中文摘要：

用衍生-气相色谱法对水产品沙丁鱼、小黄鱼、鱿鱼中的甲醛含量进行了研究,对测定条件进行优化,并对水产品中甲醛形成原因及样品存放时间对甲醛测定结果所造成的影响进行了初步分析.结果表明,3种水产品中甲醛含量均大于10μg/g,其中沙丁鱼中含量最高,水产品表皮中甲醛含量远大于组织内部吸收的甲醛,且随着冷冻时间延长甲醛含量呈现上升趋势.因此只测定水产品表皮中甲醛含量就可反映整个水产品中甲醛含量情况.甲醛形成的主要原因可能是冷冻过程中水产品中存在的氧化三甲胺相关的酶及微生物的作用.

英文摘要：

The formaldehyde content in sardine,yellow-fin tuna and squid was evaluated using derivation gas chromatography.Determination conditions were optimized,and mechanisms of formaldehyde-producing in aquatic products and effect of preservation time on formaldehyde content was also carried out.Results showed that formaldehyde in epidermis was greater than in tissues.Sardine was the samples with the highest formaldehyde concentration,each exceeding the value of 10μg/g.Only the formaldehyde in epidermis can reflect the whole content.What＇s more,results indicated that formaldehyde content is relatively high and it can increase with increasing frozen storage time.Formaldehyde mainly originated from enzymatic reduction of trimethylamine-N-oxide and related microorganism.