青岛地区部分水产品中氧化三甲胺含量的测定.pdf

第5卷第1期
食品安全质量检测学报
VOL 5 No
2014年1月
Journal of Food Salcly and Quality
2014
青岛地区部分水产品中氧化三甲胺含量的测定
姜城子,崔洁,周苗苗,高翔,徐杰,薛长湖,王玉明
(中国海洋大学食品科学与工程学院,青岛266003)
摘要:目的优化建立水产品中氧化三甲胺( trimethylamine-N- oxide,TMAO)离子色谱法测定的前处理方法,并
对青岛地区常见水产品的氧化三甲胺含量进行测定。方法考察了三氯乙酸(TCA)法、Tris-TCA法、Tis-乙腈法
三种常用的前处理方法对离子色谱测定结果的影响并进行了优化,收集了青岛常见水产中具有代表性的品种,采
用非抑制性离子色谱法对氧化三甲胺含量进行了测定。结果测定了头足类、硬骨鱼类、贝类和甲売类等21种
青岛地区常见水产品中的氧化三甲胺含量。其中,阿根廷鱿鱼TMAO含量最高,为8791.89mgkg;硬骨鱼TMAO
含量范围为350-2300mg/kg:甲売类除了刀额新对虾以外、含量均在1700mgkg之上;贝类TMAO含量均在500
mgkg之下。结论所测海产品中,头足类、甲売类的氧化三甲胺含量较高,贝类含量较低,大致呈现头足类>甲
売类>硬骨鱼类>贝类的趋势。
关键词:青岛;氧化三甲胺;水产品;离子色谱法
Determination of trimethylamine-m-oxide content in common
aquatic products in Qingdao
JIANG Cheng-zi, CUI Jie, ZHOU Miao-miao, GAO Xiang, XU Jie,
XUE Chang-hu. WANG Yu-ming
(College of Food Science and Engineering, cean niversity ofchina, Qingdao 266003, China)
ABSTRACT: Ohjcctive The pretreatment procedure for trimethlylamine--oxide (I MAO)detection in
aquatic products by ion chromatography was cstablished, and TMO contents of common aquatic prod-
ucts from Qingdao local market was also measured in this study Methods In [his rescarch, three pre
treatments based on trichloroacetic acid, [ris and trichloroacetic acid, [ris and methyl cyanide were com-
pared to investigate the effect of them on ion chromatography determination. Some of the most common
aquatic products in Qingdao were collected for TMAO contents detcrmination, which was conducted by
non-inhibitory ion chromalography. Results Iwenty-one aquatic products commonly seen in Qingdao
were analyzed, and the test samples consisted of teleost, crustacea, shellfish and cephalopod. The content
of IMAO in I/lex argentinuscastellanos was shown to be the highest(8791.89 m/k). TMAO contents
varied [rom 350 mg/kg to 2300 mg/kg in teleost. All crustaceans except Metapenaeus ensi contained
I MAO with concents over 1700 mg/kg. All shellfishes contained IMAO with contents under 500) mg/kg
Conclusion In the twenty-one aquatic products analyzcd, TMAO contents were high both in cephalo-
基金项目:“十ニ五”国家科技支撑计划项目(2012BAD33B07)、国家自然科学基金项目(31371757)
Fund: Supported by Kcy Projccts in the National Scicncc Techology Pillar Irogram during the Twelfth Fivc-year Plan Period
(2012B3/1331307)and the National Natural Science I oundation of China(31371757)
通讯作者:王玉明、博士,教授,主要研究方向为水产食品营养学。F-mail:wangyuming(@,ouc.edu.cn
Corresponding author: WANG Yu-ming, THD, Professor, College of Food Scicncc and Enginccring, Occan Univcrsity of hina, Qingdao
66003, China. E-mail: wangying(Couc cdu cn