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中文摘要：
为快速区分新鲜对虾（或虾姑）与解冻对虾（或虾姑）,以放置在4℃的新鲜对虾与新鲜虾姑以及放置-18℃经4℃解冻的解冻对虾与解冻虾姑为原料,建立根据HADH酶法快速区分新鲜样品与解冻样品的方法,并根据统计学结果分类未知样品。研究结果显示,新鲜对虾与解冻对虾HADH酶活均值分别为65和111,新鲜虾姑与解冻虾姑HADH酶活均值分别为49和295,且新鲜对虾（或新鲜虾姑）与解冻对虾（或解冻虾姑）HADH酶活具有显著性差异,新鲜虾姑与解冻虾姑HADH酶活值具有显著性差异。显著性结果结合判别结果显示,当对虾样品HADH酶活值小于71时为新鲜样品,大于102时为解冻样品,介于两者之间时需重新判断;当虾姑样品HADH酶活值低于76为新鲜样品,大于225为解冻样品,介于两者之间时需重新判断。该方法的准确率高达100%,该研究结果为判断新鲜海产品与解冻海产品提供直接参照。
英文摘要：
In order to differentiate the fresh/thawed prawn（or squilla） rapidly,two items as research object and set up a distinguishing method which tells the difference between fresh and thawed prawn（or squilla） from the β-hydroxyacyl-CoAdehydrogenase（HADH） enzyme value.The result showed that the the fresh and the thawed prawn showed significant difference in their HADH enzume values,and the mean value were 65 and 111,respectively.The fresh squilla and the thawed squilla showed a similar result,and the HADH mean value of fresh and thawed sample were 49 and 295,respectively.It also shows significant difference between two HADH enzyme values.Combined with the discriminate analysis and significance analysis,the unknown prawn sample should be fresh if the HADH enzyme value is lower than 71,and the unknown prawn sample should be thawed if the HADH enzyme value is higher than 102,and the sample should be reanalyzed if the value is between 71 and 102;The unknown squilla sample should be fresh if the HADH enzyme value is lower than 76,and the unknown squilla sample should be thawed if the HADH enzyme value is higher than 225,and the sample should be reanalyzed if the HADH enzyme value is between 76 and 225.This research provides reference for distinguishing the fresh and thawed seafood.
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