论文标题:水产品中甲醛本底含量、产生机理与安全限量
The Intrinsic Content, Safety Level and Formation of Formaldehyde in Aquatic Products
论文作者
论文导师 周德庆；高天翔,论文学位 硕士,论文专业 渔业资源
论文单位 中国海洋大学,点击次数 229,论文页数 76页File Size811K
2006-04-01论文网 http://www.lw23.com/lunwen_4750832/
Aquatic products; Formaldehyde; Intrinsic content; Generation mechanism; Safety level
甲醛是有毒物质,研究表明,甲醛容易与细胞亲核物质发生化学反应,形成化合物,导致DNA损伤,国际癌症机构已将甲醛列为可疑致癌物。 目前国内尚没有水产品特别是食用鱼类甲醛本底含量及产生机理系统研究的报道。因此,研究我国食用鱼类中甲醛的本底含量、分布规律及其产生机理,对于食用鱼类中甲醛的监测和限量标准的提出,满足市场监督检验,规范水产品生产、销售行为,保障人们的食用安全具有重要意义。 运用乙酰丙酮分光光度法,对我国56种海水鱼共计95个样品,16种淡水鱼共计19个样品,进行甲醛本底含量的测定。在已检测的样品中,发现淡水活鱼甲醛检出率为20%,海水活鱼甲醛检出率为28.6%;淡水冷冻鱼甲醛检出率为22.2%,海水冷冻鱼甲醛检出率为70.2%。为此,探讨了甲醛的产生机理,主要对与甲醛产生密切相关的氧化三甲胺酶进行了研究,结果发现龙头鱼肉和龙头鱼内脏有酶活检出;蓝鳕鱼肉和内脏中有较低酶活性。 本研究同时对其它水产品甲醛含量进行研究,发现水产干制品中甲醛含量较高,检出率为100%。在所测干制品中鱿鱼丝甲醛含量普遍很高,最高可达145.67mg/kg。检测的水发水产品中甲醛含量普遍也很高,所测样品检出率为100%。 研究鱿鱼丝在贮存过程中甲醛含量的变化时发现,贮存过程中甲醛含量的变化与氧化三甲胺有关。为了探讨水发水产品中甲醛残留、变化规律,在实验室进行了鱿鱼干涨发实验。不加甲醛的水发和碱发等涨发方式中,鱿鱼干中甲醛残留量随时间延长呈下降趋势,但仍有较低甲醛残留。添加甲醛的浸泡液涨发,鱿鱼干中甲醛残留量随浸泡时间延长,甲醛残留量持续上升,最终在鱿鱼干中检测到高含量的甲醛并伴有刺激性气味,因此对于甲醛含量高的水发水产品,应加强水产品市场管理并提高消费者安全意识。 随着水产品在人们饮食消费中重要性的提高,水产品中甲醛安全性问题愈来愈引起人们的重视。为了保证水产品的食用安全性,对水产品中甲醛安全限量进行了研究,根据研究结果运用风险分析,初步提出水产品中甲醛的安全限量阈值。
As a noxious chemical, formaldehyde ( FA ) easily has reaction with cell nucleophilic matter to damage DNA. Therefore, IARC has classified it as one of suspicious carcinogens. Because there is still no report about the intrinsic content and formation of formaldehyde in aquatic products especially in edible fish at home, it is significant to surveille the formaldehyde in edible fish and ascertain the safety level for market inspector to ensure people"s diet safety. There were 56 kinds of marine fish contained 95 samples and 16 kinds of freshwater fish contained 19 samples being detected. The formaldehyde was detected in 20% live freshwater fish, 28.6% live marine fish, 22.2% frozen freshwater fish, and 70.2% frozen marine fish in our examination. In order to clarify the formation of formaldehyde, we studyed the characterization of trimethylamine-N-oxide demethylase (TMAOase) which has close correlation with formaldehyde. The result shows TMAOase activity is higher in bumbalo flesh and viscera, and lower in blue white flesh and viscera. The formaldehyde content is relatively high in dry aquatic products and its detection rate is 100%. The content in squid thread is very high and the maximal can reach 145.67mg/kg. At the same time,we found the formaldehyde content in water soaked products is also very high. The formaldehyde content is closely related with trimethylamine-N-oxide (TMAO) through studying the change of squid thread in the course of storing. An soaked experiment to discuss the residual and changed regulation of formaldehyde in aquatic product was perform in laboratory, the formaldehyde content of dry squid dunked in water and alkali without formaldehyde was decreasing along with time went by,while increasing in using formaldehyde and finally get to higher formaldehyde content in dry squid accompanied with irritant smell. Therefore the market management of aquatic
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