histamina en pescado
DESCRIPTION
se muestra la tecnica de Kawabata para cuantificar la histamina en pescado utilizando columnas cromatoigraficasTRANSCRIPT
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HISTAMINA EN PESCADO SALPRESO
DR. ANTERO VASQUEZ GARCIA
MSC. JOSE REUPO PERICHE
LIC. WILSON ZAFRA ORTIZ
LIC. ELDER DUQUE SALAZAR
LAMBAYEQUE, 2009
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MUESTRA (10g)
TRITURACION(mortero)
REPOSO X 10 min.
FILTRAR 50ml.
20 ml H2O dest. + 20ml TCA al 10%
FLUJOGRAMA DE LA DETERMINACION DE HISTAMINAFLUJOGRAMA DE LA DETERMINACION DE HISTAMINA
1.- EXTRACCION DEL LIQUIDO MUESTRA.
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Ácido Acético bufferizado; 0,2N
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Columna de vidrio
RESINA
LANA DE VIDRIO
TRIPA LATEX
GRAPA
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OBTENCION DE MUESTRA (10g)
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LAVADO CON AGUA DESTILADA ANTES DE LA TRITURACION
(mortero)
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TRASPASO A UN MORTERO PARA TRITURACION
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TRITURACION(mortero)
TRASLADO DEL CONTENIDO A UN VASO DE PRECIPITACIÓN
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ADICIÓN DE 20ML DE AGUA DESTILADA
TRASLADO DEL CONTENIDO A UN VASO DE PRECIPITACIÓN
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ADICIÓN DE 20ML DE ACIDO TRICLOROACETICO 10%
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ADICIÓN DE 20ML DE ACIDO TRICLOROACETICO 10%
REPOSO X 10 min.
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FILTRAR 50ml.
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MUESTRA 10ml(mortero)
MODIFICAR PH A 4.5 – 4.7
PASAR POR COLUMNA.
LAVAR CON 80 ml de Acido Acético 0.2 N
10ml Ac. Acético 0.4N
8 ml HCl 0.2 N
OBTENER 10ml DE LIQUIDO
LLEVAR A PH 7
2.- SEPARACION DE LA HISTAMINA .
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MUESTRA 10ml
MODIFICAR PH A 4.5 – 4.7
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MODIFICAR PH A 4.5 – 4.7
10ml Ac. Acético 0.4N
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PASAR POR COLUMNA.
LAVAR CON 80 ml DE ACIDO ACÉTICO 0.2 N
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ADICIÓN DE 8 ML HCL 0.2 N
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OBTENER 10ml DE LIQUIDO
LLEVAR A PH 7
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LLEVAR A PH 7
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LLEVAR A PH 7
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LLEVAR A PH 7
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LLEVAR A PH 7
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3.- COLORIMETRIA
1.25ml Na2 NO3 al 5% + 1.25 Ac. Sulfanílico
1 ml de MUESTRA
REPOSO UN MINUTO
+ 2.5 ml Na2 CO3 1.1 N
REPOSO POR 5 MINUTOS
LECTURA A 510 nm
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1 ml DE MUESTRA DEL FILTRADO
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ADICION DE 1.25 ml de NA2 NO3 5% + 1.25 ACIDO SULFANÍLICO 5%
REPOSO UN MINUTO
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ADICION DE 1.25ml de CO3Na2 1,1N
REPOSO POR CINCO MINUTOS
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AGITAR
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AGITAR
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LECTURA A 510 nm
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Tabla 1. CONCENTRACION DE HISTAMINA EN PESCADO CONSERVADO A BAJAS TEMPERATURAS QUE SE COMERCIALIZA EN LA CALETA SANTA ROSA (CHICLAYO), 2002
Especie Longitud total Peso total Grado de Frescopromedio( mm)gramos (g) frescura 1 día 2 días 8 días 15 días 1 día 2 días 8 días 15 días
LIZA 290 280 18 (B) 0.56 0.56 0.65 1.15 1.87 0.56 0.56 0.63 0.70
JUREL 330 386 13 ( M) 5.15 5.45 5.45 6.68 7.16 5.15 5.15 5.45 5.45
CACHEMA 310 540 13 ( M) 2.12 2.12 2.38 3.58 3.96 2.12 2.12 2.15 2.18
BONITO 620 846 13 ( M) 10.75 11.55 11.55 17.35 26.18 10.75 11.55 16.55 17.71
CABRILLA 342 430 19 (E ) 0.39 0.58 0.69 0.54 0.65 0.58 0.58 0.69 0.83
SIERRA 480 570 19 (E ) 0.39 0.39 0.39 1.15 1.54 0.77 0.77 1.15 1.15
refrigerado congeladoConcentración de Histamina mg /100g
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1 . FIGURA CONCENTRACION DE HISTAMINA EN PESCADO CONSERVADO A BAJ AS TEMPERATURAS QUE SE COMERCIALIZA EN LA CALETA SANTA ROSA
- , 2 0 0 2CHICLAYO
0 .56 0 .56 0 .651 .1 5
1 .87
0 .56 0 .56 0 .6 3 0 .70
5 .1 55 .45 5 .45
6 .687 .1 6
5 .1 5 5 .1 55 .4 5 5 .45
2 .1 2 2 .1 22 .38
3 .583 .9 6
2 .1 2 2 .1 2 2 .1 5 2 .1 8
1 0 .75
1 1 .5 5 1 1 .5 5
1 7 .35
2 6 .1 8
1 0 .7 5
1 1 .55
1 6 .55
1 7 .71
0 .39 0 .58 0 .69 0 .54 0 .6 5 0 .58 0 .58 0 .6 9 0 .830 .39 0 .39 0 .39
1 .1 51 .54
0 .77 0 .771 .1 5 1 .1 5
-1 .0 0
2 .0 0
5 .0 0
8 .0 0
11 .0 0
14 .0 0
17 .0 0
20 .0 0
1 día 2 días 8 días 1 5 días 1 día 2 días 8 días 1 5 días
Fresco refrigerado congelado
DÍAS
mg/
100g
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FIGURA 1. CONCENTRACION DE HISTAMINA EN PESCADO CONSERVADO A BAJAS TEMPERATURAS QUE SE COMERCIALIZA EN LA CALETA SANTA ROSA - CHICLAYO, 2002
0 .5 6 0 .5 6 0 .6 51 .1 5
1 .8 7
0 .5 6 0 .5 6 0 .6 3 0 .7 0
5.15 5.45 5.45
6.68 7.16
5.15 5.15 5.45 5.45
2.12 2.12 2.38
3.58 3.96
2.12 2.12 2.15 2.18
10.7511.55 11.55
17.35
26.18
10.7511.55
16.5517.71
0.39 0.58 0.69 0.54 0.65 0.58 0.58 0.69 0.830.39 0.39 0.391.15 1.54
0.77 0.77 1.15 1.15
-1.00
2.00
5.00
8.00
11.00
14.00
17.00
20.00
1 día 2 días 8 días 15 días 1 día 2 días 8 días 15 días
Fresco refrigerado congeladoDÍAS
mg/10
0gLIZA
JUREL
CACHEMA
BONITO
CABRILLA
SIERRA