한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제32권4호
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- Pages.385-390
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- 1999
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
효소법에 의한 액젓중의 ATP 관련물질 측정
Enzymatic Method for Measuring ATP Related Compounds in Fish Sauces
- CHO Young Je (Faculty of Food Science and Biotechnology, Food Science and Technology major, Pukyong National University) ;
- IM Yeong Sun (Faculty of Food Science and Biotechnology, Food Science and Technology major, Pukyong National University) ;
- KIM Sang Moo (Faculty of Marine Bioscience and Technology, Marine Food Science and Technology major, Kangnung National University) ;
- CHOI Young Joon (Division of Marine Bioscience, Marine Food Manufacturing major, Gyeongsang National University)
- 발행 : 1999.07.01
초록
액젓중의 ATP 관련물질의 정확한 분석방법을 확립하기 위하여 현재 사용되고 있는 HPLC법과 새로운 분석방법인 효소법을 비교
HPLC method usually has been used for the determination of ATP and its related compounds in fish muscle and fish sauce. But, total amount of ATP related compounds in fish sauce is determined less than that of fish muscle. In order to establish the extract analysis method for ATP related compounds in fish sauce, a new enzymatic method was developed and compared with existing HPLC method. Fish sauce was extracted with chilled perchloric acid and neutralized to Ph 7.0 with potassium hydroxide solution, the extract was used as sample analyzed by HPLC as usual. On the other hand, for sample analyzed by enzymatic method, 1 ml extract solution was pipetted into test tube. To the tube, 0.5ml of mixed suspension adenosinedeaminase (4U), nucleosidephosphorylase (0.02U) and xanthineoxidase (0.03U) suspended in 2.0ml of 1/15 M sodium phosphate buffer solution pH 7.6 and 1.5ml deionized water wereadded for the decomposition of IMP, HxR and Hx to uric acid at
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