CN106442494A - Method for rapidly detecting histamine in meat product - Google Patents
Method for rapidly detecting histamine in meat product Download PDFInfo
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- CN106442494A CN106442494A CN201610826064.6A CN201610826064A CN106442494A CN 106442494 A CN106442494 A CN 106442494A CN 201610826064 A CN201610826064 A CN 201610826064A CN 106442494 A CN106442494 A CN 106442494A
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- G—PHYSICS
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- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/75—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated
- G01N21/77—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator
- G01N21/78—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator producing a change of colour
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Abstract
The invention discloses a method for rapidly detecting histamine in a meat product and relates to the technical field of histamine measurement. The method includes the specific detection steps of reagent preparation, sample pretreatment, preparation of control sample test fluid, preparation of to-be-tested sample test fluid and testing of a control sample and a to-be-tested sample. According to the step of testing of the control sample and the to-be-tested sample, a disease meat detector OK-BH10 is started, a histamine detection item is selected, then a cuvette containing the control sample test fluid is put in a first channel, a key of control measurement is clicked, then a cuvette containing the to-be-tested sample test fluid is put in the first channel, a key of sample measurement is clicked, and the detector can automatically display the histamine content. According to the testing method, the sample treatment process is simple, operation is simple and easy to carry out, the reagent use amount is low, the detection cost is greatly reduced, the detection sensitivity is high, the histamine matter can be fully detected, the detection time is short, and a large amount of time is saved.
Description
Technical field：
The present invention relates to histamine method for quick in meat productss, belongs to Histamine determination technical field.
Background technology：
Histamine (HA) is produced in its precusor amino acids-histidine by microbial action, extensively as a kind of biogenic amine
General be present in various food and organism, especially fermented food is (as cheese, wine, ferment sausage, soy sauce, aquatic products
And meat products etc.) in.It is not only one of important medium of inflammatory reaction and immunologic injury, and response inflammatory reaction is had
Important adjustment effect.But when the histamine of human body excess intake, such as headache, nausea, cardiopalmus, blood pressure can be caused to become
The anaphylaxiss such as change, disordered breathing, or even threat to life.
In food, the content of histamine is closely bound up with human health, and affects the exit of product.Therefore food
The measure of middle histamine content has become as another hot subject in field of food safety.
Histamine, complex operation detect using high performance liquid chromatography in China's national standard (GB/T 21970-2008) at present
Time-consuming, with regard to the research emphasis majority of histamine be in terms of aquatic products and bio-tissue, and for some other food (as adjust
Taste agent) then little；The method for determining histamine in food at present mainly has, such as：Fluorimetry, euzymelinked immunosorbent assay (ELISA), sensor, thin
Layer chromatography, high performance liquid chromatography, high performance capillary electrophoresis etc..The Main Function of this patent is that foundation is a kind of efficiently, easy, accurate
Method determine histamine, and be used successfully to the detection of actual sample.
Existing detection method is suffered from the drawback that at present：1. fluorimetry sample pretreating formality complexity, operates and requires
Relatively stricter.
2nd, euzymelinked immunosorbent assay (ELISA) has some limitations, and such as can not analyze various ingredients, the selectivity to reagent simultaneously
Height, to structure, similar compound has a certain degree of cross reaction.And testing result stability is poor.
Content of the invention：
For the problems referred to above, the technical problem to be solved in the present invention is to provide a kind of technique to simplify, lower-cost, stable
The method for quick of histamine in the high meat productss of property.
Histamine method for quick in the meat productss of the present invention.Specifically detecting step is：A, reagent configuration：Reagent A：Join
10% solution of trichloroacetic acid is put, by the trichloroacetic acid of 10g using distilled water constant volume to 100ml；
Reagent B1：Configuration 80g/L sodium hydroxide solution, the sodium hydroxide of 4g is settled to 50ml using distilled water；
Reagent B2：1：11 hydrochloric acid solution；
Reagent C：The reagent of reagent+5mL 2 of azo agents 40mL 1；
No. 1 reagent：5g/L sodium nitrite；0.5g sodium nitrite is settled to 100ml using distilled water；
No. 2 reagents：0.25g paranitroanilinum, plus 2.5ml hydrochloric acid, are diluted with water to 100ml.
Reagent D：Configuration 50g/L sodium carbonate liquor, 5g sodium carbonate is settled to 100ml using distilled water；
Reagent E：Configuration 250g/L sodium hydroxide solution, 12.5g sodium hydroxide is settled to 50ml using distilled water；
B, sample pre-treatments, select any one marine products category meat products, weigh 0.1g sample in scale test tube, add
The reagent A of 4mL, extracts 10min in 60 DEG C of ultrasounds, filters；Filtrate pH=5 is adjusted with reagent B1 and reagent B2, use pure water
20mL graduation mark is diluted to for sample liquid；
C, the configuration of control sample test fluid：C-1,4.5mL pure water is pipetted in color comparison tube；C-2, plus 0.5mL examination
Agent C and 0.15mL reagent D, mix；C-3, Jia 1 drop reagent E, mix, standing 5min after be control sample test fluid；C-4, take
2.5ml control sample test fluid is in cuvette；
D, the configuration of testing sample test fluid：D-1, the sample liquid after 1.5mL is processed is pipetted in color comparison tube, plus 3mL is pure
Water purification, mixes；D-2, plus 0.5mL reagent C and 0.15mL reagent D, mix；D-3, Jia 1 drop reagent E, mix, standing 5min after be
Testing sample test fluid, to be measured；D-4,2.5ml testing sample test fluid is taken in cuvette；
The test of e, control sample and testing sample：Disease meat detector OK-BH10 is started shooting, selects histamine detection
Then the cuvette for holding control sample test fluid is put into first passage by mesh, is clicked on " blank determination ", then will be held
The cuvette of testing sample test fluid, is put in first passage, clicks on " sample measurement ", and instrument can show histamine content automatically.
Preferably, the marine products category meat productss in described test sample are seafood fish, such as mackerel, Mylopharyngodon piceus, Sha Ding
Fish, flat fish, the meat system of mackerel and other aquatic products when fish, bamboo folder fish, tuna, saury, sardine, Korea side fish, fish
Product.
Beneficial effects of the present invention：In this method of testing, sample handling processes are simple, and operation is simple, reagent dosage
Few, testing cost is substantially reduced, detection sensitivity is high, can fully detect histamine material, and detection is time-consuming short, when saving a large amount of
Between.
Description of the drawings：
For ease of explanation, the present invention is embodied as and accompanying drawing is described in detail by following.
Fig. 1 is to adopt group in high performance liquid chromatography and colorimetric method for determining Fish meat productss of the present invention in the embodiment of the present invention
The data analysiss structural representation of amine.
Specific embodiment：
This specific embodiment is employed the following technical solutions：Specifically detecting step is：A, reagent configuration：Reagent A：Configuration
10% solution of trichloroacetic acid, by the trichloroacetic acid of 10g using distilled water constant volume to 100ml；
Reagent B1：Configuration 80g/L sodium hydroxide solution, the sodium hydroxide of 4g is settled to 50ml using distilled water；
Reagent B2：1：11 hydrochloric acid solution；
Reagent C：The reagent of reagent+5mL 2 of azo agents 40mL 1；
No. 1 reagent：5g/L sodium nitrite；0.5g sodium nitrite is settled to 100ml using distilled water；
No. 2 reagents：0.25g paranitroanilinum, plus 2.5ml hydrochloric acid, are diluted with water to 100ml.
Reagent D：Configuration 50g/L sodium carbonate liquor, 5g sodium carbonate is settled to 100ml using distilled water；
Reagent E：Configuration 250g/L sodium hydroxide solution, 12.5g sodium hydroxide is settled to 50ml using distilled water；
B, sample pre-treatments, select any one marine products category meat products, weigh 0.1g sample in scale test tube, add
The reagent A of 4mL, extracts 10min in 60 DEG C of ultrasounds, filters；Filtrate pH=5 is adjusted with reagent B1 and reagent B2, use pure water
20mL graduation mark is diluted to for sample liquid；
C, the configuration of control sample test fluid：C-1,4.5mL pure water is pipetted in color comparison tube；C-2, plus 0.5mL examination
Agent C and 0.15mL reagent D, mix；C-3, Jia 1 drop reagent E, mix, standing 5min after be control sample test fluid；C-4, take
2.5ml control sample test fluid is in cuvette；
D, the configuration of testing sample test fluid：D-1, the sample liquid after 1.5mL is processed is pipetted in color comparison tube, plus 3mL is pure
Water purification, mixes；D-2, plus 0.5mL reagent C and 0.15mL reagent D, mix；D-3, Jia 1 drop reagent E, mix, standing 5min after be
Testing sample test fluid, to be measured；D-4,2.5ml testing sample test fluid is taken in cuvette；
The test of e, control sample and testing sample：Disease meat detector OK-BH10 is started shooting, selects histamine detection
Then the cuvette for holding control sample test fluid is put into first passage by mesh, is clicked on " blank determination ", then will be held
The cuvette of testing sample test fluid, is put in first passage, clicks on " sample measurement ", and instrument can show histamine content automatically.
Preferably, the marine products category meat productss in described test sample are seafood fish, such as mackerel, Mylopharyngodon piceus, Sha Ding
Fish, flat fish, the meat system of mackerel and other aquatic products when fish, bamboo folder fish, tuna, saury, sardine, Korea side fish, fish
Product.
Embodiment：A, reagent configuration：Reagent A：The solution of trichloroacetic acid of configuration 10%, by the trichloroacetic acid of 10g using steaming
Distilled water constant volume is to 100ml；
Reagent B1：Configuration 80g/L sodium hydroxide solution, the sodium hydroxide of 4g is settled to 50ml using distilled water；
Reagent B2：1：11 hydrochloric acid solution；
Reagent C：The reagent of reagent+5mL 2 of azo agents 40mL 1；
No. 1 reagent：5g/L sodium nitrite；0.5g sodium nitrite is settled to 100ml using distilled water；
No. 2 reagents：0.25g paranitroanilinum, plus 2.5ml hydrochloric acid, are diluted with water to 100ml.
Reagent D：Configuration 50g/L sodium carbonate liquor, 5g sodium carbonate is settled to 100ml using distilled water；
Reagent E：Configuration 250g/L sodium hydroxide solution, 12.5g sodium hydroxide is settled to 50ml using distilled water；
B, sample pre-treatments, select mackerel, Mylopharyngodon piceus, sardine, bamboo folder fish, the meat productss conduct of tuna totally 5 kinds of Fish
Detection material, will be each two groups totally 10 groups for the meat productss of the mackerel that chooses, Mylopharyngodon piceus, sardine, bamboo folder fish, the various Fish of tuna,
Following process is carried out respectively：0.1g sample is weighed respectively in scale test tube, the reagent A of 4mL is added, extract in 60 DEG C of ultrasounds
10min, filters；Filtrate pH=5 is adjusted with reagent B1 and reagent B2, it is sample liquid 20mL graduation mark to be diluted to pure water；
C, the configuration of control sample test fluid：C-1,4.5mL pure water is pipetted in color comparison tube；C-2, plus 0.5mL examination
Agent C and 0.15mL reagent D, mix；C-3, Jia 1 drop reagent E, mix, standing 5min after be control sample test fluid；C-4, take
2.5ml control sample test fluid is in cuvette；
D, the configuration of testing sample test fluid：D-1, will mackerel, Mylopharyngodon piceus, sardine, bamboo folder fish, tuna sample liquid altogether
10 groups are handled as follows respectively：Sample liquid 1.5mL processed after is pipetted respectively in color comparison tube, plus 3mL pure water, mix；
D-2, plus 0.5mL reagent C and 0.15mL reagent D, mix；D-3, Jia 1 drop reagent E, mix, standing 5min after for testing sample survey
Test solution, to be measured；D-4,2.5ml testing sample test fluid is taken in cuvette；
The test of e, control sample and testing sample：Disease meat detector OK-BH10 is started shooting, selects histamine detection
Then the cuvette for holding control sample test fluid is put into first passage by mesh, is clicked on " blank determination ", then will be held
The cuvette of testing sample test fluid, is put in first passage, clicks on " sample measurement ", and instrument can show histamine content automatically.
Using mackerel, Mylopharyngodon piceus, sardine, bamboo folder fish, tuna as detection material be respectively classified into two groups totally 10 groups by height
Effect liquid phase chromatogram method is carrying out the detection of histamine.
Fig. 1 is the testing result of two methods, with reference to shown in Fig. 1, using the process of the colorimetric method for determining histamine of the present invention
In, the stability of data is preferable.
Ultimate principle and principal character and the advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel it should be appreciated that the present invention is not restricted to the described embodiments, simply explanation described in above-described embodiment and description this
The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, these changes
Change and improvement is both fallen within scope of the claimed invention.The claimed scope of the invention by appending claims and its
Equivalent thereof.
