CN103728295A - Method for rapidly detecting sashimi quality of tuna - Google Patents
Method for rapidly detecting sashimi quality of tuna Download PDFInfo
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Abstract
The invention discloses a method for rapidly detecting sashimi quality of a tuna. The storage temperature of the sashimi of the tuna is 0 DEG C, 4 DEG C, 8 DEG C or -18 DEG C, the method comprises the following steps of establishing an MTT chemical sensor testing system, taking a buffer solution, namely 90% ethyl alcohol-Tris-HCl, placing the MTT chemical sensor in the storage temperature environment of the sashimi of the tuna, and determining contents of three constituents namely, the xanthine oxidase (XOD), hypoxanthine Hx and MTT in the MTT chemical sensor; and judging the real time quality of the sashimi of the tuna according to the real time color of the MTT chemical sensor, wherein the quality of the sashimi of the tuna is worse when the color of the chemical sensor is deeper. The method provided by the invention has the advantages that the change of the K value (an index of fish freshness) of the sashimi of the tuna is corresponding to the change of the color of the MTT chemical sensor, the MTT chemical sensor is only placed in the corresponding storage temperature, and the real time quality of the sashimi of the tuna is rapidly detected.
Description
Technical field
The present invention relates to a kind of tuna raw fish quality detecting method, relate in particular to a kind of tuna raw fish quality rapid detection method based on MTT chemical sensor.
Background technology
Tuna is nutritious, is rich in protein, fat, vitamin A, D, mineral matter, DHA, EPA, taurine and various trace elements.Trophic component structure has the feature of low fat, low-yield, high protein, and frequent edible tuna can contribute to the nutrient balance of health, is the healthy food that urbanite is rare.Though China's tuna processing starting is late, but rapidly, tuna raw fish is subject to liking of domestic consumer gradually, in conjunction with China's tuna industry in development, with regard to links such as tuna trade, logistics, processing, sale, consumption, conduct a research, there is important theory and practice meaning.The existing industry of China is eaten tuna standard raw at present, but lacks for the systematic study of eating tuna quality evaluation raw, with fashion, does not set up effectively harmless fast appraisement method, for ordinary consumer, evaluates tuna quality.
If adopt the classic method of aquatic products quality evaluation, have that the test duration is long, equipment is complicated, experimental arrangement is loaded down with trivial details, be subject to certain subjectivity to affect to, sample is had destructiveness, detects degree of accuracy and the not high defect of precision.So, explore tuna raw fish quality rapid detection method and be very important.
Summary of the invention
Object of the present invention provides a kind of tuna raw fish quality rapid detection method based on MTT chemical sensor with regard to being in order to address the above problem.
In order to achieve the above object, the present invention has adopted following technical scheme:
In tuna raw fish quality rapid detection method of the present invention, described tuna raw fish storage temperature is 0 ℃, 4 ℃, 8 ℃ or-18 ℃, said method comprising the steps of:
(1) set up MTT chemical sensor test system: get damping fluid: 90% ethanol-Tris-HCl, at the temperature of 0 ℃, 4 ℃ and 8 ℃, selecting pH is 8.2, and at the temperature of-18 ℃, selecting pH is 7.8, and absorbing wavelength is 565nm;
(2) MTT chemical sensor is placed in to the storage temperature environment of described tuna raw fish, and determine by the following method the component content of MTT chemical sensor: in the time of 0 ℃, xanthine oxidase XOD addition is 0.48～0.52U, hypoxanthine Hx content is 2.0～2.4mg, and the content of tetrazolium bromide MTT is 2.5～2.9mg; In the time of 4 ℃, xanthine oxidase XOD addition is 0.48～0.52U, and hypoxanthine Hx content is 2.2～2.6mg, and the content of tetrazolium bromide MTT is 2.5～2.9mg; In the time of 8 ℃, xanthine oxidase XOD addition is 0.38～0.42U, and hypoxanthine Hx content is 2.2～2.6mg, and the content of tetrazolium bromide MTT is 2.0～2.4mg; In the time of-18 ℃, xanthine oxidase XOD addition is 0.46～0.50U, and hypoxanthine Hx content is 1.2～1.8mg, and the content of tetrazolium bromide MTT is 2.0～2.4mg;
(3) according to the real-time quality of the real-time color judgement tuna raw fish of MTT chemical sensor, its method is: the color of MTT chemical sensor from yellow become hepatic process corresponding to the quality of tuna raw fish from good become can not be edible process, the color of MTT chemical sensor is darker, and the quality of tuna raw fish is poorer.
