High-performance liquid chromatography method and application for simultaneous determination of various taste nucleotides in fresh meat

A high-performance liquid chromatography and nucleotide technology, applied in measuring devices, instruments, scientific instruments, etc., can solve the lack of nutrition and flavor evaluation standards for chilled meat, lack of product brands and corporate brands, and doubts about the flavor of chilled meat and other problems, to achieve the effect of fast and accurate detection method, simplify the detection procedure and save the detection cost

Inactive Publication Date: 2019-02-01
INST OF AGRI PROD QUALITY SAFETY & STANDARD JIANGXI ACAD OF AGRI SCI
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The reason is mainly due to the lack of well-known product brands and corporate brands in the industry, and the lack of evaluation standards for the nutrition and flavor of chilled meat. Therefore, consumers have doubts about the flavor of chilled meat, resulting in insufficient acceptance of chilled meat , which to a certain extent limits the expansion of the chilled meat market

Method used

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  • High-performance liquid chromatography method and application for simultaneous determination of various taste nucleotides in fresh meat
  • High-performance liquid chromatography method and application for simultaneous determination of various taste nucleotides in fresh meat
  • High-performance liquid chromatography method and application for simultaneous determination of various taste nucleotides in fresh meat

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Experimental program
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Effect test

Embodiment 1

[0062] The establishment of embodiment 1 detection methodology

[0063] First, determine the detection conditions of high performance liquid chromatography as follows:

[0064] Columns for HPLC: ZORBAX SB-C 18 (4.6×250mm, 5μm);

[0065] Mobile phase: mobile phase A: methanol and mobile phase B: 0.04mol / L PB buffer;

[0066] The elution method adopts gradient elution, and the gradient elution program is shown in Table 1;

[0067] Table 1 Mobile phase gradient table

[0068]

[0069] Detection wavelength: 254nm;

[0070] Column temperature: 30°C;

[0071] Mobile phase flow rate: 1mL / min;

[0072] Injection volume: 10 μL.

[0073] Under the above-mentioned chromatographic conditions, the six adenosine (I), inosinic acid (IMP), hypoxanthine (Hx), adenosine monophosphate (AMP), adenosine diphosphate (ADP), and adenosine triphosphate (ATP) The standard sample is separated and analyzed to obtain the chromatographic peak figure of the standard sample under the chromatograph...

Embodiment 2

[0075] Embodiment 2 Precision experiment

[0076] The same chicken breast tissue sample was taken in 5 parts, and the retention time and content reproducibility of inosinic acid, hypoxanthine, and inosine were analyzed. The detection method included the following steps:

[0077] (1) Sample pretreatment: Grind and mix with a meat grinder, weigh 1g each, add 4mL 0.6mol / L perchloric acid into a 15mL plastic centrifuge tube, shake evenly with an oscillator, and shake the homogeneous Place the slurry in a sonicator for 10 minutes, then centrifuge at a speed of 10,000 r / min for 10 minutes, transfer 4 mL of the supernatant to a new 15 mL centrifuge tube; add 2 mL of 0.6 mol / L perchloric acid to the lower sediment, repeat In the previous step, oscillate evenly, sonicate for 10min, centrifuge at 10000r / min for 10min, transfer supernatant 2mL, combine the two supernatants; add 2.5mL 0.6mol / L Na 2 CO 3 Make the pH close to 6.0, then add 1.5mL of LPB buffer to mix, and filter with a 0.4...

Embodiment 3

[0088] Embodiment 3 recovery rate experiment

[0089] Adopt the same sample pretreatment method as in Example 2 to prepare the sample extract, take two parts of 1mL of the test solution from the same sample extract, one of which is fixed to 10mL with 5% methanol aqueous solution, and the other part is added to 2.5 mL of 0.24 mg / mL inosinic acid, 0.012 mg / mL hypoxanthine and 0.12 mg / mL inosine standard solution, then dilute to 10 mL with 5% aqueous methanol. Finally, the solution before and after adding the standard was analyzed and detected by high performance liquid chromatography. The content of each flavor nucleotide was calculated according to the formula (3) in Example 2, and the recovery rate of each component was obtained, and the parallel determination was performed 6 times. The results are shown in Table 3.

[0090] Table 3 The recovery rate experiment of several flavor nucleotides

[0091]

[0092] The experimental results show that under the chromatographic con...

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Abstract

The invention relates to the field of quality control of fresh meat, and mainly relates to a high-performance liquid chromatography method and an application for simultaneous determination of varioustaste nucleotides in fresh meat. The invention discloses a high-performance liquid chromatography method for simultaneous determination of various taste nucleotides in fresh meat, comprising the following steps: (1) pretreating a sample; (2) determining the content of each taste nucleotide in the sample to be tested by high-performance liquid chromatography method, separating and analyzing the contents of inosinic acid (IMP), adenosine triphosphate (ATP), adenosine diphosphate (ADP), adenosine monophosphate (AMP), inosine (I), and hypoxanthine (Hx) in meat sample by the high-performance liquidchromatography. The invention further discloses the application of the high-performance liquid chromatography detecting method in assessing the freshness of fresh meat. The invention has important significance for the development of the chilled meat market, can provide consumers with a reference for evaluating the freshness of fresh meat, and can provide production guidance for the chilled meat developer, which has strong theoretical value and practical significance.

Description

technical field [0001] The invention relates to the field of fresh meat quality control, and mainly relates to a high-performance liquid chromatography method and application for simultaneously measuring multiple taste nucleotides in fresh meat. Background technique [0002] The meat sold on the market is generally divided into three types: hot fresh meat, chilled meat and frozen meat. Chilled meat is a new product form, which refers to fresh meat that is rapidly cooled after slaughter and then preserved at 0-4°C. It has the advantages of being safe, hygienic and tender and delicious, but its market share and popularity are not high after it went on the market in my country. The reason is mainly due to the lack of familiar product brands and corporate brands in the industry, and the lack of evaluation standards for the nutrition and flavor of chilled meat. Therefore, consumers have doubts about the flavor of chilled meat, resulting in insufficient acceptance of chilled meat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06G01N30/34
CPCG01N30/02G01N30/06G01N30/34
Inventor 李瑞丽陈庆隆严寒郑小明刘清兰郭孝培昌晓宇
Owner INST OF AGRI PROD QUALITY SAFETY & STANDARD JIANGXI ACAD OF AGRI SCI
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