鱿鱼中甲醛污染水平及储藏条件影响的研究
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摘要
目的了解冰鲜鱿鱼的甲醛污染水平、监测不同储藏条件下其含量的变化,为其食用安全提供指导。方法采集闽浙两省市场销售及工厂冷库的冰鲜鱿鱼,将其匀浆为鱼糜,用高效液相色谱法测定甲醛的含量。以2,4-二硝基苯肼溶液提取鱼糜中的甲醛,待测液在C_(18)反相色谱柱中分离后用二极管阵列检测器检测,以保留时间定性,外标法定量测定。结果除某些阿根廷鱿鱼外,其他品种鱿鱼的甲醛含量均相对较低(P50:2.45～5.65 mg/kg)。鱿鱼在不同温度下储藏时,在5℃、25℃储藏下随着时间延长,甲醛含量呈现先上升后下降的趋势;在-22℃下冷冻储存时,甲醛含量一直处于较稳定的状态。结论闽浙两省市售鱿鱼存在一定浓度的甲醛本底值;不同品种鱿鱼甲醛含量有一定差异;鱿鱼冷冻储存可抑制甲醛生成。
Objective To detect the level of formaldehyde contamination of chilled squid, monitor the changes of its values under different storage conditions and provide guidance for the food safety. Methods The samples of chilled squid from the market and cold storage in factory were collected in Fujian and Zhejiang,China. Formaldehyde contents of surimi were detected by high performance liquid chromatography method. The formaldehyde from the homogenized squid samples were extracted and derivatized by 2, 4-dinitrophenylhydrazine solution. The derivative analyte was separated on a C_(18) reversed-phase column, detected with diode array detector and quantified with the external standard method. Results Excepting some Argentine squids, the levels of formaldehyde in other species were relatively lower(P50:2.45-5.65 mg/kg). The levels of formaldehyde with the time extension firstly increased and then decreased tendency when stored at 5 ℃ and 25 ℃. The levels were relatively stable when the squids frozen at-22 ℃. Conclusion There exist certain background values of formaldehyde in market squid in Fujian and Zhejiang and different formaldehyde concentrations for different kinds of squids. Frozen storage method of squid can inhibit the generation of formaldehyde.
Objective To detect the level of formaldehyde contamination of chilled squid, monitor the changes of its values under different storage conditions and provide guidance for the food safety. Methods The samples of chilled squid from the market and cold storage in factory were collected in Fujian and Zhejiang,China. Formaldehyde contents of surimi were detected by high performance liquid chromatography method. The formaldehyde from the homogenized squid samples were extracted and derivatized by 2, 4-dinitrophenylhydrazine solution. The derivative analyte was separated on a C_(18) reversed-phase column, detected with diode array detector and quantified with the external standard method. Results Excepting some Argentine squids, the levels of formaldehyde in other species were relatively lower(P50:2.45-5.65 mg/kg). The levels of formaldehyde with the time extension firstly increased and then decreased tendency when stored at 5 ℃ and 25 ℃. The levels were relatively stable when the squids frozen at-22 ℃. Conclusion There exist certain background values of formaldehyde in market squid in Fujian and Zhejiang and different formaldehyde concentrations for different kinds of squids. Frozen storage method of squid can inhibit the generation of formaldehyde.
引文
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[2] 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.
[3] 张荣,尹予希.食品中甲醛残留的检测方法[J].食品安全导刊,2015,6(2):99-100.
[4] 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.
[5] 蔡一新,林升清,金玉铃.市售浸泡水发产品及水产品中甲醛含量的调查[J].海峡预防医学杂志,2000,6(5):32.
[6] 张璇,韩峰,孔聪.我国鱿鱼及其制品中内源性甲醛的成因研究[J].农产品质量与安全,2018,(2):90-94.
[7] 金洋,薛张芝,张洪超,等.金乌贼肌肉中三甲胺脱甲基酶的分离纯化及酶学性质[J].水产学报,2017,41(6):845-853.
[8] 陈志坚,陈静,黄菊.鱿鱼及其制品中内源性甲醛产生的机制和控制方法研究进展[J].安徽农业科学,2014,42(25):8757-8759.
[9] 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.
[10] 郭芮,苏红,张晓梅,等.南美白对虾中氧化三甲胺热分解产甲醛的研究[J].核农学报,2017,31(11):2186-2193.
[11] 朱军莉,励建荣.鱿鱼及其制品加工贮存过程中甲醛的消长规律研究[J].食品科学,2010,31(5):14-17.
[12] ZHANG T,XIN X,XUE Y,et al.Reduction of formaldehyde residues induced by the thermal decomposition of trimethylamine oxide during the processing and storage of jumbo squid (Dosidicus gigas)[J].LWT,2018,97:676-683.
[13] 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:创新版:中,2014,5(3):69-72.