肉および肉製品中のプリン塩基量

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タイトル別名
  • Contents of Purine Bases in Meat and Meat Products
  • ニク オヨビ ニク セイヒンチュウ ノ プリン エンキリョウ

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The liquid chromatography for quantitative analysis of purine bases of meat and meat products were attempted by the following procedures.<BR>The 5% perchloric acid (PCA) extract of the sample was concentrated and subsequently hydrolyzed at 100°C for 1 hr with concentrated PCA. The hydrolyzate was neutralized with potassium hydroxide and submitted to the cation exchange resin column (Aminex A-4, 0.8 X 50cm). Elution of bases from the column was made with 0.05M dibasic ammonium phosphate, containing 5% ethanol at 40°C. The effluent was continuously monitored for ultraviolet absorption at 254nm. Each purine base content was evaluated from proportion of peak area to that of standard material.<BR>Hypoxanthine content accounted for some 70% of total purine contents of meat. On the other hand, adenine and guanine were the main constituents of purine in liver. Average values of total purine contents were as follows; beef: 0.68, pork: 0.72, sheep meat: 0.68, whale meat: 0.73, and chicken: 1.00 mmoles per 100g of the fresh meat respectively.

収録刊行物

  • 栄養と食糧

    栄養と食糧 30 (3), 155-162, 1977

    公益社団法人 日本栄養・食糧学会

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