鱿鱼和龙头鱼中甲醛本底含量及变化规律研究
目的 探讨鱿鱼和龙头鱼中甲醛本底含量及变化规律。方法 采用液相色谱法测定鱿鱼和龙头鱼中的甲醛本底含量, 初步探讨了龙头鱼和鱿鱼内源性甲醛的来源, 研究了冻藏条件下甲醛含量随时间的变化规律。结果 龙头鱼鱼肉中的甲醛含量明显高于鱿鱼。太平洋褶柔鱼肉的甲醛含量为6.76~146 mg/kg, 平均值为26.4 mg/kg; 剑尖枪乌贼中未检出甲醛; 龙头鱼中的甲醛含量范围为17.5~374 mg/kg, 平均值为167 mg/kg。在?20 ℃条件下, 太平洋褶柔鱼和龙头鱼肉中的甲醛含量都随冻藏时间的延长而显著增加, 剑尖枪乌贼在冻藏3个月后甲醛含量仍为未检出。结论 并不是所有种类的鱿鱼都含有内源性甲醛, 检测机构在测定水产品中甲醛含量时, 应标明取样时间和检测时间。
Objective To study the background content and change rule of formaldehyde (FA) in squid and bummalo. Methods The background content of formaldehyde in squid and bummalo was determined by high performance liquid chromatography, the source of the endogenous FA in squid and bummalo was discussed preliminarily and the variation of FA content in the frozen storage conditions was also studied. Results The FA content in bummalo was higher than the squid. The FA content of the Japanese flying squid was 6.76~146 mg/kg, while the average value was 26.4 mg/kg; the FA in swordtip aquid was not detected; the FA content of the bummalo was 17.5~374 mg/kg, while the average value was 167 mg/kg. Under the same storage conditions of ?20 ℃, FA content in bummalo and Japanese flying squid both significantly increased with the increase of the frozen storage time. However, the FA was still undetected after 3 months of frozen storage in swordtip aquid. Conclusion Not all kinds of squid contain endogenous FA, testing organizations should indicate the sampling time and testing time when the FA content in aquatic products is detected.
标题：鱿鱼和龙头鱼中甲醛本底含量及变化规律研究
英文标题：Studies on intrinsic content and change trend of formaldehyde in squid and bummalo
作者：
张璇 中国水产科学研究院东海水产研究所,农业部水产品质量安全控制重点实验室
杨光昕 中国水产科学研究院东海水产研究所,农业部水产品质量安全控制重点实验室
韩峰 中国水产科学研究院东海水产研究所,农业部水产品质量安全控制重点实验室
汤云瑜 中国水产科学研究院东海水产研究所,农业部水产品质量安全控制重点实验室
娄晓祎 中国水产科学研究院东海水产研究所,农业部水产品质量安全控制重点实验室
蔡友琼 中国水产科学研究院东海水产研究所,农业部水产品质量安全控制重点实验室
中文关键词:鱿鱼,龙头鱼,甲醛,
英文关键词:squid,bummalo,formaldehyde,
发表日期：2017-12-06
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