Novel Measurement of Hypoxanthine in Fish Using Direct Measurement Probe and Chemiluminescence Flow Injection Analysis
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 61, Issue 4, pages 736–740, July 1996
How to Cite
HAYASHI, K., OKUGAWA, T., KOZUKA, Y., SASAKI, S., IKEBUKURO, K. and KARUBE, I. (1996), Novel Measurement of Hypoxanthine in Fish Using Direct Measurement Probe and Chemiluminescence Flow Injection Analysis. Journal of Food Science, 61: 736–740. doi: 10.1111/j.1365-2621.1996.tb12193.x
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- Ms received 11/17/95; revised 2/21/96; accepted 2/24/26.
- flow injection;
Direct measurements of hypoxanthine (Hx) in fish flesh were carried out using a sardine and a grunt twice with the same fish, and the average of 10 successive measurements (from 120 sec to 480 sec after pressing the probe against fish tissue) was taken as the Hx concentration by direct measurement. Results with two nearby tissues of one sample were 42.9 ± 4.9 μM and 42.6 ± 2.6 μM for the sardine, and 639 ± 33 μM and 598 ± 29 μM for the grunt. For sardine, Hx results from this direct method did not agree well with perchloric acid extraction measurements, but they were much better for grunt.