A New Colorimetric Measurement of Fish Freshness Using Nucleoside Oxidase(Food & Nutrition)
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概要
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A simple and rapid colorimetric method for the measurement of the freshness of fish meat was developed using a nucleoside oxidase-catalyzed oxidative coupling reaction. Fish freshness can be expressed by the K_1 value according to the following equation: K_1(%)=100(H×R+Hx)/(IMP+HxR+Hx). To measure the K_1 value, hypoxanthine (Hx) and inosine-5'-monophosphate (IMP) were converted to inosine (HxR) by nucleoside phosphorylase and alkaline phosphatase, respectively, and then HxR was oxidized by nucleoside oxidase in the presence of N-ethyl-N-(2-hydroxy-3-sulfopropyl)-3,5-dimethoxv aniline sodium salt (DAOS) and 4-aminoantipyrine. The amount of colored substance formed was proportional to the amounts of these compounds. One assay was completed within 10 min and good comparative results were obtained between the K: value from the proposed method and from the HPLC method. A method for measuring HxR, Hx, and IMP ratios was also developed.
- 社団法人日本農芸化学会の論文
- 1990-11-23
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