Tetrazolium bromide MTT[3-(4,5-dimethylthiazo-12-yl)-2,5-diphenyl tetrazoliumbromide] be a kind of tetrazolium salts, dehydrogenasa on living cells mitochondrial respiratory chain, yellow tetrazolium bromide can be reduced into hepatic formazan (FMZ), FMZ is commonly used in quantitative detection amount of viable cell.
Xanthine oxidase XOD (xanthine oxidase) is extensively present in the tissue of animal, and it is a kind of redox enzymes, is the important enzyme in nucleic acid metabolism process in biosome.Xanthine oxidase can be oxidized to uric acid xanthine, hypoxanthine; Aromatic aldehyde, aliphatics are oxidized to carboxylic acid; Can also be oxidized pteridine class material, miazines and NADPH.
Hypoxanthine Hx (Hypoxamhine) is the antiviral drug of collection biofermentation, chemosynthesis ucleosides.
MTT chemical sensor is under the effect based on xanthine oxidase XOD, to have hypoxanthine Hx and tetrazolium bromide MTT to react, when generating uric acid, produce the dehydrogenasa in respiratory chain, reduce yellow tetrazolium bromide, generate hepatic formazan (FMZ), by measuring absorbance, determine the jump up content of (FMZ) of generation first, FMZ content is higher, and sensor color is darker, and FMZ content is temperature variation and changing in time.
90% ethanol-Tris-HCl is the Tris-HCl damping fluid that contains 90% ethanol, and Tris-HCl damping fluid is the damping fluid that trishydroxymethylaminomethane (Tris) solution mixes with hydrochloric acid (HCl).
K value is a kind of index of fish freshness, is inosine and the hypoxanthine sum percent with the ratio of adenosine triphosphate and analyte total amount thereof.The tuna that is applicable to eating raw requires K value to be less than 20%.
Through test, find, the change color of MTT chemical sensor is corresponding with the K value variation of tuna raw fish under the same terms, so can determine that the quality of tuna raw fish changes by observing the change color of MTT chemical sensor.
As preferably, in described step (2), determine by the following method the component content of MTT chemical sensor: in the time of 0 ℃, xanthine oxidase XOD addition is 0.5U, and hypoxanthine Hx content is 2.2mg, and the content of tetrazolium bromide MTT is 2.72mg; In the time of 4 ℃, xanthine oxidase XOD addition is 0.5U, and hypoxanthine Hx content is 2.4mg, and the content of tetrazolium bromide MTT is 2.77mg; In the time of 8 ℃, xanthine oxidase XOD addition is 0.4U, and hypoxanthine Hx content is 2.4mg, and the content of tetrazolium bromide MTT is 2.25mg; In the time of-18 ℃, xanthine oxidase XOD addition is 0.48U, and hypoxanthine Hx content is 1.5mg, and the content of tetrazolium bromide MTT is 2.25mg.
Beneficial effect of the present invention is:
The present invention is by changing the change color corresponding to MTT chemical sensor by the K value of tuna raw fish (a kind of index of fish freshness), as long as place MTT chemical sensor in corresponding storage temperature, real-time quality that can fast detecting tuna raw fish, have advantages of test rapidly, equipment is simple, test process is simple, subjectivity impact is little, without destroying, sample, detection degree of accuracy and precision are higher.
