恒温储存条件下餐桌剩余食物中6种生物胺含量变化研究
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摘要
研究旨在了解30℃恒温储存条件下餐桌剩余食物中6种生物胺含量的变化,并建立检测方法。选用刚下餐桌的餐桌剩余食物,置于恒温避光条件下存储72 h,并检测生物胺含量。试验建立了餐桌剩余食物中生物胺的高效液相色谱检测方法,利用三氯乙酸提取,以苯甲酰氯作为衍生剂,进行样品前处理,采用反相RP18色谱柱分离,乙腈-水作流动相梯度洗脱,在波长254 nm进行紫外检测。结果表明,6种生物胺在0.1~50μg/ml的范围内呈现良好的线性关系(R2>0.996),可以定性定量的同时检测餐桌剩余食物中6种生物胺含量。刚下餐桌的餐桌剩余食物加盖后在30℃恒温避光条件下储存72 h,随着储存时间增加腐胺含量增长迅速,48 h后开始趋于平稳,而尸胺等其他生物胺含量增长速度较缓慢。因此,需要同时检测腐胺、尸胺及组胺等生物胺指标来判定餐桌剩余食物的腐败情况。
The purpose of this study is to know the changes of 6 biogenic amines in table leftovers under constant temperature storage condition at 30 C, and to establish a detection method. The fresh table leftovers was selected, stored under constant temperature and light condition for 72 h, and the con-tent of biogenic amines was detected. A high performance liquid chromatography(HPLC) method forthe determination of biogenic amines in the table leftovers was established. TCA was used for extraction, benzoyl chloride was used as a derivative, the sample was pretreated, the reverse phase RP18 column was separated, the acetonitrile water was used as the mobile phase gradient elution, the UVdetection was carried out at the wavelength of 254 nm, and the 6 kinds of biogenic amines were 0.1 to 50 μg/ml A good linear relationship(R2>0.996) was found in the range, which could qualitativelyand quantitatively detect the contents of 6 biogenic amines in the table leftovers. The table leftoverswere stored at 72 h at 30 ℃ at constant temperature and avoiding light. With the increase of storagetime, the increase of the content of putrescine increased rapidly, and after 48 h, it began to becomestable, while the growth rate of other biogenic amines and other biogenic amines increased slowly. It issuggested that putrescine, cadaverine and histamine should be considered comprehensively to determine the spoilage of the table leftovers.
The purpose of this study is to know the changes of 6 biogenic amines in table leftovers under constant temperature storage condition at 30 C, and to establish a detection method. The fresh table leftovers was selected, stored under constant temperature and light condition for 72 h, and the con-tent of biogenic amines was detected. A high performance liquid chromatography(HPLC) method forthe determination of biogenic amines in the table leftovers was established. TCA was used for extraction, benzoyl chloride was used as a derivative, the sample was pretreated, the reverse phase RP18 column was separated, the acetonitrile water was used as the mobile phase gradient elution, the UVdetection was carried out at the wavelength of 254 nm, and the 6 kinds of biogenic amines were 0.1 to 50 μg/ml A good linear relationship(R2>0.996) was found in the range, which could qualitativelyand quantitatively detect the contents of 6 biogenic amines in the table leftovers. The table leftoverswere stored at 72 h at 30 ℃ at constant temperature and avoiding light. With the increase of storagetime, the increase of the content of putrescine increased rapidly, and after 48 h, it began to becomestable, while the growth rate of other biogenic amines and other biogenic amines increased slowly. It issuggested that putrescine, cadaverine and histamine should be considered comprehensively to determine the spoilage of the table leftovers.
引文
[1] Ruiz C., Jimenez F. Biogenic amines in meat and meat products[J]. Critical Reviews in Food Science and Nutrition, 2004, 44(2):489-499.
[2] Shalaby A R. Significance of biogenic amines to food safety andhuman health[J]. Food Research International, 1996, 29(7):675-690.
[3]戴海斌.组胺及其受体对NMDA受体介导的神经元毒性作用机制研究[D].杭州:浙江大学,2008:12-32.
[4] Hernandez-Orte P, Lapena A C, Pena-Gallego A, et al. Biogenicamine determination in wine fermented in oak barrels:factors af-fecting formation[J]. Food Research International, 2008, 41(7):697-706.
[5]张晴,刘李峰,李俊.我国城市餐厨废弃物现状调查与分析[J].中国资源综合利用,2011(10):40-43.
[6]南楠.餐桌剩余食物饲料化利用现状及对策研究[D].北京:中国农业科学院,2014.
[7]王颖,邱璠,韩北忠,等.食品中的生物胺及其检测方法[J].中国酿造,2011,30(10):1-5.
[8] Shakila R J, Vasundhara T S, Kumudavally K V. A comparison ofthe TLC-densitometry and HPLC method for the determination ofbiogenic amines in fish and fishery products[J]. Food Chemistry,2001, 75(2):255-259.
[9]姜荷,王红青,范文佳,等.柱后加碱脉冲积分安培检测-离子色谱法测定水产品中十种生物胺[J].分析试验室,2012,31(2):90-94.
[10]李刚,方团团,胡忠阳,等.离子色谱法测定环境水样中腐胺、尸胺、组胺、精胺、亚精胺[J].环境化学,2014,33(5):868-869.
[11]赵中辉,林洪,徐杰.高效液相色谱法检测牙鲆体内的生物胺[J].现代食品科技,2011,27(2):228-231.
