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为确定鱼贝类的鲜度,食品卫生检查需要测定挥发性盐基氮、甲胺、三甲胺、组胺及鲜度常数等。在不挥发性胺中组胺具有扩张血管,收缩平滑肌,促进胃酸分泌等药理作用。当摄取组胺含量为4 mg/g 的食品时,人会发生荨麻疹、恶寒、发热等过敏性食物中毒症状。食
To determine the freshness of fish and shellfish, food hygiene inspections require the determination of volatile basic nitrogen, methylamine, trimethylamine, histamine and freshness constants. Histamine in non-volatile amine with dilation of blood vessels, smooth muscle contraction, promote gastric acid secretion and other pharmacological effects. When taking a food with a histamine content of 4 mg / g, people develop symptoms of allergic food poisoning such as urticaria, chills, and fever. food