CAJ | 학술논문

组胺是一种有潜在危害的含氮低分子量有机化合物，广泛存在于各种食品中，在以金枪鱼为代表的红肉鱼中容易大量产生。摄入过量的组胺会对人体产生危害，组胺已经成为判断金枪鱼质量的标准之一。对近年来金枪鱼肉中组胺的检测技术进行了综述，包括分光光度法、反相高效液相色谱法、离子色谱法、薄层色谱法、毛细管电泳法、电化学法和比色法等，并对检测技术的研究前景进行了展望。
조알시일충유잠재위해적함담저분자량유궤화합물，엄범존재우각충식품중，재이금창어위대표적홍육어중용역대양산생。섭입과량적조알회대인체산생위해，조알이경성위판단금창어질량적표준지일。대근년래금창어육중조알적검측기술진행료종술，포괄분광광도법、반상고효액상색보법、리자색보법、박층색보법、모세관전영법、전화학법화비색법등，병대검측기술적연구전경진행료전망。
Histamine is an nitrogenous organic compound with low molecular weight. Generally , it has potential hazard to human health, and always existed in food, especially in some red meat fish like tuna. Ingesting excessive histamine could cause toxicity to human , and histamine has been one of the standards to judge the meat quality of tuna. The detecting techniques of histamine of tuna were reviewed in this paper , including spectrophotometry, reversed phase high performance liquid chromatography, ion chromatograph, thin layer chromatography, capillary electrophoretic, electrochemical method and colorimetric method, and the prospect of the future development was made.