QUANTITATIVE-DETERMINATION OF MYOGLOBIN AND HEMOGLOBIN IN BEEF BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY

被引：34
|
作者：
OELLINGRATH, IM [1 ]
IVERSEN, A [1 ]
SKREDE, G [1 ]
机构：
[1] NORWEGIAN FOOD RES INST,MATFORSK,N-1430 AS,NORWAY
来源：
MEAT SCIENCE | 1990年 / 28卷 / 04期
关键词：
D O I：
10.1016/0309-1740(90)90045-8
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Three different HPLC columns were tested for their suitability for the analysis of myoglobin and haemoglobin in beef. Complete separation of the two proteins was obtained with an anion exchange column and a column based on hydrophobic interaction. With the latter column a recovery close to 100% was obtained for both proteins when they were added to meat extracts. For both proteins, the standard error of the mean for repeated analyses of ground beef was less than 2% of the detected amount. The method is considered as suited for quantitative routine analysis of myoglobin and haemoglobin in beef and beef products. © 1990.
引用
收藏
页码：313 / 320
页数：8
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