摘要
检测鱼类新鲜度的常规方法是测定其总挥发性盐基氮（ＴＶＢ—Ｎ）或细菌菌落总数，手续繁琐且代价较高。本文提出的方法是一种新颖的快速检测法。实验表明，在鱼的腐败过程中，总挥发性盐基氮（ＴＶＢ—Ｎ，国标）、细菌菌落总数和次黄嘌呤（ＨＸ）的量之间皆存在着良好的相关性。因此，鱼腐烂而累积於组织中的次黄嘌呤量可以指示鱼类的新鲜度，生物传感器快速检测法将取代现有的常规手段。
The conventional determination of the freshness of fish is to detect total volatile basic nitrogen (TVB-N, GB) or number of microbe colonies. But these methods are all complex and expensive. The fast and exact assay method for the freshness of fish has been demonstrated in this paper──the method of Hypoxanthine Biosensor. Adenosine triphosphate (ATP) in the fish tissue being degraded from the dead fish, adenosine triphosphate is decomposed quicklty to adenosine diphosphate (ADP), adenosine monophosphate (AMP), and inosine monophosphate (IMP). Inosine monophosphate is an important factor to the pleasant flavour of fresh fish. Under the existence of enzymes, inosine monophosphate is further decomposed to inosine (HxR), hypoxanthine (Hx),xanthine (X), and uric acid (UA). The good relationship between TVB-N (GB) and hypoxanthine is found by the experiments. Therefore, hypoxanthine is accumulated in fish tissue and the amount of hypoxanthine can be used to indicate the fish freshness. In order to determine hypoxanthine, the enzyme biosensor has been designed for this purpose. The method is relatively simple and the determination is rapid. Hypoxanthine biosensor will replace the conventional assays of the fish freshness in the future.
出处
《水产学报》
CAS
CSCD
北大核心
1995年第2期151-158,共8页
Journal of Fisheries of China
关键词
次黄嘌呤
生物传感器
鱼类新鲜度
细菌菌落总数
hypoxanthine
biosensor
freshness of fish
total volatile basic nitrogen (TVB-N)
number of microbe colonies
