魚類罐頭中組織胺含量之調查

THE INVESTIGATION ON THE CONCENTRATION OF HISTAMINE IN CAN FISHES

組織胺為常發現於腐敗的水產魚類組織中的一種化合物，其對熱安定，不易因加熱而破壞，所以一經生成，則不易去除。一般認為100mg%以上的組織胺必定致毒。組織胺的生成是由細菌的脫羫酵素（decarboxylation enzyme）將游離組織胺酸（histidine 轉變成組織胺，常見菌屬皆為中溫細菌，即在20℃-37℃最具活性，因此漁獲物放置於室溫或氣溫中時間的長短，會影響水產品新鮮度，造成腐敗，甚或產生中毒問題。我國在68年至70年間外銷之，鮪、鯖、鰹等水產罐頭，迭因組織胺含量過高，遭扣留及退貨，嚴重影響生產與外銷事業。因而政府有關單位特撥專款委託有關學術單位，就組織胺與加工流程等問題詳加探討與改善。今為瞭解國產鯖科魚類罐頭之組織胺含量現況，乃針對市售這幾類魚罐頭依中國國家標準─食品中組織胺測定法，測定其含量，又由於組織胺主要是鯖科魚類受到細菌污染後，被細菌脫羫酵素作用形成，故調查的樣品以鯖科魚類罐頭為主。於75年度逢機抽驗全省北、中、南、東四個地區市售國產精鯖科包括鮪賄、鯖、鰹等魚類罐頭檢體共120年，依中國國家標準─食品中組織胺測定法，以螢光光度計測其組織胺的含量，檢驗結果鮪魚油漬罐組織胺平均含量為17.4ppm，調理罐為18.9ppm，茄汁罐為4.5ppm，鯖魚茄汁罐為13.6ppm，鰹魚茄汁罐為29.3ppm。120件檢體組織胺含量均未超過100ppm。

In an attempt to understand the status of histamine concentration in can fishes, 120 samples including Tunas, Bonitos and Sardine were randomly purchased from markets in northern, central southern and eastern area of Taiwan during 1986. Histamine concentration was analyzed, by flurometry, The result showed that 41 samples of oil soaked tunas contained histamine with an average of 17.4ppm, 21 samples of Vegetable cooked tunas contained histamine with an average of 18. 9ppm. 2 samples of tomato pasted tunas contained histamine with an average of 4.5 ppm, 47 samples of tonate pasted sardine contained histamine with an average of 13.6ppm. and 9 samples of tomato pasted bonitos contained histamine with an average of 29.3ppm. 47.6ppm was the maximum found in vegetable cooked tunas and total of 120 samples weren't higher than 100ppm.