Fey R
Z Lebensm Unters Forsch. 1977 Aug 31;164(4):233-8. doi: 10.1007/BF01147296.
The amino acids of collagenous and elastic connective tissue of beef and pork and of commercial meat products were determined by gaschromatography. A correlation was established between hydroxyproline and glycine and also between hydroxyproline and proline. Thus the content of elastic connective tissue in meat products is quite constant and compared with the amount of collagenous material insignificant.--Determination of amount of connective tissue in meat products from the amount of hydroxyproline this is suitable for the needs of food control.
采用气相色谱法测定了牛肉、猪肉以及市售肉制品中胶原和弹性结缔组织的氨基酸。确定了羟脯氨酸与甘氨酸之间以及羟脯氨酸与脯氨酸之间的相关性。因此，肉制品中弹性结缔组织的含量相当恒定，与胶原物质的量相比微不足道。——通过羟脯氨酸的量来测定肉制品中结缔组织的量，这适用于食品检测的需求。
