魚類鮮度簡易判定法としてのイノシン,ヒポキサンチンの迅速定量法

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The method of JONES et al.3) for the rapid estimation of freshness of fish muscle has been modified for application to the muscle of fishes where inosine instead of hypoxanthine is ac-cumulated after death. The method involves the use of nucleoside phosphorylase besides xanthine oxidase. Perchloric acid extract of the muscle tissue is neutralized with potassium hydroxide and the precipitated perchlorate is removed. The above extract is buffered with phosphate buffer (pH 7.6) and mixed with an aqueous solution containing both nucleoside phosphorylase and xanthine oxidase. After the mixture is incubated at 37°C for 30min., the uric acid produced is determined by measuring the absorption at 293mμ. Another aliquot of the extract is treated in the same way, except that the solution containing xanthine oxidase only is used as the enzyme solution, and the uric acid derived from hypoxanthine in the tissue is determined. This amount is subtracted from the total uric acid to yield the content of uric acid originated from inosine in the tissue. Recoveries of inosine and hypoxanthine added to the extracts of fish muscle were fairly good, being 92-106% and 95-106%, respectively. The values obtained by this method agreed well with those by ion-exchange chromatography. In the course of this experiment, it was found that jack mackerel was of the inosine accumulating type, as is the already known Pacific salmon.
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