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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）、细菌落落总数和次黄嘌呤（Ｈｘ）的量之间皆存在着良好的相关性。因此，鱼腐烂而累积于组织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。 相似文献
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冷藏期间淡水鱼新鲜度变化的研究 总被引：9，自引：0，他引：9
测定了冷藏期间鲫鱼和罗非鱼肉中三甲胺、次黄嘌呤含量及鱼新鲜度的变化。结果表明鲜活的鲫鱼和罗非鱼肉中均不含三甲胺，次黄嘌呤含量也不同。冷藏期间三甲胺，次黄嘌呤含量随着冷藏时间延长而升高，三甲胺含量＜２０μｇ／ｇ，次黄嘌呤含量增加在５０％以内鱼肉保持新鲜；三甲胺含量超过３５μｇ／ｇ，次黄嘌呤增加至１００％，鱼肉开始腐败变质，不具食用价值。 相似文献
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黄嘌呤氧化酶传感器的研制及其对鱼鲜度的检测 总被引：2，自引：0，他引：2
将黄嘌呤氧化酶以共价连接法固定于二醋酸纤维素薄膜上，制成的酶膜与极谱式氧电极共同组成对次黄嘌呤进行定量测定的黄嘌呤氧化酶传感器。该传感器测定范围为１０～１２０ｍｇ／Ｌ，响应时间１０ｓ，不同浓度次黄嘌呤标准溶液对传感器１０ｓ响应值的相关系数为γ＝－０．９９６６，次黄嘌呤标准溶液重复测定６０次（１０ｓ响应值）的变异系数为ＣＶ＝０．３０３％。应用该传感器与分光光度法对鱼体次黄嘌呤含量进行了测定比较，二者具有良好的相关性。 相似文献
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Katarzyna Dziewulska Irena Baranowska‐Bosiacka Józef Domagała Dariusz Chlubek 《Aquaculture Research》2012,43(1):139-148
The energetic status of fresh sperm of wild Atlantic salmon (Salmo salar L.) was presented in selected males (n=10) with motility rate ≥80%. Purine and pyridine nucleotides: adenosine triphosphate (ATP), adenosine diphosphate (ADP), adenosine monophosphate (AMP), guanosine triphosphate, guanosine diphosphate, guanosine monophosphate, inosine monophosphate, nicotinamide adenine dinucleotide and nicotinamide adenine dinucleotide phosphate; nucleosides: adenosine, guanosine and inosine; bases: hypoxanthine, xanthine and uric acid were determined using the high‐performance liquid chromatography method. The average value of adenylate energy charge in the group was 0.77 ± 0.10, and the mean total adenine nucleotide content (TAN) was 65.1 ± 18.3 pmol × 10?6 spermatozoa. The mean concentrations of ATP, ADP and AMP were 43.5, 11.8 and 9.9 pmol × 10?6 spermatozoa respectively. The concentrations of the other energetic nucleotides studied were lower. In all males studied (n=23) with a motility rate from 0% to 95%, no statistically significant correlation between the per cent of motile sperm and ATP concentration was found (Rs=0.35), whereas the correlation between the per cent of motile sperm and ADP was statistically significant (Rs=0.60). A negative correlation was found between hypoxanthine and the per cent of motile spermatozoa (Rs=?0.44). Our results suggest that hypoxanthine is the final product of salmon spermatozoa of adenine nucleotide catabolism. 相似文献
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采用高脂饮食建立营养性肥胖小鼠模型,连续口服给药4周后收集血液和肝脏。通过荧光定量PCR技术对小鼠肝脏中AP-2、PPAR-γ和LPL基因的mRNA相对表达量进行分析。以小鼠体质量增长率、脂肪质量、总胆固醇、甘油三脂等和小鼠肝脏中AP-2、PPAR-γ和LPL基因的mRNA的相对表达量为指标,观察次黄嘌呤的减肥作用。结果表明:经给药后,给药组对小鼠体内脂肪有不同程度的干扰作用,小鼠脂肪质量显著减少(P0.05),肥胖小鼠血清总胆固醇和甘油三酯水平降低,LDL-C和LPS的水平也得到明显改善(P0.05)。其中次黄嘌呤低剂量给药组和次黄嘌呤中剂量给药组对于降低肥胖小鼠的脂肪质量均有效果。 相似文献
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Sayaka Ichimura Yukinobu Nakamura Yuka Yoshida Akihito Hattori 《Animal Science Journal》2017,88(2):379-385
