FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (10): 173-176.doi: 10.7506/spkx1002-6630-201310037

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Quantitative Analysis of Melanin and Melanin-Fe (Ⅲ) from Squid

GAO Xiang,LI Guo-yun,WANG Jing-feng,XUE Chang-hu,WANG Yu-ming,LI Zhao-jie   

  1. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
  • Received:2012-03-01 Revised:2013-03-26 Online:2013-05-25 Published:2013-05-07
  • Supported by:

    National Marine Public Welfare Scientific Research Project of China

Abstract:

Melanin was extracted from the ink of North Pacific squid (Ommastrephes bartrami) by high-speed
centrifugation. Squid melanin-Fe (Ⅲ) containing 7% (m/m) bound Fe (Ⅲ) was prepared by exposing squid melanin to
aqueous solution of FeCl3. Melanin was degraded with H2O2 and two degradation products, pyrrole-2,3-dicarboxylic acid
(PDCA) and pyrrole-2,3,5-tricarboxylic acid (PTCA) were determined by HPLC. The quantitative method to determine
squid melanin based on the degradation products of melanin PTCA and PDCA exhibited desired results. Only 40% of the
melanin was detected in quantitative analysis of the squid melanin-Fe (Ⅲ) by this method and increased to 75%. After
hydrochloric acid treatment to expel Fe, the melanin detected rose to 75%.

Key words: squid melanin, squid melanin-Fe (Ⅲ), quantitative analysis, HPLC

CLC Number: