Contents of Purine Bases in Meat and Meat Products

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Other Title
  • 肉および肉製品中のプリン塩基量
  • 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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Abstract

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.

Journal

  • Eiyo To Shokuryo

    Eiyo To Shokuryo 30 (3), 155-162, 1977

    JAPAN SOCIETY OF NUTRITION AND FOOD SCIENCE

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