CN110208427A - A kind of Spanish mackerel Freshness evaluation method based on biogenic amine - Google Patents
A kind of Spanish mackerel Freshness evaluation method based on biogenic amine Download PDFInfo
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- CN110208427A CN110208427A CN201910595244.1A CN201910595244A CN110208427A CN 110208427 A CN110208427 A CN 110208427A CN 201910595244 A CN201910595244 A CN 201910595244A CN 110208427 A CN110208427 A CN 110208427A
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N27/00—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means
- G01N27/26—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating electrochemical variables; by using electrolysis or electrophoresis
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
- G01N30/04—Preparation or injection of sample to be analysed
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- G01N2030/045—Standards internal
Abstract
The present invention relates to food analysis technical fields, specifically disclose a kind of Spanish mackerel Freshness evaluation method based on biogenic amine.The Spanish mackerel Freshness evaluation method comprises the following steps: (1) measuring the content of biogenic amine in Spanish mackerel；(2) judge the content of biogenic amine in which kind of freshness limits；If the content of biogenic amine in fresh limits, determines that the Spanish mackerel is fresh Spanish mackerel；If the content of biogenic amine in secondary fresh limits, determines that the Spanish mackerel is secondary fresh Spanish mackerel；If the content of biogenic amine in the limits of corruption, determines the Spanish mackerel for the Spanish mackerel of corruption.The content of the biogenic amine be cadaverine, putrescine, tyrasamine and histamine content and/or the sum of histamine and the content of tyrasamine.The present invention is for the first time that evaluation index is used for Spanish mackerel Freshness evaluation with the sum of the content of cadaverine, putrescine, tyrasamine and histamine and/or histamine and tyrasamine content, and the evaluation method is scientific, accurate, reliable.
Description
Technical field
The present invention relates to food analysis technical fields, and in particular to a kind of Spanish mackerel Freshness evaluation side based on biogenic amine
Method.
Background technique
Spanish mackerel is as a kind of typical green peel red meat fish, lipid, proteins and peptides and mineral in musculature
The nutriments such as matter are abundant, but its institutional framework is more soft, cause the flesh of fish easily rotten during Cold Chain Logistics, processing and storage
It is rotten rotten.Therefore, an important factor for freshness differentiation of Spanish mackerel is its quality evaluation.
The meat of high protein amino acid decarboxylase or transamination reaction can occur under the action of the decarboxylase that microorganism generates and
Generate biogenic amine.Biogenic amine is the important chemical marker of meat bacterial spoilage, due to the ammonia of different microorganisms population secretion
The decarboxylation ability of base acid decarboxylase is different, and the biogenic amine type generated so as to cause catalytic amino acid decarboxylation is also different.Cause
This, the variation of the type and content of biogenic amine can be used as the indicator of freshness of meat in meat.
But the biogenic amine generated in Spanish mackerel decay process is numerous, such as common are tyrasamine, cadaverine, putrescine, spermine, sub- essence
Amine, histamine, tryptamines, phenyl ethylamine etc..And which kind Content of Biogenic Amines variation is closely related with the corrupt feature of Spanish mackerel, which
The content of kind biogenic amine reaches which kind of degree can indicate Spanish mackerel corruption, selects which kind biogenic amine that can obtain as evaluation index
To accurate evaluation result, this is to need researcher's key problems-solving.Therefore, it develops a kind of accurately and reliably based on life
The Spanish mackerel Freshness evaluation method of object amine has great importance.
Summary of the invention
The technical problem to be solved by the present invention is to a kind of Spanish mackerel Freshness evaluation methods based on biogenic amine.The party
Method is accurate and reliable for evaluating Spanish mackerel freshness.
Above-mentioned technical problem to be solved by this invention is achieved by the following technical programs:
A kind of Spanish mackerel Freshness evaluation method based on biogenic amine, comprises the following steps:
(1) content of biogenic amine in Spanish mackerel is measured；
(2) judge the content of biogenic amine in which kind of freshness limits；If the content of biogenic amine is in fresh limit value
In range, then determine that the Spanish mackerel is fresh Spanish mackerel；If the content of biogenic amine in secondary fresh limits,
Determine that the Spanish mackerel is secondary fresh Spanish mackerel；Described in if the content of biogenic amine in the limits of corruption, determines
Spanish mackerel be corruption Spanish mackerel.
