酸化剤の存在下におけるSS結合の検出について

概要

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ELLMAN method was modified as follows. To 3ml of sample, 2ml of 0.2M phosphate buffer (pH 6.5) and 0.5ml of 0.1% DTNB solution (pH 6.5) were added. The mixture was incubated at 40°C for 10 min, the absorbance was determined at 412nm. HABEEB method was modified as follows. To 3ml of sample 1ml of 10% sodium borohydride was added. The mixture was incubated at 40°C for 30 min and adjusted to pH 6.5 with 1ml of 0.5M phosphate buffer and stood for 5 min at room temperature. Sulfhydryl groups in the solution were determined. The sulfhydryl groups and disulfide bonds in the fish meat which was heated at 80°C upon addition of KBrO3 to the meat were determined as follows. To 1.5ml of samle, 0.25ml of 1.2% L-ascorbic acid solution, 0.25ml of 1% potassium bromide solution and 0.5ml of 10% sulfuric acid were added in order to decompose potassium bromate. After the mixuture was incubated at 40°C for 15 min, and neutralized with 0.5ml of 15% sodium hydroxide. The solution was used for the determination. It was suggested that sulfhydryl groups in fish meat turn not only to disulfide bonds but also to sulfonic acid groups by potassium bromate. In other words, the decrease in sulfhydryl groups does not permit the idea of the formation of disulfide bonds.
日本水産學會の論文