Method study on determination of total purine content in fish meat by diazotization reaction combined with SERS
| Autor: | Wang Xinyu, Huang Dongwei, Wenge Yang, Qijie Hu, Jinjie Zhang, Zhongxiang Fang, Dalun Xu, Guo Xiaoying, Tao Huang |
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| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Purine Reaction conditions Chromatography Calibration curve 04 agricultural and veterinary sciences 040401 food science 01 natural sciences chemistry.chemical_compound symbols.namesake 0404 agricultural biotechnology Linear relationship chemistry 010608 biotechnology symbols Uric acid Fish Xanthine oxidase Raman spectroscopy Food Science |
| Zdroj: | LWT. 123:109027 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2020.109027 |
| Popis: | A new analytical method was developed to determine total purine content in fish meat. The analysis principle is that total purine extracted from fish meat are turned into uric acid by diazotization reaction and xanthine oxidase reaction. Then, the content of uric acid is measured by surface-enhanced Raman spectroscopy (SERS). The results showed that the optimal conditions for the diazotization reaction were at 60 °C for 40 min, using 0.16 M HCl, and 3.00 g/L NaNO2. The optimal xanthine oxidase reaction conditions were using 100 U/L xanthine oxidase, conducting at 30 °C and pH 7.0 for 40 min. The calibration curve established at the characteristic Raman peak of 631 cm−1 had a good linear relationship (R2 = 0.9864). The recovery rate was between 101.7% and 105.0%. Therefore, the total purine content in the fish meat can be quantitatively determined with this new method. |
| Databáze: | OpenAIRE |
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