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当前位置: 首页 > 文章 > 液熏斑点叉尾鱼肉中熏液渗透及苯并(a)芘检测 食品工业科技 2009 (12) 145-148
Position: Home > Articles > Determination of Benzo(a)Pyrene and infiltration in the liquid smoked Channel Catfish block Science and Technology of Food Industry 2009 (12) 145-148

液熏斑点叉尾鱼肉中熏液渗透及苯并(a)芘检测

作  者：
钟威;胡雪梅;万刚;张龙兵;过世东
单  位：
江南大学食品学院;通威(成都)水产食品有限公司
关键词：
斑点叉尾鮰;液熏;渗透;抗氧化;苯并(a)芘
摘  要：
采用修正吉布斯法和盐酸羟胺法对液熏前后熏液中酚类物质和羰基化合物含量进行比较,采用高效液相色谱法对烟熏鱼和液熏鮰鱼中苯并(a)芘含量进行检测。结果表明,鱼肉液熏处理后,羰基化合物的渗透与鱼肉烟熏色泽之间具有显著相关性(p>0·9),酚类物质的渗透,对鱼肉具有很好的抗氧化作用。液熏鮰鱼时,取熏液质量浓度为3%,熏制2～6h为宜。液熏鮰鱼中苯并(a)芘含量为1·00μg/kg,符合国际食品卫生要求。
译  名：
Determination of Benzo(a)Pyrene and infiltration in the liquid smoked Channel Catfish block
作  者：
ZHONG Wei1,HU Xue-mei1,WANG Gang2,ZHANG Long-bing2,GUO Shi-dong1,(1.School of Food Science and Technology,Jiangnan University,Wuxi 214122,China; 2.(Chengdu)TONGWEI Aquatic Food Co.,Ltd.,Chengdu 611430,China)
关键词：
Channel catfish;liquid-smoked;penetration;anti-oxidation;Benzo(a)Pyrene
摘  要：
This thesis compared the content of phenolic compounds and carbonyl compounds before the fish steeps in the smoked-liquid with the content of the end by the method of Gibbs-amendment Law and Hydroxylamine-hydrochloride Law,it determined the content of Benzo(a)pyrene in the smoked fish and the liquid smoked Channel Catfish block by using a HPLC method. The result showed the correlation was significant between the penetration of Carbonyl compounds and the smoked fish color(p>0.9)after the fish steeps in the smoked-liquid. As the penetration of the Phenolic compounds,it had a very good anti-oxidation effect to the fish. When the quality point of the smoked-liquid was 3% and the time was 2~6h,the effect of smoking was best. The content of Benzo(a)pyrene was about 1.00μg/kg in the liquid smoked fish,it accorded with the requirement of international food hygiene.

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