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  • 标题:蛍光検出器付HPLCを用いた食品中のリゾチームの分析
  • 本地全文:下载
  • 作者:柴田 正 ; 辻 澄子 ; 小林 一博
  • 期刊名称:Journal of Health Science
  • 印刷版ISSN:1344-9702
  • 电子版ISSN:1347-5207
  • 出版年度:1992
  • 卷号:38
  • 期号:5
  • 页码:437-442
  • DOI:10.1248/jhs1956.38.437
  • 出版社:The Pharmaceutical Society of Japan
  • 摘要:A high performance liquid chromatographic method for the determination of lysozyme in foods with a fluorescence detector based on measuring the fluorescence intensity of 4-methylumbelliferone (4-MU) released from 4-MU-(GlcNAc)3 after enzymatic hydrolysis. A reversed phase chromatographic system consisting of an ODS column and a mobile phase, acetonitril-0.04 M glycine buffer, pH 12.0 ; (70 : 30) was used. The optimum pH and reaction temperature were 5.2 and 45°C. After extraction with 0.1 M sodium phosphate buffer (pH 6.2), containing 2% NaCl, the lysozyme activity was measured with 0.04% substrate in sodiumcitrate buffer (pH 5.2) at 45°C for 60 min. Under the developed conditions lysozyme can be detected in the range of 5-100 μg/g. The recoveries of lysozyme from five kinds of foods were in the range of 84.3-96.4%.
  • 关键词:lysozyme;HPLC;fluorescence;4-methylumbelliferyl tri-N-acetyl-β-chitotrioside;4-methylumbelliferone;foodstuffs
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