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3.2.3 FA Content in Seafood Detecting by
Above Method
Table 3 showed comparison of free FA content in
seafood by two methods. The method in this paper
showed lower concentration of derivative and less
detecting time, the reaction was under room
temperature, which made it easier to operate. Anova
(P=0.923>0.05) was analyzed by SPSS, it showed no
difference between the two methods. The FA content
of 14 kinds of sea products was detected, the results
showed that FA content of various seafood was
different. The FA content of tuna, cod, Surf Calm and
cuttlefish was higher all above 40 mg/kg. Meanwhile
this paper studied free FA in 28 types of packaged
squid products, results showed that the average FA
content was 14.7 mg/kg, ranging from 2.10-61.8
mg/kg.
Table 3: The comparison of free FA content in seafood by
two methods.
4 CONCLUSIONS
Based on the previous research, this paper improved
the determination of free FA in aquatic products by
HPLC. The free FA in Marine products was fully
reacted with the derivative reagent at room
temperature for 30 min, showing a good linear
relationship, the reactant was stable for 24 h, and the
LOQ was 0.5 mg/L. This method showed no
significant difference comparing with the old method,
while this method was simpler and easier to operate
and was suitable for the determination of free FA
content in all kinds of Marine products.
ACKNOWLEDGEMENTS
This study was supported by research grants:
Identification and control technology of potential
hazard factors in pelagic polar catches
(2017YFC1600706); Central Public-Interest
Scientific Institution Basal Research Fund
(2015T08).
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