Kitada Y, Inoue M, Tamase K, Imou M, Hasuike A, Sasaki M, Tanigawa K
J Assoc Off Anal Chem. 1983 May;66(3):632-4.
An ion-pair high performance liquid chromatographic (HPLC) technique is described for the determination of inosinic acid (IMP) in meat. The compound was extracted with perchloric acid and analyzed without cleanup. IMP is effectively separated, identified, and quantitated by using a reverse phase column, with ultraviolet detection. A C8 stationary phase and tetrabutyl ammonium as counter ion are used. Recovery of IMP added to meat at 500 or 2500 ppm levels was more than 95%; the limit of detection for IMP is 50 ppm.
描述了一种离子对高效液相色谱（HPLC）技术，用于测定肉类中的肌苷酸（IMP）。该化合物用高氯酸提取，无需净化即可分析。通过使用反相柱和紫外检测，IMP能有效分离、鉴定和定量。使用C8固定相和四丁基铵作为抗衡离子。添加到肉类中浓度为500或2500 ppm水平的IMP回收率超过95%；IMP的检测限为50 ppm。