Preferably, the Spanish mackerel Freshness evaluation method based on biogenic amine, comprises the following steps:
(1) the sum of cadaverine, putrescine, tyrasamine and content of histamine in Spanish mackerel are measured；
(2) judge the sum of content of cadaverine, putrescine, tyrasamine and histamine in which kind of freshness limits；If cadaverine, corruption
The sum of content of amine, tyrasamine and histamine then determines that the Spanish mackerel is fresh Spanish mackerel in fresh limits；If
The sum of content of cadaverine, putrescine, tyrasamine and histamine then determines that the Spanish mackerel is secondary fresh in secondary fresh limits
Spanish mackerel；If the sum of content of cadaverine, putrescine, tyrasamine and histamine in the limits of corruption, determines the Spanish mackerel
Fish is the Spanish mackerel of corruption.
It is further preferred that the Spanish mackerel Freshness evaluation method based on biogenic amine, the fresh limit value
Range is≤7.1mg/100g；Time fresh limits are 7.1~40.7mg/100g；The limit value of the corruption
Range is >=40.7mg/100g.
Most preferably, the Spanish mackerel Freshness evaluation method based on biogenic amine, comprises the following steps:
(1) the sum of cadaverine, putrescine, tyrasamine and content of histamine in Spanish mackerel are measured；
(2) judge the sum of content of cadaverine, putrescine, tyrasamine and histamine in which kind of freshness limits；If cadaverine, corruption
The sum of content of amine, tyrasamine and histamine≤7.1mg/100g then determines that the Spanish mackerel is fresh Spanish mackerel；If cadaverine,
The sum of content of putrescine, tyrasamine and histamine then determines that the Spanish mackerel is secondary fresh between 7.1~40.7mg/100g
Spanish mackerel；If the sum of content of cadaverine, putrescine, tyrasamine and histamine >=40.7mg/100g, determine that the Spanish mackerel is corruption
Spanish mackerel.
It is further preferred that the sum of the cadaverine, content of putrescine, tyrasamine and histamine are surveyed using high performance liquid chromatography
It is fixed.
Inventor studies (Fig. 1 and 2) and shows: at storage initial stage, in addition to tryptamines is not detected, remaining 7 kinds of biogenic amine has inspection
Out；Wherein, phenyl ethylamine (2.09mg/100g), cadaverine (1.86mg/100g), spermidine (1.52mg/100g), spermine
This 5 kinds of Content of Biogenic Amines of (1.20mg/100g), histamine (1.04mg/100g) are higher, and tyrasamine (0.58mg/100g) and putrescine
(0.54mg/100g) content is relatively low.With the growth of storage time, tryptamines, spermidine, spermine and phenyl ethylamine content are always
It is kept low and without significant change；Tryptamines content is in 0.2~0.3mg/100g；Spermidine with storage time increasing
Added with a little downward trend, content is maintained at 1~1.5mg/100g；Spermine and phenyl ethylamine content are presented in entire storage period
The trend fallen after rising out, it is 2.08mg/100g that spermine, which has reached peak in 4d, and content is maintained at 1.2~2.1mg/
100g, phenyl ethylamine then reach peak 4.57mg/100g in 3d, and content is maintained at 2~4.6mg/100g.With storage time
Extension, cadaverine, putrescine, tyrasamine and histamine these four biogenic amines content then have apparent increase；Wherein on histamine content
Increasing degree degree is maximum (1.04~70.37mg/100g), and anaphase storage histamine has become most important amine, illustrates that histamine is Spanish mackerel
Fish storage period and a kind of highly relevant biogenic amine of time change；Putrescine, cadaverine take second place, and content is respectively 22.93mg/
100g,25.16mg/100g；Tyrasamine is relatively low, content 13.88mg/100g.
