Jones A D, Homan A C, Favell D J, Hitchcock C H
J Chromatogr. 1986 Feb 26;353:153-61. doi: 10.1016/s0021-9673(01)87083-7.
A method is described for the determination of 4-hydroxyproline in meat and meat products. The amino acid is converted to a sensitive fluorescent derivative with 7-chloro-4-nitrobenzo-2-oxa-1,3-diazole. Chromatography of other (unwanted) amino acid derivatives is avoided by column switching, thereby shortening analysis time. The method is suitable for routine analysis and is applicable to the entire range of 4-hydroxyproline levels normally encountered in meat and meat products (0.05-12.5%).
本文描述了一种测定肉类及肉制品中4-羟基脯氨酸的方法。该氨基酸用7-氯-4-硝基苯并-2-恶唑-1,3-二唑转化为一种灵敏的荧光衍生物。通过柱切换避免了其他（不需要的）氨基酸衍生物的色谱分离，从而缩短了分析时间。该方法适用于常规分析，并且适用于肉类及肉制品中通常遇到的4-羟基脯氨酸水平的整个范围（0.05 - 12.5%）。
