Hypoxanthine Ratio Determination in Fish Extract Using Capillary Electrophoresis and Immobilized Enzymes
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 57, Issue 1, pages 77–81, January 1992
How to Cite
LUONG, J.H.T., MALE, K.B., MASSON, C. and NGUYEN, A.L. (1992), Hypoxanthine Ratio Determination in Fish Extract Using Capillary Electrophoresis and Immobilized Enzymes. Journal of Food Science, 57: 77–81. doi: 10.1111/j.1365-2621.1992.tb05429.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 3/13/91; revised 7/9/91; accepted 9/1/91.
Fish freshness was assessed using capillary electrophoresis and an immobilized enzyme procedure to monitor degradation of inosine-5′-monophosphate (IMP), inosine (HxR) and hypoxanthine (Hx). The enzymatic method used an amperometric probe at + 0.7 V (platinum vs silver/silver chloride) with immobilized xanthine oxidase, catalase, nucleoside phosphorylase, and nucleotidase for converting Hx, HxR or IMP to uric acid. Capillary electrophoresis resolved IMP, inosine and Hx by migration rates resulting from an applied electric field (416 V/cm, 50 μA). Components were detected at 250 nm. The H ratio of Hx/[IMP + HxR + Hx] and simplified K value of [HxR + Hx]/ [IMP + HxR + Hx] were determined in cod, salmon and trout stored on ice (0-4°C) and at 20°C. The two procedures agreed and for all species H ratio and K values increased with storage time.