2014 - 2018年波兰鱼类及鱼类产品中组胺的鉴定
Identification of Histamine in Fish and Fish Products in Poland During 2014-2018.
作者信息
Pawul-Gruba Marzena, Osek Jacek
机构信息
Department of Hygiene of Food of Animal Origin National Veterinary Research Institute, 24-100 Puławy, Poland.
出版信息
J Vet Res. 2021 Dec 2;65(4):483-486. doi: 10.2478/jvetres-2021-0066. eCollection 2021 Dec.
INTRODUCTION
Histamine is one of the most important and toxic biogenic amines which may be present in food and may cause food poisoning in humans when contained at a high level. It is produced during bacterial decarboxylation of histidine in fish muscles. The aim of the study was to investigate the presence of histamine in fish and fish products available in Poland during 2014-2018.
MATERIAL AND METHODS
A total of 421 samples of raw (248), smoked (107), canned (50), and marinated fish (16) were analysed by high-performance liquid chromatography with diode array detection.
RESULTS
Histamine was detected in 14.1% samples of raw fish, 29% of smoked fish, 22% of canned fish and 93.8% of marinated fish in concentrations ranging from 3.4 to 156.4 mg/kg. Content of this amine above 100 mg/kg was found in four samples: raw Atlantic salmon, smoked European sprat and two samples of marinated Atlantic herring.
CONCLUSION
The study showed that fish and fish products on the Polish market generally meet the food safety criteria for histamine and are safe for consumers.
引言
组胺是最重要且有毒的生物胺之一，可能存在于食物中，当含量较高时会导致人类食物中毒。它是在鱼类肌肉中组氨酸的细菌脱羧过程中产生的。本研究的目的是调查2014 - 2018年波兰市场上鱼类及鱼制品中组胺的存在情况。
材料与方法
采用带二极管阵列检测的高效液相色谱法，对总共421份生鱼（248份）、熏鱼（107份）、罐头鱼（50份）和腌鱼（16份）样本进行了分析。
结果
在14.1%的生鱼样本、29%的熏鱼样本、22%的罐头鱼样本和93.8%的腌鱼样本中检测到组胺，浓度范围为3.4至156.4毫克/千克。在四个样本中发现该胺含量高于100毫克/千克：生大西洋鲑鱼、熏欧洲黍鲱以及两个腌大西洋鲱鱼样本。
结论
该研究表明，波兰市场上的鱼类及鱼制品总体上符合组胺的食品安全标准，对消费者来说是安全的。
Zotero 插件