Embodiment
Below in conjunction with specific embodiment, the present invention is further described in detail:
Embodiment 1:
Tuna raw fish storage temperature is 0 ℃, detects according to the following steps tuna raw fish quality:
(1) set up MTT chemical sensor test system: get damping fluid: 90% ethanol-Tris-HCl, selecting pH is 8.2, absorbing wavelength is 565nm;
(2) MTT chemical sensor is placed in to the storage temperature environment of described tuna raw fish, and determine by the following method the component content of MTT chemical sensor: xanthine oxidase XOD addition is 0.5U, hypoxanthine Hx content is 2.2mg, and the content of tetrazolium bromide MTT is 2.72mg;
(3) according to the real-time quality of the real-time color judgement tuna raw fish of MTT chemical sensor, its method is: the color of MTT chemical sensor from yellow become hepatic process corresponding to the quality of tuna raw fish from good become can not be edible process, the color of MTT chemical sensor is darker, and the quality of tuna raw fish is poorer.
According to conventional K value verification experimental verification, the testing result of said method with actual result phase recency more than 90%, completely can be for consumer's fast detecting tuna raw fish quality.
Embodiment 2:
Tuna raw fish storage temperature is 4 ℃, detects according to the following steps tuna raw fish quality:
(1) set up MTT chemical sensor test system: get damping fluid: 90% ethanol-Tris-HCl, selecting pH is 8.2, absorbing wavelength is 565nm;
(2) MTT chemical sensor is placed in to the storage temperature environment of described tuna raw fish, and determine by the following method the component content of MTT chemical sensor: xanthine oxidase XOD addition is 0.5U, hypoxanthine Hx content is 2.4mg, and the content of tetrazolium bromide MTT is 2.77mg;
(3) according to the real-time quality of the real-time color judgement tuna raw fish of MTT chemical sensor, its method is: the color of MTT chemical sensor from yellow become hepatic process corresponding to the quality of tuna raw fish from good become can not be edible process, the color of MTT chemical sensor is darker, and the quality of tuna raw fish is poorer.
According to conventional K value verification experimental verification, the testing result of said method with actual result phase recency more than 90%, completely can be for consumer's fast detecting tuna raw fish quality.
Embodiment 3:
Tuna raw fish storage temperature is 8 ℃, detects according to the following steps tuna raw fish quality:
(1) set up MTT chemical sensor test system: get damping fluid: 90% ethanol-Tris-HCl, selecting pH is 8.2, absorbing wavelength is 565nm;
(2) MTT chemical sensor is placed in to the storage temperature environment of described tuna raw fish, and determine by the following method the component content of MTT chemical sensor: xanthine oxidase XOD addition is 0.4U, hypoxanthine Hx content is 2.4mg, and the content of tetrazolium bromide MTT is 2.25mg;
(3) according to the real-time quality of the real-time color judgement tuna raw fish of MTT chemical sensor, its method is: the color of MTT chemical sensor from yellow become hepatic process corresponding to the quality of tuna raw fish from good become can not be edible process, the color of MTT chemical sensor is darker, and the quality of tuna raw fish is poorer.
According to conventional K value verification experimental verification, the testing result of said method with actual result phase recency more than 90%, completely can be for consumer's fast detecting tuna raw fish quality.
Embodiment 4:
Tuna raw fish storage temperature is-18 ℃, detects according to the following steps tuna raw fish quality:
(1) set up MTT chemical sensor test system: get damping fluid: 90% ethanol-Tris-HCl, selecting pH is 7.8, absorbing wavelength is 565nm;
(2) MTT chemical sensor is placed in to the storage temperature environment of described tuna raw fish, and determine by the following method the component content of MTT chemical sensor: in the time of-18 ℃, xanthine oxidase XOD addition is 0.48U, hypoxanthine Hx content is 1.5mg, and the content of tetrazolium bromide MTT is 2.25mg;
(3) according to the real-time quality of the real-time color judgement tuna raw fish of MTT chemical sensor, its method is: the color of MTT chemical sensor from yellow become hepatic process corresponding to the quality of tuna raw fish from good become can not be edible process, the color of MTT chemical sensor is darker, and the quality of tuna raw fish is poorer.
According to conventional K value verification experimental verification, the testing result of said method with actual result phase recency more than 90%, completely can be for consumer's fast detecting tuna raw fish quality.
