[Inspection of carbon monoxide in imported tilapia].

Y Takeda, Y Kawasaki, T Sugita, S Sakamoto, K Sato, R Yashida, T Maitani, H Ishiwata, T Yamada
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Abstract

Carbon monoxide in imported tilapia was determined with a gas chromatograph equipped with a molecular sieve 13x column (2.3 m), a methanizer and a FID for the inspection of imported food. The concentration of carbon monoxide in the sample, which was vacuum packed and suspected to be treated with carbon monoxide, was 16 x 10 micrograms/kg in fish meat, and 37 x 10(3) microliters/l in the bubble in the package. On the other hand, carbon monoxide in the reference, which was vacuum packed but was not treated with carbon monoxide, was 10 micrograms/kg in fish meat and 76 microliters/l in the bubble in the package. Carbon monoxide was less than 4 micrograms/kg in two vacuum packed fish meat of tilapia sold in a market in Tokyo. From these results, the suspected sample was concluded to be treated with carbon monoxide for color fixating of protoheme in fish meat.

[进口罗非鱼一氧化碳含量检测]。
采用配备分子筛13x柱(2.3 m)、甲烷化器和进口食品FID的气相色谱仪对进口罗非鱼中的一氧化碳进行了测定。经真空包装并疑似用一氧化碳处理过的样品,其一氧化碳浓度在鱼肉中为16 × 10微克/千克,在包装中的气泡中为37 × 10(3)微升/升。另一方面,在真空包装但没有用一氧化碳处理的参考品中,鱼肉中的一氧化碳含量为10微克/公斤,包装中的气泡中的一氧化碳含量为76微升/升。在东京某市场出售的两种真空包装罗非鱼鱼肉中,一氧化碳含量低于每公斤4微克。从这些结果推断,可疑样品是用一氧化碳处理过的,用于鱼肉中原血红素的固定色。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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