Study on new freshness assessment method of sea food based on the preparation of putrefactive amine

2015 Fiscal Year Final Research Report

• Project/Area Number: 25350181
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: Osaka Prefectural Institute of Public Health
• Principal Investigator: KAJIMURA KEIJI 大阪府立公衆衛生研究所, その他部局等, 課長 (40250336)
• Co-Investigator(Kenkyū-buntansha): HAGIWARA TAKUYUKI 大阪市立環境科学研究所, 食品保健グループ, 副主幹 (00300997) ; AWAZU KAORU 大阪府立公衆衛生研究所, 衛生化学部 食品化学課, 研究員 (30435888)
• Project Period (FY): 2013-04-01 – 2016-03-31
• Keywords: 魚介類 / 不揮発性腐敗アミン / フルオレスカミン / ヒスタミン / チラミン / プトレスシン / カダベリン / フェネチルアミン

Outline of Final Research Achievements

High performance liquid chromatographic method by using fluorescence detector was investigated for the simultaneous determination of nonvolatile amines (histamine, cadaverine, putrescine, tyramine and phenethylamine) in fish and its products. Nonvolatile amines were extracted with 5% trichloroacetic acid, and cleaned up with mixed-mode (ion-exchange and reversed-phase) mini-cartridge column. 　　　Survey of these five nonvolatile amines content in commercial 22 samples was conducted. Nonvolatile amines were detected in six of fish product samples, and its ranges were 5-678 mg/kg. Nonvolatile amines formation and decomposition in stored fishes were researched. Raw fish samples (tuna, yellowtail and porgy) were stored at the temperature of 25℃ for 3days．Rapid and high levels formation of histamine was observed in yellowtail.

Free Research Field

食品衛生学