Embodiment 5:
Tuna raw fish storage temperature is 0 ℃, detects according to the following steps tuna raw fish quality:
(1) set up MTT chemical sensor test system: get damping fluid: 90% ethanol-Tris-HCl, selecting pH is 8.2, absorbing wavelength is 565nm;
(2) MTT chemical sensor is placed in to the storage temperature environment of described tuna raw fish, and determine by the following method the component content of MTT chemical sensor: xanthine oxidase XOD addition is 0.48U, hypoxanthine Hx content is 2.0mg, and the content of tetrazolium bromide MTT is 2.5mg;
(3) according to the real-time quality of the real-time color judgement tuna raw fish of MTT chemical sensor, its method is: the color of MTT chemical sensor from yellow become hepatic process corresponding to the quality of tuna raw fish from good become can not be edible process, the color of MTT chemical sensor is darker, and the quality of tuna raw fish is poorer.
According to conventional K value verification experimental verification, the testing result of said method with actual result phase recency more than 90%, completely can be for consumer's fast detecting tuna raw fish quality.
Embodiment 6:
Tuna raw fish storage temperature is 0 ℃, detects according to the following steps tuna raw fish quality:
(1) set up MTT chemical sensor test system: get damping fluid: 90% ethanol-Tris-HCl, selecting pH is 8.2, absorbing wavelength is 565nm;
(2) MTT chemical sensor is placed in to the storage temperature environment of described tuna raw fish, and determine by the following method the component content of MTT chemical sensor: xanthine oxidase XOD addition is 0.52U, hypoxanthine Hx content is 2.4mg, and the content of tetrazolium bromide MTT is 2.9mg;
(3) according to the real-time quality of the real-time color judgement tuna raw fish of MTT chemical sensor, its method is: the color of MTT chemical sensor from yellow become hepatic process corresponding to the quality of tuna raw fish from good become can not be edible process, the color of MTT chemical sensor is darker, and the quality of tuna raw fish is poorer.
According to conventional K value verification experimental verification, the testing result of said method with actual result phase recency more than 90%, completely can be for consumer's fast detecting tuna raw fish quality.
Embodiment 7:
Tuna raw fish storage temperature is 8 ℃, detects according to the following steps tuna raw fish quality:
(1) set up MTT chemical sensor test system: get damping fluid: 90% ethanol-Tris-HCl, selecting pH is 8.2, absorbing wavelength is 565nm;
(2) MTT chemical sensor is placed in to the storage temperature environment of described tuna raw fish, and determine by the following method the component content of MTT chemical sensor: in the time of 8 ℃, xanthine oxidase XOD addition is 0.38U, hypoxanthine Hx content is 2.2mg, and the content of tetrazolium bromide MTT is 2.0mg;
(3) according to the real-time quality of the real-time color judgement tuna raw fish of MTT chemical sensor, its method is: the color of MTT chemical sensor from yellow become hepatic process corresponding to the quality of tuna raw fish from good become can not be edible process, the color of MTT chemical sensor is darker, and the quality of tuna raw fish is poorer.
According to conventional K value verification experimental verification, the testing result of said method with actual result phase recency more than 90%, completely can be for consumer's fast detecting tuna raw fish quality.
Embodiment 8:
Tuna raw fish storage temperature is 8 ℃, detects according to the following steps tuna raw fish quality:
(1) set up MTT chemical sensor test system: get damping fluid: 90% ethanol-Tris-HCl, selecting pH is 8.2, absorbing wavelength is 565nm;
(2) MTT chemical sensor is placed in to the storage temperature environment of described tuna raw fish, and determine by the following method the component content of MTT chemical sensor: in the time of 8 ℃, xanthine oxidase XOD addition is 0.42U, hypoxanthine Hx content is 2.6mg, and the content of tetrazolium bromide MTT is 2.4mg;
(3) according to the real-time quality of the real-time color judgement tuna raw fish of MTT chemical sensor, its method is: the color of MTT chemical sensor from yellow become hepatic process corresponding to the quality of tuna raw fish from good become can not be edible process, the color of MTT chemical sensor is darker, and the quality of tuna raw fish is poorer.
According to conventional K value verification experimental verification, the testing result of said method with actual result phase recency more than 90%, completely can be for consumer's fast detecting tuna raw fish quality.
