraction and GC-MS analysis[J].Food Chemistry,2007,100(3):1049-1053.
[10]CHANARAT S,BENJAKUL S.Effect of formaldehyde on protein cross-linking and gel forming ability of surimi from lizardfish induced by microbial transglutaminase[J].Food Hydrocolloids,2013,30(2):704-711.
[11]赵庆喜.海洋食品中生物胺和甲醛测定方法的研究[D].青岛:中国海洋大学,2007.
[12]贾佳.秘鲁鱿鱼中氧化三甲胺热分解生成甲醛和二甲胺机理的初步研究[D].杭州:浙江工商大学,2009.
[13]柳淑芳,杜永芳,朱文慧,等.食用鱼类甲醛本底含量研究初报[J].海洋水产研究,2005,26(6):77-82.
[14]韩冬娇,李敬,刘红英.水产品中内源性甲醛的研究进展[J].食品安全质量检测学报,2015,10(6):3953-3958.
[15]杨娟,秦樱瑞,曾艺涛,等.内源性甲醛、甲醛毒性及甲醛抑制物的研究进展[J].食品科学,2014,35(1):294-297.
[16]荆建忠,李娟,程自科.2011年滨州市水产品中甲醛含量状况调查[J].预防医学论坛,2013,19(6):427-428.
[17]龙举,廖维敏,严忠雍,等.舟山群岛新区海产品中甲醛含量分析[J].广州化工,2013,41(23):110-111.
[18]段文佳,周德庆,张瑞玲.鲜活水产品中甲醛本底含量状况调查[J].中国农学通报,2011,27(3):383-390.
[19]黄国霞,赖春华,李军生,等.6种水产动物中氧化三甲胺的提取与含量测定[J].食品科技,2012,37(7):305-307.
[20]李颖畅,励建荣.水产品内源性甲醛的研究进展[J].食品与发酵科技,2014,50(1):14-18.
[21]覃梅,杨剑.水产品中甲醛含量的检测研究[J].化学工程与装备,2013(4):166-169.
[22]吴迎春,聂峰,唐志华,等.甲醛分子印迹聚合物的制备、性能及水产品测定[J].应用化学,2015,32(1):104-109.
[23]姜城子,崔洁,周苗苗,等.青岛地区部分水产品中氧化三甲胺含量的测定[J].食品安全质量检测学报,2014(1):41-46.
[24]徐春兰,胡晓蕾,汪以真.氧化三甲胺对水产动物作用的研究[J].中国动物保健,2004,5(7):39-41.
[25]黄国霞,阎柳娟,李军生,等.三甲胺/氧化三甲胺摩尔比值法在美国红鱼鲜度评价中的应用[J].湖北农业科学,2016(3):702-705.
[26]张晓静.腐败希瓦氏菌代谢氧化三甲胺相关研究[D].青岛:中国海洋大学,2012.
[27]靳肖,周德庆,孙永.鱿鱼丝氧化三甲胺热分解模拟体系的研究[J].食品工业科技,2011,32(3):106-108.
[28]周幸芝,李婷,胡小喜,等.氧化三甲胺脱甲基酶对水产品品质安全性的影响及其控制[J].农产品加工(学刊),2014(5):69-72.
[29]孙永,周德庆,柳淑芳,等.非抑制离子色谱法测定水产品中氧化三甲胺及其分解产物的方法[J].渔业科学进展,2012,33(6):118-122.
[30]宁鸿珍,刘海燕,王曼曼,等.干制海米和鱿鱼丝在贮存中甲醛变化规律研究[J].食品研究与开发,2015,36(19):173-175.
[31]魏建华,肖德雄,黄俊生,等.南海地区常见水产品甲醛本底值调查及含量分析[J].食品研究与开发,2016,37(4):154-157.