Phân tích hàm lượng trimethylamine trong thủy sản và sản phẩm thủy sản bằng phương pháp quang phổ UV-VIS

Abstract

The assessment of the freshness offish and fishery products is only carried by means of sensory which is not completely exact, or by the method of HPLC which is expense e, difficult to implement. Currently, the assessment of the freshness offish and fishery' products through the analysis of indole, histamine and trimethylamine content, which aie by-products of the non-freshness, is performed by UV-Vis spectroscopy method, an easy-to-peifoim method with very economical cost. The article is a study of the analysis of Trimethylaminecontent III several fresh samples offish by a procedure standardized from the AOAC method with the ƯỈ - Tls Spectroquant® Prove 300, carried out at the Biosafety Office, Centei foi Analysis and Testing of Import and Export of Viacimex Can Tho. The process was carried out on 3 samples of fish, including shrimp, fish and squid, which were randomly collected in customers' samples in October 2017. The detection limit (LOD) of the process was 0,053 mg/100g and the quantitative limit (LOQ) was 0,151 mg/100g. Benchmarking has a very linear correlation (R=0,9996). All parameters surveyed satisfy the requirements of AOAC 2016 standard appendix F, page 9. The results of the survey showed that trimethylamine content in fish is lower than the permitted limit of 15mg TMA-N/100gaccording to the Food and Drug Administration (FAD).