Jiang Lexia, Tang Jiaming, Huang Baosheng, Zhang Changfeng, Jiang Peihong, Chen Dongjie
Key Laboratory of Agricultural Products Storage, Transportation and Preservation Technology of Shandong Province, Shandong Institute of Commerce and Technology, Jinan 250103, China.
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Foods. 2023 Apr 11;12(8):1614. doi: 10.3390/foods12081614.
The anaesthetic effect of vanillin on crucian carp was investigated using different concentrations of vanillin, with a nonvanillin control. The effective concentration range of vanillin anaesthesia was determined from the behavioural characteristics of crucian carp during the anaesthesia onset and recovery phases. Physiological and biochemical indices, and the electronic nose response to the fish muscle, were measured over the range of effectiveanaestheticc concentrations. An increased concentration of vanillin shortened the time taken to achieve deep anaesthesia but increased the recovery time. The levels of white blood cells, red blood cells, haemoglobinn, platelets, alanine aminotransferase, alkaline phosphatase, lactate dehydrogenase, phosphorus, potassium, magnesium, total protein, and serum albumin were lower than the control in the vanillin treatment group. Triglycerides and total cholesterol were not significantly affected. Histology showed no effect of vanillin on the liver, except at 1.00 g/L vanillin. Vanillin resulted in a nondose-responsive effect on the gill tissue, increasing the width and spacing of the gill lamellae. E-Nose analysis of the carp-muscle flavour volatiles was able to distinguish between different vanillin treatment concentrations. GC-IMS identified 40 flavour compounds, including 8 aldehydes, 11 alcohols, 10 ketones, 2 esters, and 1 furan. Vanillin had aanaestheticic effect on crucian carp and these findings provide a theoretical basis for improving the transport and experimental manipulation of crucian carp.
使用不同浓度的香兰素并设置无香兰素对照组，研究了香兰素对鲫鱼的麻醉效果。根据鲫鱼在麻醉诱导期和恢复期的行为特征，确定了香兰素麻醉的有效浓度范围。在有效麻醉浓度范围内，测量了生理生化指标以及电子鼻对鱼肉的响应。香兰素浓度增加可缩短达到深度麻醉的时间，但会延长恢复时间。香兰素处理组的白细胞、红细胞、血红蛋白、血小板、谷丙转氨酶、碱性磷酸酶、乳酸脱氢酶、磷、钾、镁、总蛋白和血清白蛋白水平均低于对照组。甘油三酯和总胆固醇未受到显著影响。组织学检查表明，除1.00 g/L香兰素外，香兰素对肝脏无影响。香兰素对鳃组织产生非剂量依赖性影响，增加了鳃丝的宽度和间距。电子鼻对鲤鱼肌肉风味挥发物的分析能够区分不同香兰素处理浓度。气相色谱-离子迁移谱法鉴定出40种风味化合物，包括8种醛类、11种醇类、10种酮类、2种酯类和1种呋喃类。香兰素对鲫鱼有麻醉作用，这些研究结果为改善鲫鱼的运输和实验操作提供了理论依据。