Embodiment 9:
Tuna raw fish storage temperature is-18 ℃, detects according to the following steps tuna raw fish quality:
(1) set up MTT chemical sensor test system: get damping fluid: 90% ethanol-Tris-HCl, selecting pH is 7.8, absorbing wavelength is 565nm;
(2) MTT chemical sensor is placed in to the storage temperature environment of described tuna raw fish, and determine by the following method the component content of MTT chemical sensor: in the time of-18 ℃, xanthine oxidase XOD addition is 0.46U, hypoxanthine Hx content is 1.2mg, and the content of tetrazolium bromide MTT is 2.0mg;
(3) according to the real-time quality of the real-time color judgement tuna raw fish of MTT chemical sensor, its method is: the color of MTT chemical sensor from yellow become hepatic process corresponding to the quality of tuna raw fish from good become can not be edible process, the color of MTT chemical sensor is darker, and the quality of tuna raw fish is poorer.
According to conventional K value verification experimental verification, the testing result of said method with actual result phase recency more than 90%, completely can be for consumer's fast detecting tuna raw fish quality.
Claims (2)
1. a tuna raw fish quality rapid detection method, described tuna raw fish storage temperature is 0 ℃, 4 ℃, 8 ℃ or-18 ℃, it is characterized in that: said method comprising the steps of:
(1) set up MTT chemical sensor test system: get damping fluid: 90% ethanol-Tris-HCl, at the temperature of 0 ℃, 4 ℃ and 8 ℃, selecting pH is 8.2, and at the temperature of-18 ℃, selecting pH is 7.8, and absorbing wavelength is 565nm;
(2) MTT chemical sensor is placed in to the storage temperature environment of described tuna raw fish, and determine by the following method the component content of MTT chemical sensor: in the time of 0 ℃, xanthine oxidase XOD addition is 0.48～0.52U, hypoxanthine Hx content is 2.0～2.4mg, and the content of tetrazolium bromide MTT is 2.5～2.9mg; In the time of 4 ℃, xanthine oxidase XOD addition is 0.48～0.52U, and hypoxanthine Hx content is 2.2～2.6mg, and the content of tetrazolium bromide MTT is 2.5～2.9mg; In the time of 8 ℃, xanthine oxidase XOD addition is 0.38～0.42U, and hypoxanthine Hx content is 2.2～2.6mg, and the content of tetrazolium bromide MTT is 2.0～2.4mg; In the time of-18 ℃, xanthine oxidase XOD addition is 0.46～0.50U, and hypoxanthine Hx content is 1.2～1.8mg, and the content of tetrazolium bromide MTT is 2.0～2.4mg;
(3) according to the real-time quality of the real-time color judgement tuna raw fish of MTT chemical sensor, its method is: the color of MTT chemical sensor from yellow become hepatic process corresponding to the quality of tuna raw fish from good become can not be edible process, the color of MTT chemical sensor is darker, and the quality of tuna raw fish is poorer.
2. tuna raw fish quality rapid detection method according to claim 1, it is characterized in that: in described step (2), determine by the following method the component content of MTT chemical sensor: in the time of 0 ℃, xanthine oxidase XOD addition is 0.5U, hypoxanthine Hx content is 2.2mg, and the content of tetrazolium bromide MTT is 2.72mg; In the time of 4 ℃, xanthine oxidase XOD addition is 0.5U, and hypoxanthine Hx content is 2.4mg, and the content of tetrazolium bromide MTT is 2.77mg; In the time of 8 ℃, xanthine oxidase XOD addition is 0.4U, and hypoxanthine Hx content is 2.4mg, and the content of tetrazolium bromide MTT is 2.25mg; In the time of-18 ℃, xanthine oxidase XOD addition is 0.48U, and hypoxanthine Hx content is 1.5mg, and the content of tetrazolium bromide MTT is 2.25mg.
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Cited By (1)
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| CN108896721A (en) * | 2018-07-05 | 2018-11-27 | 中国水产科学研究院黄海水产研究所 | A kind of rapid method for assessment for eating freezing tuna grade raw |
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Application publication date: 20140416 |