Further, the variation by Spanish mackerel in 4 DEG C of storage periods, 8 kinds of Content of Biogenic Amines and other freshness indexs carries out
Pearson product moment correlation analysis is it is found that Volatile Base Nitrogen (TVB-N) value and this 4 kinds of biologies of histamine, putrescine, cadaverine and tyrasamine
It is in high-positive correlation between amine, and this 4 kinds of biogenic amines are highly relevant with total plate count (APC) and sensory evaluation scores.Tryptamines and
Correlation is totally poor between phenyl ethylamine and each freshness index, illustrates that both amine may change it with the freshness of Spanish mackerel
Between relationship it is little；Although spermidine and spermine and each index of fish freshness good relationship, it is low in storage period content and changes
Very little is poorly suitable for the Freshness evaluation of Spanish mackerel.It is comprehensive with the situation of change of storage time in conjunction with biogenic amine type and content
Close analysis find that the content of this 4 kinds of biogenic amines of histamine, putrescine, cadaverine and tyrasamine is dramatically increased with storage time, and with storage when
Between and freshness index it is highly relevant, show under 4 DEG C of holding conditions, the corruption of histamine, putrescine, cadaverine and tyrasamine and Spanish mackerel
Process has close correlation, and therefore, 4 kinds of histamine, putrescine, cadaverine and tyrasamine biogenic amines are that the corrupt characteristic of Spanish mackerel is raw
Object amine can be used as the evaluation index of Spanish mackerel freshness.
By correlation analysis it is found that this 4 kinds of biogenic amines of histamine, putrescine, cadaverine and tyrasamine are the corrupt characteristics of Spanish mackerel
Biogenic amine, therefore the sum of this 4 kinds of Content of Biogenic Amines can be used as the freshness that freshness index is used to evaluate Spanish mackerel.In conjunction with 4 DEG C
The grade of freshness dividing condition of the Spanish mackerel flesh of fish under storage condition, can be by the biogenic amine index (group of Spanish mackerel Freshness evaluation
The sum of amine, putrescine, cadaverine and tyramine content) it is set to: fresh (≤7.1mg/100g), secondary fresh (7.1~40.7mg/100g),
Corrupt (>=40.7mg/100g).
Preferably, the Spanish mackerel Freshness evaluation method based on biogenic amine, comprises the following steps:
(1) the sum of histamine and the content of tyrasamine in Spanish mackerel are measured；
(2) judge the sum of content of histamine and tyrasamine in which kind of freshness limits；If the content of histamine and tyrasamine
The sum of in fresh limits, then determine that the Spanish mackerel is fresh Spanish mackerel；If the content of histamine and tyrasamine it
It is secondary fresh Spanish mackerel with the Spanish mackerel described in secondary fresh limits, then determining；If the content of histamine and tyrasamine
The sum of in the limits of corruption, then determine that the Spanish mackerel is the Spanish mackerel of corruption.
It is further preferred that the fresh limits are≤3.90mg/100g；The secondary fresh limit value model
It encloses for 3.90~21.43mg/100g；The limits of the corruption are >=21.43mg/100g.
Most preferably, the Spanish mackerel Freshness evaluation method based on biogenic amine, comprises the following steps:
(1) the sum of histamine and the content of tyrasamine in Spanish mackerel are measured；
(2) judge the sum of content of histamine and tyrasamine in which kind of freshness limits；If the content of histamine and tyrasamine
The sum of≤3.90mg/100g, then determine that the Spanish mackerel is fresh Spanish mackerel；If the sum of content of histamine and tyrasamine exists
Within the scope of 3.90~21.43mg/100g, then determine that the Spanish mackerel is secondary fresh Spanish mackerel；If histamine and tyrasamine contain
The sum of amount >=21.43mg/100g then determines the Spanish mackerel for the Spanish mackerel of corruption.
Preferably, the sum of content of the histamine and tyrasamine is measured using electrochemical process.
Most preferably, histamine is measured using the glass-carbon electrode (AuCS/GCE) and current versus time curve method of colloidal gold modification
The sum of with the content of tyrasamine.
Inventor further study show that, the changes of contents value and Spanish mackerel of Spanish mackerel histamine and tyrasamine in decay process
Corruption it is closely related.It therefore, equally can be using the content of histamine and tyrasamine as Spanish mackerel Freshness evaluation index.Through a large amount of
Experimental study, inventor determine the freshness that Spanish mackerel can be indicated in above-mentioned limits.In addition, being surveyed using electrochemical process
The content for determining histamine and tyrasamine relatively uses HPLC method more convenient quick.