[12] Lange J, Thomas K, Wittmann C. Comparison of a capillary elec-trophoresis method with high-performance liquid chromatogra-phy for the determination of biogenic amines in various food sam-ples[J]. Journal of Chromatography B Analytical Technologies inthe Biomedical&Life Sciences, 2002, 779:229-239.
[13] Spizzirri U G, Restuccia D, Cucio M, et al. Determination of bio-genic amines in different cheese samples by LC with evaporativelight scattering detector[J]. Journal of Food Composition&Analy-sis, 2013, 29(1):43-51.
[14]钱勇强,沈俊炳,王力.毛细管电泳-电化学发光法分离检测鱿鱼丝中的组胺[J].中国食品学报,2012,12(6):191-197.
[15] Fiddes L K, Chang J, Yan N. Electrochemical detection of bio-genic amines during food spoilage using an integrated sensingRFID tag[J]. Sensors and Actuators B:Chemical, 2014, 202:1298-1304.
[16]赵中辉.水产品储藏中生物胺的变化及组胺形成机制的研究[D].青岛:中国海洋大学,2011.
[17] Lange J, Thomas K, Wittmann C. Comparison of a capillary elec-trophoresis method with high-performance liquid chromatogra-phy for the determination of biogenic amines in various food sam-ples[J]. Journal of Chromatography B Analytical Technologies inthe Biomedical&Life Sciences, 2002, 779:229-239.
[18] GB/T 23884-2009动物源性饲料中生物胺的测定高效液相色谱法[S].
[19]毛文成.餐厨废弃物的腐败进程分析研究[D].北京:中国农业科学院,2014.
[20]郭慧.不同储藏温度条件下海洋鱼类生物胺变化规律研究及特征生物胺分析[D].杭州:浙江大学,2015.
[21]邹阳.高盐稀态酱油生产过程中生物胺的形成机制及发酵调控研究[D].广州:华南理工大学,2012.
[2] Shalaby A R. Significance of biogenic amines to food safety andhuman health[J]. Food Research International, 1996, 29(7):675-690.
[3]戴海斌.组胺及其受体对NMDA受体介导的神经元毒性作用机制研究[D].杭州:浙江大学,2008:12-32.
[4] Hernandez-Orte P, Lapena A C, Pena-Gallego A, et al. Biogenicamine determination in wine fermented in oak barrels:factors af-fecting formation[J]. Food Research International, 2008, 41(7):697-706.
[5]张晴,刘李峰,李俊.我国城市餐厨废弃物现状调查与分析[J].中国资源综合利用,2011(10):40-43.
[6]南楠.餐桌剩余食物饲料化利用现状及对策研究[D].北京:中国农业科学院,2014.
[7]王颖,邱璠,韩北忠,等.食品中的生物胺及其检测方法[J].中国酿造,2011,30(10):1-5.
[8] Shakila R J, Vasundhara T S, Kumudavally K V. A comparison ofthe TLC-densitometry and HPLC method for the determination ofbiogenic amines in fish and fishery products[J]. Food Chemistry,2001, 75(2):255-259.
[9]姜荷,王红青,范文佳,等.柱后加碱脉冲积分安培检测-离子色谱法测定水产品中十种生物胺[J].分析试验室,2012,31(2):90-94.
[10]李刚,方团团,胡忠阳,等.离子色谱法测定环境水样中腐胺、尸胺、组胺、精胺、亚精胺[J].环境化学,2014,33(5):868-869.
[11]赵中辉,林洪,徐杰.高效液相色谱法检测牙鲆体内的生物胺[J].现代食品科技,2011,27(2):228-231.
[12] Lange J, Thomas K, Wittmann C. Comparison of a capillary elec-trophoresis method with high-performance liquid chromatogra-phy for the determination of biogenic amines in various food sam-ples[J]. Journal of Chromatography B Analytical Technologies inthe Biomedical&Life Sciences, 2002, 779:229-239.
[13] Spizzirri U G, Restuccia D, Cucio M, et al. Determination of bio-genic amines in different cheese samples by LC with evaporativelight scattering detector[J]. Journal of Food Composition&Analy-sis, 2013, 29(1):43-51.
[14]钱勇强,沈俊炳,王力.毛细管电泳-电化学发光法分离检测鱿鱼丝中的组胺[J].中国食品学报,2012,12(6):191-197.
[15] Fiddes L K, Chang J, Yan N. Electrochemical detection of bio-genic amines during food spoilage using an integrated sensingRFID tag[J]. Sensors and Actuators B:Chemical, 2014, 202:1298-1304.
[16]赵中辉.水产品储藏中生物胺的变化及组胺形成机制的研究[D].青岛:中国海洋大学,2011.
[17] Lange J, Thomas K, Wittmann C. Comparison of a capillary elec-trophoresis method with high-performance liquid chromatogra-phy for the determination of biogenic amines in various food sam-ples[J]. Journal of Chromatography B Analytical Technologies inthe Biomedical&Life Sciences, 2002, 779:229-239.
[18] GB/T 23884-2009动物源性饲料中生物胺的测定高效液相色谱法[S].
[19]毛文成.餐厨废弃物的腐败进程分析研究[D].北京:中国农业科学院,2014.
[20]郭慧.不同储藏温度条件下海洋鱼类生物胺变化规律研究及特征生物胺分析[D].杭州:浙江大学,2015.
[21]邹阳.高盐稀态酱油生产过程中生物胺的形成机制及发酵调控研究[D].广州:华南理工大学,2012.