Contents of Purine Bases in Fishes and Fish Products

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Other Title
  • 魚および魚製品中のプリン塩基量
  • サカナ オヨビ ギョ セイヒンチュウ ノ プリン エンキリョウ

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Abstract

Quantitative analysis of purine bases in fishes and fish products was accomplished using the highpressure liquid chromatography on the cation exchange resin column (Yanaco SCX-1001, 0.8×50cm) . The separation of bases was performed within 30min and reproducibled under a constant flow rate (1.5ml/min) and column temperature (53.5°C).<BR>Total purine contents were as follows; fishes: 0.51-1.54, roes: 0.12-0.84, shell-fishes: 0.74-1.28, squids: 1.14-1.31, octopus: 0.95, prawn: 1.05-1.90 and crabs: 0.70-0.96mmol/100g wet basis respectively.<BR>Hypoxanthine content accounted for about 70% of total purine contents of fish.

Journal

  • Eiyo To Shokuryo

    Eiyo To Shokuryo 34 (2), 153-162, 1981

    JAPAN SOCIETY OF NUTRITION AND FOOD SCIENCE

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