Gu Dong-Chen, Zou Meng-Jun, Guo Xiao-Xi, Yu Pan, Lin Zhi-Wei, Hu Tu, Wu Ya-Fen, Liu Yuan, Gan Jian-Hong, Sun Su-Qin, Wang Xi-Chang, Xu Chang-Hua
College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, PR China; Shanghai Engineering Research Center of Aquatic-Product Processing Preservation, Shanghai 201306, PR China.
College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, PR China.
Food Chem. 2017 Aug 15;229:458-463. doi: 10.1016/j.foodchem.2017.02.082. Epub 2017 Feb 21.
Formaldehyde abuse for retaining squid freshness is detrimental to public health. The aim is to establish a rapid and quantitative detection method of formaldehyde in squid for screening massive samples. A linear relationship between formaldehyde concentration in squid and formaldehyde concentration in squid soaked water was observed using HPLC. Chemical profile variances of squids were rapidly analyzed by Tri-step infrared spectroscopy. Specifically, with increasing formaldehyde concentration, peak intensities of 2927cm (v(CH)), 1081cm (glycogen), 1631cm (β-sheet proteins) decreased while 1655cm (α-helix proteins) increased. Spectral curve-fitting results further disclosed that β-sheet proteins were transformed to α-helix and β-turn conformations. Furthermore, a quantitative prediction model based on IR spectra was established by PLS (R, 0.9787; RMSEC, 5.51). The developed method was applicable for rapid (c.a. 5min) and quantitative analysis of formaldehyde in squids with LOD of 15mg/kg.
滥用甲醛来保持鱿鱼新鲜度对公众健康有害。目的是建立一种用于鱿鱼中甲醛的快速定量检测方法，以筛查大量样本。使用高效液相色谱法观察到鱿鱼中甲醛浓度与鱿鱼浸泡水中甲醛浓度之间存在线性关系。通过三步红外光谱法快速分析了鱿鱼的化学特征差异。具体而言，随着甲醛浓度增加，2927cm（v(CH)）、1081cm（糖原）、1631cm（β-折叠蛋白）的峰强度降低，而1655cm（α-螺旋蛋白）的峰强度增加。光谱曲线拟合结果进一步表明β-折叠蛋白转变为α-螺旋和β-转角构象。此外，通过偏最小二乘法（PLS）建立了基于红外光谱的定量预测模型（R，0.9787；RMSEC，5.51）。所开发的方法适用于鱿鱼中甲醛的快速（约5分钟）定量分析，检测限为15mg/kg。
