Premium
Novel Measurement of Hypoxanthine in Fish Using Direct Measurement Probe and Chemiluminescence Flow Injection Analysis
Author(s) -
HAYASHI KENJI,
OKUGAWA TAKUJI,
KOZUKA YOSHIAKI,
SASAKI SATOSHI,
IKEBUKURO KAZUNORI,
KARUBE ISAO
Publication year - 1996
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.1365-2621.1996.tb12193.x
Subject(s) - sardine , hypoxanthine , chemiluminescence , fish <actinopterygii> , chemistry , perchloric acid , extraction (chemistry) , marine fish , fishery , chromatography , biology , biochemistry , organic chemistry , enzyme
Direct measurements of hypoxanthine (Hx) in fish flesh were carried out using a sardine and a grunt twice with the same fish, and the average of 10 successive measurements (from 120 sec to 480 sec after pressing the probe against fish tissue) was taken as the Hx concentration by direct measurement. Results with two nearby tissues of one sample were 42.9 ± 4.9 μM and 42.6 ± 2.6 μM for the sardine, and 639 ± 33 μM and 598 ± 29 μM for the grunt. For sardine, Hx results from this direct method did not agree well with perchloric acid extraction measurements, but they were much better for grunt.