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題名 | 生鮮魚蝦之鮮度測定--酵素法及HPLC法 |
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作者姓名(中文) | 溫惠美; | 書刊名 | 國立屏東技術學院學報 |
卷期 | 4 1995.06[民84.06] |
頁次 | 頁129-143 |
分類號 | 412.37 |
關鍵詞 | 魚蝦; 鮮度; 酵素法; Freshness index; Fish; Shrimp; Enzymatic assay; HPLC; |
語文 | 中文(Chinese) |
中文摘要 | 本計畫嘗試以新的鮮度快速檢測法,即以酵素法測定魚、蝦類檢體中之總生物胺 ,並評估此法取代 VBN 或組織胺等方法之可行性。 研究發現以雙胺氧化�t快速檢測各種不 同生物胺標準品,其對雙胺類, 諸如:Cadaverine、Putrescine 及 Agmatine 的檢測感度 最好, 濃度在 5ppm 以上即可被檢測出來。 對單胺類之檢測感度則較差,如對 Histamine 之感度僅為雙胺類之 1/5,對 Tyramine 則幾乎呈陰性反應。此酵素對生物檢體之測定,由 於干擾之因素太多,目前只適合做為初步篩選之半定量用。 以 HPLC 分析生物胺,包括 Histamine、Agmatine、Tyramine、Putrescine 及 Cadaverine 等, 其絕對量依序分別在 150、150、100、75 以及 50pg 以上可得到良好的檢測感度及再 現性,其中以 Cadaverine 之檢測感度最好,Putrescine 及 Tyramine 次之,Agmatine 及 Histamine 較差。魚體之鮮度指標除 VBN 外,Putrescine 及 Cadaverine 等生物胺亦為一 良好之鮮度指標;在蝦體中則 Putrescine 為較好之鮮度指標。 由魚、蝦之 5 ℃貯存期間 鮮度變化之探討, 發現魚、蝦等檢體隨著貯存時間之增長,其 VBN 值與總生菌數之相關性 並不高,可能因各種檢體所污染之菌相各異所致。 |
英文摘要 | The objectives of this study were to find the feasibility of using enzymatic assay to determine the biogenic amine contents for rapid freshness inspections on raw fish and shrimp samples and to substitute a new index for traditional indices, such as VBN or histamine. Diamine oxidase was used to test the various biogenic amine standards. The results showed that the sensitivities were the best for diamine, such as cadaverine、 putrescine and agmatine which could be detected as low as 5 ppm. The sensitivity for monoamine, such as histamine, was lower to about 1/5 of that for diamine and almost undetectable for tyramine. This assay was suggested only for used as semi-quantitative analysis in primary screening owing to many disturbing factors existed in the bilogical samples. The method of measuring the biogenic amines by HPLC was established. The results showed that the absoulte amounts of 150、 150、100、75 and 50 pg for histamine、 agmatine、tyramine、 putrescine and cadaverine respectively had the god detection sensitivity and reproducibility. The regression analysis showed that putrescine and cadaverine were also good indices for fish freshness other than the traditional VBN index, and putrescine was a better freshness index for shrimp in biogenic amines. The variations of VBN and total bacteria counts in raw fish and shrimp samples under 5 ℃ storage test revealed that the VBN values were not highly correlated to the total bacteria counts which may due to the various microorganism contaminated in the samples. |
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