Quantitative determination of Zn protoporphyrin IX, heme and protoporphyrin IX in Parma ham by HPLC.

作者信息

Wakamatsu Jun-Ichi, Odagiri Hiroko, Nishimura Takanori, Hattori Akihito

机构信息

Meat Science Laboratory, Division of Bioresource and Product Science, Research Faculty of Agriculture, Hokkaido University, N-9 W-9, Kita-ku, Sapporo, Hokkaido 060-8589, Japan; Department of Animal Science, Faculty of Agriculture, Hokkaido University, Sapporo, Hokkaido 060-8589, Japan.

出版信息

Meat Sci. 2009 May;82(1):139-42. doi: 10.1016/j.meatsci.2008.12.011. Epub 2008 Dec 31.

We measured the contents of Zn protoporphyrin IX (ZPP), heme and protoporphyrin IX (PPIX) in Parma ham by simultaneous analysis using high-performance liquid chromatography (HPLC). Extraction with ethyl acetate-acetic acid (4:1) was suitable for the quantitative analysis of ZPP. The contents of heme, ZPP and PPIX in Parma ham were 15.0-29.9, 27.7-47.0 and 0.4-1.1μg/g, respectively, and total content of porphyrin was 43.7-76.6μg/g. The amount of ZPP in Parma ham was larger than that of heme, and ZPP accounted for 60-70% of all porphyrins.