The utility model has the advantages that the present invention is commented using cadaverine, putrescine, tyrasamine and histamine as evaluation index for Spanish mackerel freshness for the first time
Valence, the evaluation method are scientific, accurate, reliable.Further, the research of the invention finds that, only with the content of histamine and tyrasamine it
It can be surveyed with electrochemical process with when can be equally used for evaluation Spanish mackerel freshness, and measuring the sum of histamine and the content of tyrasamine
Fixed, this method is more convenient quickly.
Detailed description of the invention
Fig. 1 stores in 6 days Spanish mackerel flesh of fish the wherein trend chart of 4 kinds of Content of Biogenic Amines under the conditions of being 4 DEG C.
Fig. 2 stores the trend chart of other 4 kinds of Content of Biogenic Amines in 6 days Spanish mackerel flesh of fish under the conditions of being 4 DEG C.
Specific embodiment
The present invention is explained further below in conjunction with specific embodiment, but embodiment does not do any type of limit to the present invention
It is fixed.
1 Spanish mackerel Freshness evaluation method of embodiment
(1) the sum of cadaverine, putrescine, tyrasamine and content of histamine in Spanish mackerel are measured；
(2) judge the sum of content of cadaverine, putrescine, tyrasamine and histamine in which kind of freshness limits；If cadaverine, corruption
The sum of content of amine, tyrasamine and histamine≤7.1mg/100g then determines that the Spanish mackerel is fresh Spanish mackerel；If cadaverine,
The sum of content of putrescine, tyrasamine and histamine then determines that the Spanish mackerel is secondary fresh between 7.1~40.7mg/100g
Spanish mackerel；If the sum of content of cadaverine, putrescine, tyrasamine and histamine >=40.7mg/100g, determine that the Spanish mackerel is corruption
Spanish mackerel.
The sample-pretreating method of Spanish mackerel during assay are as follows: accurate weighing 3.0g crushed Spanish mackerel fish sample in
In 50mL centrifuge tube, 10mL 0.4mol/L perchloric acid solution homogeneous 1min, 5000r/min is added to be centrifuged 5min, supernatant moves into
In 25mL brown volumetric flask.It is primary to repeat aforesaid operations, merges supernatant, with the accurate constant volume of 0.4mol/L perchloric acid solution.It takes
Said extracted liquid 2.0mL sequentially adds 200 μ L 2mol/L sodium hydroxide solutions, 600 μ L saturation in 10mL brown volumetric flask
Sodium bicarbonate solution and 4mL 10mg/mL dansyl chloride solution, after vortex oscillation 1min, 40 DEG C are protected from light 45min.End of reaction
Afterwards, the ammonium hydroxide of 200 μ L 25~28%, static 30min after mixing is added.With the acetonitrile constant volume of chromatographically pure, mistake after mixing
0.25 μm of filter membrane.
The sum of described content of cadaverine, putrescine, tyrasamine and histamine is using using high effective liquid chromatography for measuring；Measurement ginseng
According to GB/T 5009.208-2008 " measurement of biogenic amine in food content ", GB 5009.208-2016 " food safety country mark
The measurement of quasi- biogenic amine in food " and GB/T 20768-2006 " measurement of hazard biological amine in fish and shrimp ", using efficient liquid phase
The C of chromatography18Column is separated, and UV detector detects (wavelength 254nm), inner mark method ration.30 DEG C of column temperature, mobile phase A is
0.01mol/L ammonium acetate, Mobile phase B are water+acetonitrile (10+90) ammonium acetate containing 0.01mol/L；Flow velocity: 0.8mL/min；Sample introduction
Amount: 10 μ L.Gradient elution program is shown in Table 1.
1 liquid chromatogram condition of gradient elution of table
As a result the sum of content of cadaverine in Spanish mackerel, putrescine, tyrasamine and histamine is measured in fresh limits, then is determined
The Spanish mackerel is fresh Spanish mackerel.It is right using common Freshness evaluation index (TVB-N, APC and sensory evaluation) simultaneously
The Spanish mackerel is evaluated, and evaluation result is fresh Spanish mackerel, and evaluation result is consistent with the present embodiment evaluation result.
