文章基本信息

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：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