書誌事項
- 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
この論文をさがす
説明
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
- Tweet
詳細情報 詳細情報について
-
- CRID
- 1390001205330055936
-
- NII論文ID
- 130003682462
-
- NII書誌ID
- AN00023171
-
- ISSN
- 00215376
- 18838863
-
- NDL書誌ID
- 1802843
-
- 本文言語コード
- ja
-
- データソース種別
-
- JaLC
- NDL
- Crossref
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可