2 Spanish mackerel Freshness evaluation method of embodiment
(1) the sum of histamine and the content of tyrasamine in Spanish mackerel are measured；
(2) judge the sum of content of histamine and tyrasamine in which kind of freshness limits；If the content of histamine and tyrasamine
The sum of≤3.90mg/100g, then determine that the Spanish mackerel is fresh Spanish mackerel；If the sum of content of histamine and tyrasamine exists
Within the scope of 3.90~21.43mg/100g, then determine that the Spanish mackerel is secondary fresh Spanish mackerel；If histamine and tyrasamine contain
The sum of amount >=21.43mg/100g then determines the Spanish mackerel for the Spanish mackerel of corruption.
The sample-pretreating method of Spanish mackerel during assay are as follows: accurate weighing 2.0g has crushed Spanish mackerel fish sample and put
It is placed in the centrifuge tube of 50mL, 8mL 0.4mol/L perchloric acid solution is added, vortex oscillation mixes 1min, with 10 000r/min
It is centrifuged 10min, repeats to extract once, merges 2 supernatants in 25mL volumetric flask, be settled to 0.4mol/L perchloric acid solution
Scale.It accurately pipettes 10.00mL sample extracting solution and is placed in centrifuge tube and is added 10mL n-hexane, whirlpool mixes 5min, discards
Upper organic phase repeats twice.
Histamine is measured using the glass-carbon electrode (AuCS/GCE) and current versus time curve method of colloidal gold modification in step (1)
The sum of with the content of tyrasamine.The current versus time curve method specifically: three-electrode electrochemical test system is used, with pH
12.0 PBS is as supporting electrolyte.When initial potential is 1.0V, in the PBS at the uniform velocity stirred, about using the scanning of I-t method
Then quantitative histamine standard solution or sample solution is added to baseline stability in 300s thereto every 50s.Colloidal gold modification
Glass-carbon electrode (AuCS/GCE) be prepared via a method which to obtain: (1) glass-carbon electrode (GCE) is successively in dedicated villus polishing pad
Upper α-the Al with 1.0,0.3,0.05 μm2O3Powder is polished to mirror surface, after being eluted with water, respectively at nitric acid (VNitric acid: VWater=1:1), nothing
Each ultrasound 1min in water-ethanol and ultrapure water, then electrode is placed in 0.5mol/L sulfuric acid solution, with the sweep speed of 50mV/s
Cyclic voltammetric electrochemical treatments are carried out in -1.0~1.0V potential range, until obtaining stable cyclic voltammetric response.Finally
It is spare that the electrode handled well is placed in naturally dry at room temperature.(2) it weighs a certain amount of chitosan (CS) and is completely dissolved in 1.0% second
In acid solution, the CS solution 30mL that concentration is 2mg/mL is obtained；0.01mol/L chlorauric acid solution is added under magnetic stirring
After stirring 30min, then the sodium borohydride solution of 6mL 0.1mol/L is added dropwise in 15mL, and continuing stirring to solution becomes transparent
Claret i.e. obtain colloidal gold solution (AuCS).Glass apparatus used is both needed to chloroazotic acid (HNO in preparation process3- HCl, volume
Than 1:3) it cleans up.(3) 3 μ L AuCS are added dropwise on the pretreated surface GCE, it is ensured that electrode surface, room temperature is completely covered in AuCS
The glass-carbon electrode (AuCS/GCE) of colloidal gold modification is made after drying.
As a result it measures the sum of content of histamine and tyrasamine in Spanish mackerel and then determines the Spanish mackerel in fresh limits
Fish is fresh Spanish mackerel.Simultaneously using common Freshness evaluation index (TVB-N, APC and sensory evaluation carry out) to the Spanish mackerel
Fish is evaluated, and evaluation result is fresh Spanish mackerel, and evaluation result is consistent with the present embodiment evaluation result.
Claims (10)
1. a kind of Spanish mackerel Freshness evaluation method based on biogenic amine, which is characterized in that comprise the following steps:
(1) content of biogenic amine in Spanish mackerel is measured；
(2) judge the content of biogenic amine in which kind of freshness limits；If the content of biogenic amine is in fresh limits
It is interior, then determine that the Spanish mackerel is fresh Spanish mackerel；If the content of biogenic amine determines in secondary fresh limits
The Spanish mackerel is secondary fresh Spanish mackerel；If the content of biogenic amine in the limits of corruption, determines the horse
Shark fish is the Spanish mackerel of corruption.
