猪肾和脾脏中的生物活性多胺：屠宰后的含量以及冷藏和烹饪过程中的变化。
Biologically active polyamines in pig kidneys and spleen: Content after slaughter and changes during cold storage and cooking.
作者信息
Kozová M, Kalač P, Pelikánová T
机构信息
Department of Applied Chemistry, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic.
出版信息
Meat Sci. 2008 Jun;79(2):326-31. doi: 10.1016/j.meatsci.2007.10.013. Epub 2007 Oct 22.
Polyamines putrescine, spermidine (SPD) and spermine (SPM) were determined as dansyl derivatives using an HPLC method. Distribution of SPD and SPM in pair kidneys was homogenous. The mean SPD and SPM contents in pig kidneys 24h after slaughter were 9.39±3.35 and 53.1±14.0mgkg(-1), respectively with no significant differences between barrows and gilts. Putrescine content was below the detection limit of 1.2mgkg(-1). In kidneys stored aerobically or vacuum-packaged at 2-3°C for 7 and 21 days, respectively, SPD and SPM decreased significantly. Stewing decreased both polyamines more extensively in kidneys processed on day-1 after slaughter than on day-7 after storage at 2-3°C. The mean SPD and SPM in 10 spleens 24h after slaughter were 36.7±5.70 and 34.0±7.64mgkg(-1), respectively. Thus, both pork kidney and spleen are foods with a high level of SPM and SPD.
使用高效液相色谱法将多胺腐胺、亚精胺（SPD）和精胺（SPM）测定为丹磺酰衍生物。SPD和SPM在双侧肾脏中的分布是均匀的。屠宰后24小时猪肾脏中SPD和SPM的平均含量分别为9.39±3.35和53.1±14.0mgkg(-1)，公猪和母猪之间无显著差异。腐胺含量低于1.2mgkg(-1)的检测限。在2-3°C下分别有氧储存或真空包装7天和21天的肾脏中，SPD和SPM显著降低。炖煮使屠宰后第1天处理的肾脏中的两种多胺比在2-3°C储存7天后处理的肾脏中减少得更广泛。屠宰后24小时10个脾脏中SPD和SPM的平均值分别为36.7±5.70和34.0±7.64mgkg(-1)。因此，猪肾和脾脏都是富含SPM和SPD的食物。
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