【摘要】 <正> 次黄嘌吟核苷酸(简称肌苷酸)是肉类食品中主要的鲜味物质之一,次黄嘌吟核苷(简称肌苷)是肌苷酸的降解产物。肉放置时间长时,肌苷酸含量下降,而肌苷含量增多。因此肌苷酸和肌苷的快速测定,可用以检验肉品的鲜度及质量。由于肉中核苷酸提取液-肉汤含有腺苷酸等多种紫外光谱干扰物质,而且肌苷酸与肌苷的最大紫外吸收波长相近,必须先将它们分离后再用紫外分光光度法测定。关于分离的方法,仅有纸色谱法的报道,但分离时间长达28小时。本文采用薄层色谱法,使分离速度大为提高,而精密度和准确度不低于纸色谱法。更多还原

【Abstract】 A method for the separation and determination of mononucleotides in bouillin by thin-layer chromatography and ultraviolet spectrophotometry is described. The components are separated on a silica gel GF254 plate with isopropanal-aqua ammonia-water(12: 8: 3) as the developer. The absorbance of inosinic acid and inosine is measured at 250nm. The coefficient of variation is between 1. 08% and 3. 98% for inosinic acid, and the average recoveries of inosinic acid and inosine are 96. 8% and 96. 7% respectively.更多还原