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次黄嘌吟核苷酸(简称肌苷酸)是肉类食品中主要的鲜味物质之一,次黄嘌吟核苷(简称肌苷)是肌苷酸的降解产物。肉放置时间长时,肌苷酸含量下降,而肌苷含量增多。因此肌苷酸和肌苷的快速测定,可用以检验肉品的鲜度及质量。由于肉中核苷酸提取液-肉汤含有腺苷酸等多种紫外光谱干扰物质,而且肌苷酸与肌苷的最大紫外吸收波长相近,必须先将它们分离后再用紫外分光光度法测定。关于分离的方法,仅有纸色谱法的报道,但分离时间长达28小时。本文采用薄层色谱法,使分离速度大为提高,而精密度和准确度不低于纸色谱法。
Sub-xanthine nucleotide (referred to as inosinic acid) is one of the main umami substances in meat food, hypoxanthine nucleoside (referred to as inosine) is inosinic acid degradation products. When the meat is placed for a long time, the content of inosinic acid is decreased, while the content of inosine is increased. Therefore inosine and inosine rapid determination can be used to test the freshness and quality of meat. As the meat nucleotide extract - Broth contains adenosine acid and other ultraviolet spectrophotometer substances, and inosinic acid and inosine maximum UV absorption wavelength similar, you must first separate them and then measured by UV spectrophotometry. As for the separation method, only paper chromatography was reported, but the separation time was up to 28 hours. In this paper, thin-layer chromatography, the separation speed is greatly improved, while the precision and accuracy of not less than the paper chromatography.