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Isotachophoretic determination of creatinine in meat and meat products
Author(s) -
Kvasnička František,
Voldřich Michal
Publication year - 2000
Publication title -
electrophoresis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.666
H-Index - 158
eISSN - 1522-2683
pISSN - 0173-0835
DOI - 10.1002/1522-2683(20000801)21:14<2848::aid-elps2848>3.0.co;2-n
Subject(s) - creatinine , chromatography , creatine , chemistry , detection limit , extraction (chemistry) , food science , biochemistry
A capillary isotachophoretic method (CITP) to determine the creatinine concentration in meat and meat products is described. A clear separation of the creatinine from other components of an acidic extract of sample was achieved within 20 min. Method characteristics (linearity, accuracy, precision and detection limit) were determined. The developed method was successfully applied to analyze real samples and to determine creatinine and creatine content (indirect determination after acidic hot extraction) in meat and meat products.