• 作者： 賴陳欽; 林仁混
• 作者服務機構： 國立臺灣大學醫學院生化研究所
• 中文摘要： Dabsyl chloride 係本研究室積數年之研究所發現之新試劑，它可與胺基化合物反應而形成金黃色之化合物。利用此特性並藉高壓液相層析儀（HPLC）之助，該試劑可用於食物中一級胺與二級胺之分析與定量。在本研究中，我們利用這個方法來分析在貯存與腐敗過程中，魚貝中胺類含量之變化，發現吳郭魚中，氨與二甲基胺均隨著腐敗程度而增加，而鯽魚中只有氨有增加的變化，其增加的傾向與揮發胺類之氮總量（TVN）相一致；揮發性酸類總量（TVA）則先略有下降後再上升之趨勢。 另一方面，在 HPLC 分析中發現有四種新胺類物質逐漸出現於腐敗的魚肉中。此新胺類物質之高低與魚類腐敗之程度有正相關的關係，顯示本 HPLC 分析法可確切定量魚類食品之胺類化合物。詳細分析此等物質之出現，無疑可提供可靠的資料，以供魚類品質鑑定之參考。
• 英文摘要： Dabsyl chloride was shown to be a usefulreagent for pre-column derivatization with simplealiphatic amines; in coupling with high perform-ance liquid chromatographic analysis, a simple,rapid and precise procedure for determining nat-urally occurring primary and secondary amineswas developed. With this procedure, we had ex-amined the spoilage degree of blessed fish, goldencarp, clams and fresh water clams during shelf life.It was discovered that ammonia and dimethyl-amine in blessed fish increased with the time ofstorage, while only ammonia in golden carp andclams. The increments of these simple amineswere positively correlated to the increments oftotal volatile amine-nitrogen (TVN), while totalvolatile acid (TVA), which appeared in a shortperiod of latency, was not so well correlated. During the spoilage processes of fish, 4 newpeaks appeared in the chromatographic profileswhich were also positively correlated withspoilage degree. Therefore, this method seemedto be valuable for fish quality control.
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