1. No category

マグロ肉中の ATP とその関連物質
ATP and its related compounds in Tuna meat
C130912L
1.
(A) Standard (0.05 mg/mL)
mAU
P
N
O
400
OH
5
3
OH
O
200
4
1
P
OH
P
OH
P
N
O
Hypoxanthine
3.
NH2
0
N
4
2
6
8
10
12
14
16
min
O
HO
P
OH
(B) Tuna meat
P
O
N
O
OH
OH
OH
5’-ADP
mAU
6.
O
N
N
O
O
N
N
OH
5’-ATP
C130912M
H
N
HN
OH
6
0
O
N
O
OH
100
5.
N
O
O
OH
5’-AMP
NH2
O
O
N
HO
N
O
OH
OH
Inosine
1
Sample preparation procedure
8
5
6
4
2
3
4
6
2
0
0
2
4
6
8
10
12
14
16
min
C130912N
Column
Eluent
Flow rate
Temperature
Detection
Injection
: YMC-Triart C18 (5 µm, 12 nm)
150 X 3.0 mmI.D.
: 50 mM KH2PO4-K2HPO4 (pH 6.8)
: 0.425 mL/min
: 40℃
: UV at 260 nm
: 6 µL
N
O
OH
N
HO
N
O
5’-IMP
2.
2
P
OH
OH
300
N
O
HO
N
O
NH2
N
NH
O
HO
4.
O
N
1 g of Tuna meat
↓ ←1 M HClO4 5 mL
Homogenized
↓
Centrifuged (3000 rpm, 5 min)
↓
Supernatant
↓
Adjusted pH to 7.0 with 1 M NaHCO3
↓
Diluted to 100 mL with eluent
↓
Filtered
NH
N