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当前位置: 首页 > 文章 > 水产食品中组胺的丹磺酰氯柱前衍生反相高效液相色谱测定方法的建立及应用 食品科学 2014,35 (8) 283-288
Position: Home > Articles > Establishment and Application of Dansyl Chloride Precolumn Derivatization RP-HPLC for Determination of Histamine in Aq uatic Products FOOD SCIENCE 2014,35 (8) 283-288

水产食品中组胺的丹磺酰氯柱前衍生反相高效液相色谱测定方法的建立及应用

作  者：
胡家伟;高榕;曹敏杰;蔡秋凤;张凌晶;苏文金;刘光明
单  位：
杏林出入境检验检疫局;集美大学生物工程学院
关键词：
水产食品;组胺;丹磺酰氯;柱前衍生;反相高效液相色谱;低温贮藏
摘  要：
建立一种快速测定水产食品中组胺的丹磺酰氯柱前衍生反相高效液相色谱方法。该方法中样品经三氯乙酸提取、丹磺酰氯衍生,C18反相色谱柱分离,以70%乙腈和30%超纯水为流动相进行等度洗脱,254 nm波长处紫外检测。结果显示,组胺保留时间为5.5 min,组胺在1~500μg/mL范围内线性系数为0.999 9,仪器检出限(RSN=3)为0.5μg/mL,定量限(RSN=10)为1.0μg/mL,且重复性良好;采用该方法测定了16种水产品和19种水产加工食品中的组胺,结果显示含量在0~682.22 mg/kg之间;样品添加不同质量浓度组胺的回收率为89.54%~101.92%。结果表明,该方法快速准确、灵敏度高、重复性好,适用于水产食品中组胺的测定。采用该方法检测了鲣鱼、鲭鱼和蓝圆鲹在不同温度条件下的组胺变化情况,结果发现,3种鱼在低温贮藏条件下的组胺含量明显低于高温贮藏条件下的含量,表明低温贮藏可有效抑制组胺产生。
译  名：
Establishment and Application of Dansyl Chloride Precolumn Derivatization RP-HPLC for Determination of Histamine in Aq uatic Products
作  者：
HU Jia-wei;GAO Rong;CAO Min-jie;CAI Qiu-feng;ZHANG Ling-jing;SU Wen-jin;LIU Guang-ming;College of Biological Engineering, Jimei University;Xinglin Entry-Exit Inspection and Quarantine Bureau;
关键词：
aquatic products;;histamine;;dansyl chloride;;pre-column derivatization;;reversed high performance liquid chromatographic(RP-HPLC);;low temperature storage
摘  要：
A precolumn derivatization with dansyl chloride reversed high performance liquid chromatographic(RP-HPLC) method was developed for rapid determination of histamine in aquatic products. Samples were extracted with trichloroacetic acid, derivatized with dansyl chloride before separation on a C18 columnusing an isocratic elution program with a mixture of 70% acetonitrile and 30% ultra-pure water and detection at 254 nm. The results showed that the retention time of histamine was 5.5 min. The lin ear range of histamine was 1–500 μg/mL with a correlation coeffi cient of 0.999 9. The limit of detection(RSN = 3) was 0.5 μg/mL and the l imit of quantization(RSN = 10) was 1.0 μg/mL. The repeatability of the instrument was good. In 16 aquatic products and 19 processed aquatic products, histamine levels were detected as being between 0 and 682.22 mg/kg by the method. The average recoveries of histamine at different spiked concentration levels in blank samples were between 84.54% and 101.92%. This method proved rapid, accurate, sensitive, and reproducible and could be used for determining histamine in aquatic products. Moreover, the levels of histamines in skipjack tuna, mackerel and blue scad were detected at different temperatures as a function of storage by this method. The results showed that the contents of histamine were significantly lower at lower temperatures than at higher temperatures, revealing that the production of histamine can be inhibited at a lower temperature.

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