Application of Nitrate Reductase for the Determination of Nitrate in Meat and Fishery Products
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概要
- 論文の詳細を見る
A rapid and specific method is described for the determination of nitrate in meat and fishery products. Nitrate separated from foods by extraction with 1/50N sodium hydroxide and ultra filtration was readily reduced to nitrite by the use of respiratory nitrate reductase (NR) from Escherichia coli K-12. The nitrite so obtained can be determined by the specific diazotation-coupling reaction method. The use of an enzymatic reaction resulted in quantitative reduction of nitrate, and the method was relatively free of interferences. Recoveries of 10 and 100 ppm of nitrate from 5 samples of meat and fishery products ranged from 92.8 to 97.8% for 10 ppm and 97.8 to 99.4% for 100 ppm with a detection limit of 0.5 ppm.
- 社団法人 日本農芸化学会の論文
著者
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Oji Yoshikiyo
Department Of Agricultural Chemistry Faculty Of Agriculture Kobe University
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Hamano Takashi
Public Health Research Institute Of Kobe City
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Mitsuhashi Yukimasa
Public Health Research Institute of Kobe City
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Matsuki Yukio
Public Health Research Institute of Kobe City
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Okamoto Saburo
Department Of Agricultural Chemistry Faculty Of Agriculture Kobe University
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TANAKA Kisaku
Public Health Research Institute of Kobe City
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