Determination of Inosinic Acid in Animal Muscles by High Performance Capillary Electrophoresis

doi:10.7506/spkx1002-6630-200906040

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (6): 180-183.doi: 10.7506/spkx1002-6630-200906040

Previous Articles Next Articles

Determination of Inosinic Acid in Animal Muscles by High Performance Capillary Electrophoresis

MA Wang1，CAI Hai-ying1,*，TAN Hua-rong2，WANG Yan-hong2

(1. College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China；
2. Biotechnology Center, Anhui Agricultural University, Heifei 230036, China)

Received:2008-04-28 Revised:2008-06-30 Online:2009-03-15 Published:2010-12-29
Contact: CAI Hai-ying1,*， E-mail:haiying20@anau.edu.cn

Abstract

Abstract:

The aim of this study was to set up a capillary electrophoresis method for determining inosinic acid in animal muscles. P/ACETM MDQ high performance capillary electriphoresis (HPCE) instrument was adopted. The buffer, pH value, temperature, oltage and UV detection wavelength of HPCE were 20 mmol/L K2HPO4-NaB4O7·10H2O, 6.5, 25 ℃, 22 kV and 248 nm, espectively. The results showed that the relative standard deviation of inosinic acid in animal muscle is 1.72% and its recoveries f retro-plus and pro-plus standard preparations are 80.91% to 84.14% and 79.03% to 82.41%. This new method is convenient, apid and accurate for assaying inosinic acid in muscle flavor substance and deserved to be spread.

Key words: capillary electrophoresis, nosinic acid, muscle

CLC Number:

TS207.3

MA Wang1，CAI Hai-ying1,*，TAN Hua-rong2，WANG Yan-hong2. Determination of Inosinic Acid in Animal Muscles by High Performance Capillary Electrophoresis[J]. FOOD SCIENCE, 2009, 30(6): 180-183.

[1]	JIANG Jingdan, YANG Mingyuan, XU Changhua, SHI Wenzheng, LU Ying. Effects of Salt Concentration on Texture, Microstructure and Quality of Wet-Cured Grass Carp Muscle [J]. FOOD SCIENCE, 2021, 42(8): 40-45.
[2]	SHAN Qimei, ZHAO Xiaoce, LUO Ruiming, YOU Liqin. Change of Volatile Flavor Compounds in Tan Sheep Muscle during Cooking [J]. FOOD SCIENCE, 2021, 42(8): 165-171.
[3]	HOU Yanru, SU Lin, HOU Puxin, BAI Yanping, SUN Bing, ZHAO Lihua, HUANG Kaibiao, LÜ Ke, JIN Ye. Effect of Feeding Regimens on Muscle Fiber Type Composition and Meat Quality of Sunit Sheep and Underlying Regulatory Mechanism [J]. FOOD SCIENCE, 2021, 42(7): 83-89.
[4]	SU Lin, LI Huijiao, HOU Yanru, ZHAO Yajuan, BAI Yanping, SUN Bing, ZHAO Lihua, JIN Ye. Effects of Dietary Supplementation with Creatine Monohydrate and Conjugated Linoleic Acid on Muscle Fiber-Related Gene Expression and Enzyme Activities in Mice [J]. FOOD SCIENCE, 2021, 42(7): 149-155.
[5]	LU Xiao, DONG Pengcheng, ZHANG Yimin, MAO Yanwei, LIANG Rongrong, YANG Xiaoyin, ZHU Lixian, LUO Xin. Effect of Superchilled Storage on Water-holding Capacity of Beef Muscle [J]. FOOD SCIENCE, 2021, 42(7): 253-259.
[6]	WANG Caixia, BAI Chan, XIONG Guangquan, WANG Juguang, LI Ning, ZU Xiaoyan, LI Hailan, LIAO Tao. Effect of Eugenol Anesthesia on Waterless Live Transportation of Micropterus salmoides [J]. FOOD SCIENCE, 2021, 42(5): 228-236.
[7]	LUO Hui, HE Yuwei, ZHANG Xingya, RUAN Zhentian, LUO Ruiming, LI Yalei. Changes in Postmortem Energy Metabolism of Qinchuan Cattle Meat during Chilled Storage and Its Effects on Meat Quality [J]. FOOD SCIENCE, 2021, 42(17): 201-209.
[8]	GONG Xue, CHANG Jiang, LI Danting, SUN Zhihui. Effect of Ultrahigh Pressure on the Structure of Scallop Adductor Muscle [J]. FOOD SCIENCE, 2021, 42(13): 87-93.
[9]	HU Feifei, QIAN Shuyi, LI Xia, JIANG Feng, HU Haimei, ZHANG Chunhui. Effect of Low Voltage Electrostatic Field-Assisted Chilling Storage on Quality of Beef [J]. FOOD SCIENCE, 2021, 42(1): 132-138.
[10]	WANG Rui, ZHANG Diya, LI Ye, SU Xiurong. Identification of Dominant Peptides from Hydrolyzed Tuna Dark Muscle and Their Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activities [J]. FOOD SCIENCE, 2020, 41(23): 91-99.
[11]	JIANG Minghui, TIAN Yuanyong, YAN Lixin, WANG Xuanfei, YUAN Chunhong, LIU Junrong. Microstructure Change and Myofibrillar Protein Stability of Patinopecten yessoensis Striated Adductor Muscle during Chilling Storage [J]. FOOD SCIENCE, 2020, 41(21): 175-181.
[12]	BAI Yanping, HOU Yanru, HOU Puxin, SUN Bing, ZHAO Lihua, BA Jimuse, JIN Ye, SU Lin. Recent Progress in Deciphering the Regulatory Mechanism of Lactic Acid Bacteria on Mitochondrial Biogenesis in Skeletal Muscle [J]. FOOD SCIENCE, 2020, 41(21): 259-266.
[13]	HAN Hongli, ZHANG Jingfei, SHEN Mingming, HE Jiale, LIU Jia, YANG Peixuan, WANG Tian. Effect of Taurine on Growth Performance, Meat Quality and Muscle Antioxidant Function in Broilers [J]. FOOD SCIENCE, 2020, 41(17): 17-22.
[14]	YIN Xiaoyu, LIU Haotian, ZOU Wenrong, KONG Baohua, CHEN Qian. Mechanism of the Interaction of Muscle Proteins with Flavor Compounds and Factors Influencing It: A Review [J]. FOOD SCIENCE, 2020, 41(15): 288-294.
[15]	ZOU Bo, HE Guangjie, ZHAO Di, YAN Jing, ZHANG Ze, XU Xinglian, ZHOU Guanghong, LI Chunbao. Proteomic Analysis of the Potential Mechanism for Improving Pork Quality by Preslaughter Mild Driving [J]. FOOD SCIENCE, 2020, 41(13): 29-37.

Determination of Inosinic Acid in Animal Muscles by High Performance Capillary Electrophoresis

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments