国标法测定鱼肉中组胺的方法改进
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摘要
为简化GB 5009.208-2016第二法中组胺测定的实验步骤,提高实验准确度与精密度,本文在国标法的基础上进行方法改进。结果表明,将对硝基苯胺溶液的配制溶剂改为浓盐酸;选择60℃水浴保温0.5 h代替室温浸泡;采用旋涡振荡法对样品进行提取,并在此基础上将盐酸提取次数改为2次;在测定环节改取盐酸提取液为1.0 mL。改进法线性方程相关系数r=0.9991,加标回收率分别为92.90%～94.70%、91.50%～94.10%和100.20%～102.20%,RSD在1.84%～2.32%。该改进法操作简单、快速,可以更好地用于鱼类中组胺的测定。
In order to simplify the experimental steps of histamine determination in GB 5009.208-2016 and improve the accuracy and precision of the experiment,the paper ameliorated the method on the basis of the Chinese national standard.The results showed that,changed the solvent of P-nitroaniline solution to concentrated hydrochloric acid,and selected 60 ℃ to keep warm for 0.5 h instead of room temperature soaking.The samples were extracted by vortex oscillating.And the extraction times of hydrochloric acid were changed to 2 times on this basis.The extraction solution of hydrochloric acid was changed to 1.0 mL.The correlation coefficient of the improved linear equation was 0.9991.The recovery rate of the improved method were 92.90% ～94.70%,91.50% ～ 94.10% and 100.20% ～ 102.20%,and the RSD was 1.84% ～ 2.32%. The method was simple and rapid. It could be used for the determination of histamine in fish better.
In order to simplify the experimental steps of histamine determination in GB 5009.208-2016 and improve the accuracy and precision of the experiment,the paper ameliorated the method on the basis of the Chinese national standard.The results showed that,changed the solvent of P-nitroaniline solution to concentrated hydrochloric acid,and selected 60 ℃ to keep warm for 0.5 h instead of room temperature soaking.The samples were extracted by vortex oscillating.And the extraction times of hydrochloric acid were changed to 2 times on this basis.The extraction solution of hydrochloric acid was changed to 1.0 mL.The correlation coefficient of the improved linear equation was 0.9991.The recovery rate of the improved method were 92.90% ～94.70%,91.50% ～ 94.10% and 100.20% ～ 102.20%,and the RSD was 1.84% ～ 2.32%. The method was simple and rapid. It could be used for the determination of histamine in fish better.
引文
[1]孙久荣.脑科学导论[M].北京:北京大学出版社,2001:275.
[2]Hungerford J M.Scombroid poisoning:A review[J].Toxicon,2010,56(2):231-243.
[3]Christiman B W,Clifford M N,Walker R,et al.Scombroidfish poisoning[J]. New England Journal of Medicine,1991,325(7):515.
[4]梅浩华.一起食用青占鱼引起的食物中毒调查[J].江苏卫生保健,2011,13(6):23.
[5]张峰,胡艳敏,顾敏霞.一起食用鲐鱼引起组胺中毒的调查[J].上海预防医学,2015,27(10):639-640.
[6]赵宇明.分光光度法快速测定水产品中组胺的含量[J].食品研究与开发,2014,35(8):94-96.
[7]黄新华,陈本美,梁绍先,等.高效液相色谱法测定生物组织中的组胺[J].分析化学研究简报,2000,28(7):865-867.
[8]李燕君.薄层色谱法检测黄酒生物胺的研究[J].广州化学,2017,42(4):18-25.
[9]陈玲.生物传感器的研究进展综述[J].传感器与微系统,2006,25(9):4-9.
[10]王永根,沈永伟,王剑波.水产品中组胺检测方法的探讨[J].职业与健康,2007,23(8):657.
[11]窦红顺.水产品组胺检测方法的改进[J].福建纺织,2013(6):37-42.
[12]王新惠,白婷,李俊霞,等.国标法测定发酵肉制品中组胺的方法改进[J].食品科技,2014,39(12):142-145.
[13]朱文慧,周德庆.分光光度法测定鱼罐头中组胺的方法改进[J].食品科技,2008(1):223-229.
[14]郝宏兰.水产品中组胺的测定方法研究[J].食品科学,2000,21(8):46-48.
[15]王丽玲,白艳玲.水产品组胺测定中盐酸量对结果影响的探讨[J].现代科学仪器,2001(5):55.
[16]胡红美.青条鱼中组胺检测方法探讨[J].安徽预防医学杂志,2011,17(6):468-469.
[17]金安宝.水产品中组胺测定方法的改进[J].中国卫生检验杂志,2001,17(1):149-150.
[18]冯美西,陈伟珍,侯丽琼,等.湛江海域鱼类组胺含量的检测分析[J].保鲜与加工,2016,16(3):97-101.
[19]张继红,马俊华,刘平.分光光度法测定鱼类产品中组胺[J].医学动物防制,2013,29(9):1060-1061.
[20]丁海燕,王联珠,盛晓风,等.非挥发性生物胺对组胺的可见分光光度法检测结果的影响[J].中国渔业质量与标准,2015,5(4):17-22.
