六类鱼制品中生物胺的HPLC法测定

针对不同类型的鱼制品建立同时检测腐胺、尸胺、精胺、亚精胺、酪胺、苯乙胺、组胺和色胺8种生物胺含量的高效液相色谱(HPLC)法。应用该方法,测定了干燥制品、油炸制品、烘烤制品、发酵制品、混揉制品以及萃取制品6类鱼干制品中的生物胺含量。结果显示,萃取制品-鱼油中未检测出生物胺,其余5类产品中生物胺含量最高的为发酵制品(73.42~70.59 mg/kg)和混揉制品(55.48~49.88 mg/kg),其次为油炸制品(17.72~14.32 mg/kg),而鱼干制品(5.28~5.17 mg/kg)和烘烤制品(4.75~4.69 mg/kg)中的生物胺含量相对较少;另外,尸胺、组胺、精胺和亚精胺四种生物胺为除萃取制品之外的5类鱼制品中普遍存在的4种生物胺成分;其中尸胺是鱼制品中变化最大、影响最为明显的单体生物胺,检测产品中尸胺含量有利于监控、评判鱼干制品的质量。

Determination of Biogenic Amines in Six Fish Products by High Performance Liquid Chromatography

A method of high performance liquid chromatography (HPLC) was established for simultaneous determination of eight biogenic amines in six fish products including putrescine, cadaverine, spermine, spermidine, tyramine, phenethylamine, histamine and tryptamine for different types of fish products. This method was used to determine the content of biogenic amines in dry products, fried products, baking products, fermentation products, mixed products and extraction products. The results showed that no biogenic amines were detected in extraction products of fish oil. The highest content of biogenic amines in other five products was fermentation products (73.42~70.59 mg/kg) and mixed massage products (55.48~49.88 mg/kg), followed by fried products (17.72~14.32 mg/kg), and relatively low content in dried fish (5.28~5.17 mg/kg) and baking products (4.75~4.69 mg/kg). In addition, cadaverine, histamine, spermine and spermine were the common biogenic amines in five types of fish products besides extraction product, and cadaverine was the most variable and most obvious impact of monomer biogenic amine in all fish products. Consequently, detecting the content of cadaverine in products was helpful to monitor and evaluate the quality of the dried fish products.