2. the Spanish mackerel Freshness evaluation method according to claim 1 based on biogenic amine, which is characterized in that comprising as follows
Step:
(1) the sum of cadaverine, putrescine, tyrasamine and content of histamine in Spanish mackerel are measured；
(2) judge the sum of content of cadaverine, putrescine, tyrasamine and histamine in which kind of freshness limits；If cadaverine, putrescine,
The sum of content of tyrasamine and histamine then determines that the Spanish mackerel is fresh Spanish mackerel in fresh limits；If corpse
The sum of content of amine, putrescine, tyrasamine and histamine then determines that the Spanish mackerel is secondary fresh in secondary fresh limits
Spanish mackerel；If the sum of content of cadaverine, putrescine, tyrasamine and histamine in the limits of corruption, determines the Spanish mackerel
For the Spanish mackerel of corruption.
3. the Spanish mackerel Freshness evaluation method according to claim 2 based on biogenic amine, which is characterized in that described is new
Fresh limits are≤7.1mg/100g；Time fresh limits are 7.1~40.7mg/100g；The corruption
The limits lost are >=40.7mg/100g.
4. the Spanish mackerel Freshness evaluation method according to claim 3 based on biogenic amine, which is characterized in that comprising as follows
Step:
(1) the sum of cadaverine, putrescine, tyrasamine and content of histamine in Spanish mackerel are measured；
(2) judge the sum of content of cadaverine, putrescine, tyrasamine and histamine in which kind of freshness limits；If cadaverine, putrescine,
The sum of content of tyrasamine and histamine≤7.1mg/100g then determines that the Spanish mackerel is fresh Spanish mackerel；If cadaverine, corruption
The sum of content of amine, tyrasamine and histamine then determines that the Spanish mackerel is secondary fresh horse between 7.1~40.7mg/100g
Shark fish；If the sum of content of cadaverine, putrescine, tyrasamine and histamine >=40.7mg/100g, determine that the Spanish mackerel is corrupt
Spanish mackerel.
5. the Spanish mackerel Freshness evaluation method according to any one of claims 1 to 4 based on biogenic amine, feature exist
In the sum of the cadaverine, content of putrescine, tyrasamine and histamine use high effective liquid chromatography for measuring.
6. the Spanish mackerel Freshness evaluation method according to claim 1 based on biogenic amine, which is characterized in that comprising as follows
Step:
(1) the sum of histamine and the content of tyrasamine in Spanish mackerel are measured；
(2) judge the sum of content of histamine and tyrasamine in which kind of freshness limits；If the sum of histamine and the content of tyrasamine
In fresh limits, then determine that the Spanish mackerel is fresh Spanish mackerel；If the sum of content of histamine and tyrasamine exists
In secondary fresh limits, then determine that the Spanish mackerel is secondary fresh Spanish mackerel；If the sum of histamine and the content of tyrasamine
In the limits of corruption, then determine the Spanish mackerel for the Spanish mackerel of corruption.
7. the Spanish mackerel Freshness evaluation method according to claim 6 based on biogenic amine, which is characterized in that described is new
Fresh limits are≤3.90mg/100g；Time fresh limits are 3.90~21.43mg/100g；Described
The limits of corruption are >=21.43mg/100g.
8. the Spanish mackerel Freshness evaluation method according to claim 7 based on biogenic amine, which is characterized in that comprising as follows
Step:
(1) the sum of histamine and the content of tyrasamine in Spanish mackerel are measured；
(2) judge the sum of content of histamine and tyrasamine in which kind of freshness limits；If the sum of histamine and the content of tyrasamine
≤ 3.90mg/100g then determines that the Spanish mackerel is fresh Spanish mackerel；If the sum of content of histamine and tyrasamine 3.90~
Within the scope of 21.43mg/100g, then determine that the Spanish mackerel is secondary fresh Spanish mackerel；If the sum of histamine and the content of tyrasamine
>=21.43mg/100g then determines the Spanish mackerel for the Spanish mackerel of corruption.
9. according to the described in any item Spanish mackerel Freshness evaluation methods based on biogenic amine of claim 6~8, feature exists
In the sum of content of the histamine and tyrasamine is measured using electrochemical process.
10. the Spanish mackerel Freshness evaluation method according to claim 9 based on biogenic amine, which is characterized in that utilize glue
The glass-carbon electrode (AuCS/GCE) and current versus time curve method of body gold modification measure the sum of histamine and the content of tyrasamine.
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