[21]王新惠,白婷,李俊霞,等.发酵肉制品中组胺含量测定方法的比较[J].食品与机械,2015,31(3):37-39.
[22]王丽,桑宏庆,吴师汉.超声波萃取在组胺测定样品预处理中的应用[J].饮料工业,2012,15(5):39-42.
[23]江生,汪敏,白亚敏,等.用可见紫外分光光度法测定水产品中组胺的含量[J].食品工程,2016(1):62-64.
[24]商军,华贤辉,吴剑平,等.鱼粉中组胺测定方法的改进[J].中国饲料,2007(20):37-42.
[25]谢超,王阳光,邓尚贵.水产品中组胺产生机制及影响因素研究概述[J].肉类研究,2009(4):74-78.
[26]王叔淳.食品卫生检验技术手册[M].北京:化学工业出版社,1996:260-262.
[27]吴平.食品分析[M].北京:中国轻工业出版社,2000:15.
[28]夏威,徐正龙,于颖慧.一起组胺中毒的调查报告[J].河南预防医学杂志,2013,24(2):160-161.
[29]梁剑,江一帆,叶海峰.水产品中组胺含量测定方法的比较研究[J].安徽农业科学,2011,39(32):20033-20034,20037.
[2]Hungerford J M.Scombroid poisoning:A review[J].Toxicon,2010,56(2):231-243.
[3]Christiman B W,Clifford M N,Walker R,et al.Scombroidfish poisoning[J]. New England Journal of Medicine,1991,325(7):515.
[4]梅浩华.一起食用青占鱼引起的食物中毒调查[J].江苏卫生保健,2011,13(6):23.
[5]张峰,胡艳敏,顾敏霞.一起食用鲐鱼引起组胺中毒的调查[J].上海预防医学,2015,27(10):639-640.
[6]赵宇明.分光光度法快速测定水产品中组胺的含量[J].食品研究与开发,2014,35(8):94-96.
[7]黄新华,陈本美,梁绍先,等.高效液相色谱法测定生物组织中的组胺[J].分析化学研究简报,2000,28(7):865-867.
[8]李燕君.薄层色谱法检测黄酒生物胺的研究[J].广州化学,2017,42(4):18-25.
[9]陈玲.生物传感器的研究进展综述[J].传感器与微系统,2006,25(9):4-9.
[10]王永根,沈永伟,王剑波.水产品中组胺检测方法的探讨[J].职业与健康,2007,23(8):657.
[11]窦红顺.水产品组胺检测方法的改进[J].福建纺织,2013(6):37-42.
[12]王新惠,白婷,李俊霞,等.国标法测定发酵肉制品中组胺的方法改进[J].食品科技,2014,39(12):142-145.
[13]朱文慧,周德庆.分光光度法测定鱼罐头中组胺的方法改进[J].食品科技,2008(1):223-229.
[14]郝宏兰.水产品中组胺的测定方法研究[J].食品科学,2000,21(8):46-48.
[15]王丽玲,白艳玲.水产品组胺测定中盐酸量对结果影响的探讨[J].现代科学仪器,2001(5):55.
[16]胡红美.青条鱼中组胺检测方法探讨[J].安徽预防医学杂志,2011,17(6):468-469.
[17]金安宝.水产品中组胺测定方法的改进[J].中国卫生检验杂志,2001,17(1):149-150.
[18]冯美西,陈伟珍,侯丽琼,等.湛江海域鱼类组胺含量的检测分析[J].保鲜与加工,2016,16(3):97-101.
[19]张继红,马俊华,刘平.分光光度法测定鱼类产品中组胺[J].医学动物防制,2013,29(9):1060-1061.
[20]丁海燕,王联珠,盛晓风,等.非挥发性生物胺对组胺的可见分光光度法检测结果的影响[J].中国渔业质量与标准,2015,5(4):17-22.
[21]王新惠,白婷,李俊霞,等.发酵肉制品中组胺含量测定方法的比较[J].食品与机械,2015,31(3):37-39.
[22]王丽,桑宏庆,吴师汉.超声波萃取在组胺测定样品预处理中的应用[J].饮料工业,2012,15(5):39-42.
[23]江生,汪敏,白亚敏,等.用可见紫外分光光度法测定水产品中组胺的含量[J].食品工程,2016(1):62-64.
[24]商军,华贤辉,吴剑平,等.鱼粉中组胺测定方法的改进[J].中国饲料,2007(20):37-42.
[25]谢超,王阳光,邓尚贵.水产品中组胺产生机制及影响因素研究概述[J].肉类研究,2009(4):74-78.
[26]王叔淳.食品卫生检验技术手册[M].北京:化学工业出版社,1996:260-262.
[27]吴平.食品分析[M].北京:中国轻工业出版社,2000:15.
[28]夏威,徐正龙,于颖慧.一起组胺中毒的调查报告[J].河南预防医学杂志,2013,24(2):160-161.
[29]梁剑,江一帆,叶海峰.水产品中组胺含量测定方法的比较研究[J].安徽农业科学,2011,39(32):20033-20034,20037.