We evaluated the enhancement of cured meat taste during maturation by sensory analysis. We focused on the heat‐stable sarcoplasmic fraction (HSSF) to identify the factors related to cured meat taste. Because the dry matter of HSSF contained more than 30% nitrogen, nitrogen compounds such as free amino acids, small peptides and adenosine triphosphate‐related compounds seemed to be the important components of HSSF. The samples cured with HSSF for 2 h exhibited the same taste profile as ones cured without HSSF for 168 h. Therefore, the changes in the amount and fractions of nitrogen compounds were examined in HSSF during incubation from 0 to 168 h. The concentration of hypoxanthine (Hx) gradually increased, while inosine‐5′‐monophosphate decreased during the incubation. The samples cured with pickles containing various concentrations of Hx were subjected to sensory analysis. The addition of Hx, in a dose‐dependent fashion, enhanced cured meat taste by maturation for 2 h. It was concluded that Hx is essential for the enhancement of cured meat taste. 相似文献
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为提高体外成熟卵母细胞的发育能力,本实验采用卵泡内存在的减数分裂抑制剂次黄嘌呤(Hypoxanthine,HX)在体外维持小鼠GV期卵母细胞减数分裂阻滞,探讨了次黄嘌呤对卵母细胞减数分裂抑制作用的时效性、可逆性以及对卵丘扩展和解除抑制后的发育能力的影响。结果表明(1)4mmol/LHX维持减数分裂阻滞的作用具有时效性,GV%在18h时显著下降。(2)HX处理时间短于24h时,解除抑制后再成熟时卵母细胞的成熟率不受影响,抑制24h再成熟14h时成熟率仍可达86%。(3)HX处理会抑制卵丘扩展,解除抑制后再成熟时卵丘扩展程度跟抑制时间长短有关。(4)HX处理6h后,卵母细胞的孤雌激活率上升(42%vs20%,P<0.05),但胚胎的发育能力下降。这证明HX维持小鼠卵母细胞减数分裂阻滞的作用具有时效性和可逆性的特点,为建立提高体外成熟卵母细胞的发育能力的培养体系打下了基础。 相似文献
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小鼠卵母细胞体外自发成熟与成熟抑制的研究 总被引：2，自引：0，他引：2
本实验建立了昆明白小鼠卵丘-卵母细胞复合体（CEO）、自然课卵（NO）和探卵（DO）3种细胞模型,并观察其在体外培养时卵母细胞的成熟情况。3种细胞模型在M199培养液中自发成熟时,其卵母细胞生发泡破裂（GVBD）主要发生在培养后1～5h。培养至24h,CEO、DO和NO的GVBD发生率分别为97．3％,87．3％和81．2％,CEO和NO间GVBD％差异显著（P＜0．05）。CEO中卵母细胞的第一极体（PB1）主要集中在8～14h排出（24h时,PBI％为86．6％）,DO主要在10～16h排出PBI（24h时,71．7％）,而NO在培养24h内很少有PB1排出（17．4％）。4mmol·L－1次黄嘌吟（HX）能显著抑制体外培养的CEO,NO和DO的GVBD发生和PBI的排出。当卵母细胞从有腔卵泡释放入不含HX的环境,然后再放入含HX的环境时,不可逆地启动了一部分卵母细胞减数分裂的恢复。说明：①印丘细胞对印母细胞GVBD的发生和PBI的排出有促进作用;②HX可以抑制卵母细胞体外成熟。 相似文献
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Jirawat Yongsawatdigul Wasana Wongngam Buratin Khampirat 《Journal Of Aquatic Food Product Technology》2013,22(6):895-904
ABSTRACTChanges in chemical parameters of tropical fish used for surimi production—namely, threadfin bream (TB; Nemipterus spp.), lizardfish (LZ; Saurida spp.), and goatfish (GF; Upeneus spp.)—during ice storage and their respective washed mince were investigated. Total volatile basic nitrogen (TVB-N), trimethylamine (TMA), hypoxanthine (Hx), and total biogenic amine (BA) content of mince increased with storage time. Crude protein of fish and their respective washed mince reduced as storage time of fish was prolonged. Principal component analysis (PCA) revealed that washed mince produced from fish stored in ice for 7–12 days showed chemical characteristics that were distinct from those of washed mince prepared from spoiled fish. The TMA, TVB-N, and Hx content of washed mince appeared to be sufficient raw material freshness indicators in these three species. 相似文献