蛍光検出器付HPLCを用いた食品中のリゾチームの分析

概要

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A high performance liquid chromatographic method for the determination of lysozyme in foods with a fluorescence detector based on measuring the fluorescence intensity of 4-methylumbelliferone (4-MU) released from 4-MU-(GlcNAc)_3 after enzymatic hydrolysis. A reversed phase chromatographic system consisting of an ODS column and a mobile phase, acetonitril-0.04 M glycine buffer, pH 12.0 ; (70 : 30) was used. The optimum pH and reaction temperature were 5.2 and 45℃. After extraction with 0.1 M sodium phosphate buffer (pH 6.2), containing 2% NaCl, the lysozyme activity was measured with 0.04% substrate in sodiumcitrate buffer (pH 5.2) at 45℃ for 60 min. Under the developed conditions lysozyme can be detected in the range of 5-100 μg/g. The recoveries of lysozyme from five kinds of foods were in the range of 84.3-96.4%.
公益社団法人日本薬学会の論文
1992-10-31