新鲜度是衡量水产品品质的一项重要指标。目前常用的理化和微生物分析方法能够客观、准确地反应水产品的新鲜度，但操作繁琐、耗时费力，且破坏样本的完整性。本申请围绕水产品新鲜度快速、无损检测，以生鲜牡蛎为研究对象，针对复杂基质中新鲜度特征标志物挥发性盐基氮三甲胺、二甲胺和氨的准确识别，采用离子迁移谱技术，结合顶空气体采样方法，通过添加Dopant，消除实际样品中的背景干扰，构建基于离子迁移谱技术的三甲胺、二甲胺和氨快速高灵敏度检测平台；基于构建离子迁移谱检测平台研究牡蛎贮藏过程中三甲胺、二甲胺和氨变化规律，运用化学计量学方法，分析离子迁移谱检测信号与牡蛎新鲜度感官评价、TVB-N值、菌落总数和色泽之间的相关性，构建基于离子迁移谱技术的牡蛎新鲜度快速评价模型，为牡蛎及其它水产品新鲜度的快速无损评价提供新的技术手段。

Freshness is one of the most important indicators to evaluate aquatic products quality. Traditional freshness analysis is carried out using a wide range of methodologies based on physical, chemical and microbiological measurement principles, which offer good exactitude and reliability but as a rule are complicated, time-consuming, and destructive. This application is going to employ ion mobility spectrometry for developing a rapid nondestructive detecting method for aquatic products freshness combined with headspace sampling technology. Dopant would be used to eliminate the matrix interferences through ion-molecular reaction and improve identification accuracy of characteristic freshness marker total volatile basic nitrogen compounds including trimethylamine, dimethylamine and ammonia. Based on the constructed ion mobility spectrometry detection platform, the change of trimethylamine, dimethylamine and ammonia from oyster during storage will be investigated. The rapid nondestructive oyster freshness evaluation model will be built through the corresponding relation analysis between IMS results and sensory evaluation, TVB-N value, the total number of colonies and color using chemometrics method. This project would provide a new reliable technology for rapid nondestructive evaluation of the oyster and other aquatic products freshness.