ガスクロマトグラフィーによる魚肉中の揮発性アミン類の定量法-I : トリメチルアミン
スポンサーリンク
概要
- 論文の詳細を見る
A convenient determination of trimethylamine (TMA) has been studied by gas-liquid chromatography (G. L. C.). Recommended procedure is as follows: A 2ml portion of 5% trichloroacetic acid extract of fish muscle is placed in a test tube of 20ml capacity. To the test tube, 4ml of n-heptane and 2ml of 50% potassium hydroxide are added successively, and the tightly stoppered test tube is kept for 5 minutes at 55°C in a water bath. The test tube is vigorously shaken for 2 minutes, and after standing for 10 minutes, an aliquot of the supernatant n-heptane layer is applied to a G. L.C. equipped with both hydrogen flame ionisation detector and 1.5m × 4mm column packed with 20% cetylalcohol+2% potassium hydroxide on C-22 firebrick of 60-80 mesh. Column temperature is adjusted to 52°C and nitrogen is used as carrier gas. The average recovery of TMA was estimated as more than 98% (Table 1). Comparative determinations of TMA were run by the G. L. C. and the DYER method on the horse mackerel and the mackerel muscles which were stored at 1-4°C for 0, 2, 5, 8 and 11 days, respectively (Figs. 3 and 4). It was confirmed that the former always gave better than the latter especially when the fish became unsound.
- 公益社団法人 日本水産学会の論文
著者
関連論文
- キンメダイ赤色素胞の挙動に及ぼす浸漬処理の影響
- 養殖マダイ色素顆粒のカリウム凝集に対する温度の相乗効果
- 5. 魚肉の低温貯蔵中に起こる脂質変化(セミナー「食品における低温の利用」)
- いわし糠漬け製造工程中におけるヒスタミンの消長
- 平成6年度日本水産学会賞功績賞(水産食品の加工・貯蔵に関する一連の研究)受賞者
- 非触媒およびFe2+触媒酸化における大豆油トリグリセリド分子種の酸化の相違
- いわし糠漬けの脂質,遊離アミノ酸および有機酸組成について
- マガキむき身の凍結貯蔵中におけるエ-テルおよびエステルグリセロリン脂質の脂肪鎖組成の変化〔英文〕
- マイワシおよびマサバ肉のヘム鉄,非ヘム鉄ならびに脂質の水晒し工程における挙動
- 選択イオン質量分析法によるカツオ普通筋ジアシルグリセロリン脂質の分子種分析〔英文〕