Claims (2)
1. histamine method for quick in meat productss, it is characterised in that：Specifically detecting step is：A (), reagent are configured：Reagent
A：The solution of trichloroacetic acid of configuration 10%, by the trichloroacetic acid of 10g using distilled water constant volume to 100ml；
Reagent B1：Configuration 80g/L sodium hydroxide solution, the sodium hydroxide of 4g is settled to 50ml using distilled water；
Reagent B2：1：11 hydrochloric acid solution；
Reagent C：The reagent of reagent+5mL 2 of azo agents 40mL 1；
No. 1 reagent：5g/L sodium nitrite；0.5g sodium nitrite is settled to 100ml using distilled water；
No. 2 reagents：0.25g paranitroanilinum, plus 2.5ml hydrochloric acid, are diluted with water to 100ml.
Reagent D：Configuration 50g/L sodium carbonate liquor, 5g sodium carbonate is settled to 100ml using distilled water；
Reagent E：Configuration 250g/L sodium hydroxide solution, 12.5g sodium hydroxide is settled to 50ml using distilled water；
B (), sample pre-treatments, select any one marine products category meat products, weigh 0.1g sample in scale test tube, add
The reagent A of 4mL, extracts 10min in 60 DEG C of ultrasounds, filters；Filtrate pH=5 is adjusted with reagent B1 and reagent B2, use pure water
20mL graduation mark is diluted to for sample liquid；
(c), the configuration of control sample test fluid：(c-1), 4.5mL pure water is pipetted in color comparison tube；(c-2), add 0.5mL's
Reagent C and 0.15mL reagent D, mix；(c-3), Jia 1 and reagent E is dripped, mix, be control sample test fluid after standing 5min；(c-
4), 2.5ml control sample test fluid is taken in cuvette；
(d), the configuration of testing sample test fluid：(d-1) sample liquid after 1.5mL is processed, is pipetted in color comparison tube, plus 3mL is pure
Water purification, mixes；(d-2), add 0.5mL reagent C and 0.15mL reagent D, mix；(d-3), Jia 1 and reagent E is dripped, mix, stand 5min
It is testing sample test fluid afterwards, to be measured；(d-4), 2.5ml testing sample test fluid is taken in cuvette；
(e), control sample and the test of testing sample：Disease meat detector OK-BH10 is started shooting, histamine detection project is selected,
Then the cuvette for holding control sample test fluid is put into first passage, clicks on " blank determination ", then will hold and treat
The cuvette of test sample product test fluid, is put in first passage, clicks on " sample measurement ", and instrument can show histamine content automatically.
2. histamine method for quick in meat productss according to claim 1, it is characterised in that：In described test sample
Marine products category meat productss be seafood fish, such as mackerel, Mylopharyngodon piceus, sardine, bamboo folder fish, tuna, saury, sardine, court
Fish when fresh side fish, fish, flat fish, the meat productss of mackerel and other aquatic products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610826064.6A CN106442494A (en) | 2016-09-14 | 2016-09-14 | Method for rapidly detecting histamine in meat product |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610826064.6A CN106442494A (en) | 2016-09-14 | 2016-09-14 | Method for rapidly detecting histamine in meat product |
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| CN106442494A true CN106442494A (en) | 2017-02-22 |
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| CN201610826064.6A Pending CN106442494A (en) | 2016-09-14 | 2016-09-14 | Method for rapidly detecting histamine in meat product |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111855651A (en) * | 2020-08-21 | 2020-10-30 | 黑龙江谱尼测试科技有限公司 | Rapid screening method for freshness of meat |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201724907U (en) * | 2010-07-27 | 2011-01-26 | 青岛市药品检验所 | Kit for detecting histamine content in aquatic product quickly |
| CN104232466A (en) * | 2013-06-20 | 2014-12-24 | 天津默斯生物科技有限公司 | Viable cell analysis system for allergen screening |
-
2016
- 2016-09-14 CN CN201610826064.6A patent/CN106442494A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201724907U (en) * | 2010-07-27 | 2011-01-26 | 青岛市药品检验所 | Kit for detecting histamine content in aquatic product quickly |
| CN104232466A (en) * | 2013-06-20 | 2014-12-24 | 天津默斯生物科技有限公司 | Viable cell analysis system for allergen screening |
Non-Patent Citations (2)
| Title |
|---|
| 中华人民共和国卫生部中国国家标准化管理委员会: "水产品卫生标准的分析方法", 《中国人民共和国国家标准GB/T5009.45-2003》 * |
| 赵宇明 等: "分光光度法快速测定水产品中组胺的含量", 《食品研究与开发》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111855651A (en) * | 2020-08-21 | 2020-10-30 | 黑龙江谱尼测试科技有限公司 | Rapid screening method for freshness of meat |
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Application publication date: 20170222 |