复合香辛料精油对大黄鱼中生物胺影响研究Study on Effect of Compound Spice Essential Oils on Biogenic Amines in Pseudosciaena crocea
栾立宁,杨从发,吕复云
摘要(Abstract)：
目的：通过对天然香辛料精油复合有效控制大黄鱼中生物胺的累积。方法：首先以0.1%、0.5%、1.0%3种浓度对大蒜、姜、肉桂、迷迭香、丁香、葱精油初筛得出较优条件，再以初筛各香辛料精油的较优添加量为梯度中心进行单因素实验确定4种香辛料精油的适配浓度，最后以组胺、腐胺、尸胺的相对含量均值为响应值进行响应面组合实验。结果：得出最优配比为肉桂精油0.493%、迷迭香精油0.058%、丁香精油0.060%、大蒜精油0.937%,此时相对含量均值预测值为62.289%。结论：实验证明了大黄鱼中添加复合香辛料精油可以有效抑制生物胺的产生，延缓大黄鱼的品质劣变。
关键词(KeyWords)： 生物胺;香辛料;水产品
基金项目(Foundation): 江苏省海洋资源开发研究院开放课题(HKK201617);; 江苏省市场监管局科技计划项目(KJ21125123)
作者(Author): 栾立宁,杨从发,吕复云
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