文章基本信息

标题：Spermidine and Spermine Contents in Foodstuffs
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作者：YASUSHI TAKEDA ; FUKUO ABE ; KEIJIRO SAMEJIMA 等
期刊名称：Journal of Health Science
印刷版ISSN：1344-9702
电子版ISSN：1347-5207
出版年度：1982
卷号：28
期号：5
页码：279-281
DOI：10.1248/jhs1956.28.5_279
出版社：The Pharmaceutical Society of Japan
摘要：The concentrations of spermidine and spermine, possible precursors of the N-nitrosamines, in uncooked foods were fluorometrically determined by thin-layer chromatography. The levels of the polyamines were determined in 6 kinds of meat and poultry, 10 kinds of fish and shellfish, and 9 kinds of vegetables and fruits. More than 100 nmol/g of spermidine and/or spermine was found in meat, poultry, oyster, cod roe, and green vegetables.
关键词：spermidine;spermine;determination;food;meat;poultry;fish;shellfish;vegetable;fruit