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Analysis of ATP and Its Breakdown Products in Beef by Reversed‐Phase HPLC
Author(s) -
WATANABE AKIRA,
TSUNEISHI EISAKU,
TAKIMOTO YUJI
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb05948.x
Subject(s) - hypoxanthine , inosine , chemistry , inosine monophosphate , high performance liquid chromatography , xanthine , chromatography , adenosine , adenosine monophosphate , absorbance , adenosine triphosphate , enzyme , biochemistry , nucleotide , gene
Analytical conditions for the quantitative determination of adenosine 5′‐triphosphate(ATP), adenosine 5′‐diphosphate(ADP), inosine 5′‐monophosphate(IMP), adenosine 5′‐monophosphate(AMP), hypoxanthine(Hyp), xanthine(Xan), inosine(Ino) and adenosine(Ado) in meat extracts by reversed‐phase high‐performance liquid chromatography (HPLC) were examined. A commercial ODS column with a 5‐μm particle diameter was used, and expeimental parameters affecting the separation were discussed. Peaks in chromatograms of meat extracts were identified by retention time, co‐injection with standards, absorbance ratios and the enzymatic peak shift method. The procedure proposed was adaptable as an indication of freshness of meat.