Isotachophoretic determination of creatinine in meat and meat products

被引：0

作者：

Kvasnicka, F ^{[1
]}

Voldrich, M ^{[1
]}

机构：

[1] Inst Chem Technol, Dept Food Preservat & Meat Technol, CR-16628 Prague 6, Czech Republic

来源：

ELECTROPHORESIS | 2000年 / 21卷 / 14期

关键词：

creatinine; creatine; capillary isotachophoresis;

D O I：

10.1002/1522-2683(20000801)21:14<2848::AID-ELPS2848>3.0.CO;2-N

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

A capillary isotachophoretic method (CITP) to determine the creatinine concentration in meat and meat products is described. A clear separation of the creatinine from other components of an acidic extract of sample was achieved within 20 min. Method characteristics (linearity, accuracy, precision and detection limit) were determined. The developed method was successfully applied to analyze real samples and to determine creatinine and creatine content (indirect determination after acidic hot extraction) in meat and meat products.

引用

页码：2848 / 2850

页数：3

共 50 条

[41] Determination of Sex Origin of Meat and Meat Products on the DNA Basis: A Review
Gokulakrishnan, Palanisamy
Kumar, Rajiv Ranjan
Sharma, Brahm Deo
Mendiratta, Sanjod Kumar
Malav, Omprakash
Sharma, Deepak
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2015, 55 (10) : 1303 - 1314
[42] DETERMINATION OF WATER IN MEAT AND MEAT-PRODUCTS BY GAS-CHROMATOGRAPHY
VELISEK, J
DAVIDEK, J
CVANCARA, J
SBORNIK VYSOKE SKOLY CHEMICKO-TECHNOLOGICKE V PRAZE-POTRAVINY, 1976, E 48 : 43 - 53
[43] DETECTION AND DETERMINATION OF PENTOSES AND PENTOSANS IN MEAT AND MEAT PRODUCTS - A PRELIMINARY REPORT
FREDHOLM, H
FOOD TECHNOLOGY, 1967, 21 (02) : 197 - &
[44] Determination of animal species in meat and meat products - 2. Communication
Hofmann, K.
Fleischwirtschaft, 77 (02):
[45] DETERMINATION OF MEAT AND SOYA PROTEINS IN MEAT-PRODUCTS BY PEPTIDE ANALYSIS
LLEWELLYN, JW
DEAN, AC
SAWYER, R
BAILEY, FJ
HITCHCOCK, CHS
JOURNAL OF FOOD TECHNOLOGY, 1978, 13 (03): : 249 - 252
[46] ACTIN DETERMINATION AS A MEANS OF CALCULATING THE MEAT CONTENT OF MEAT-PRODUCTS
ANDERSON, PJ
JOURNAL OF FOOD SCIENCE, 1981, 46 (04) : 1111 - 1113
[47] AUTOMATION OF METHODS FOR MEAT AND MEAT PRODUCTS .2. DETERMINATION OF PHOSPHORUS
MCNEAL, JE
KARASZ, A
GEORGE, E
JOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1970, 53 (05): : 911 - &
[48] AUTOMATION OF METHODS FOR MEAT AND MEAT PRODUCTS .1. DETERMINATION OF PROTEIN
MCNEAL, JE
KARASZ, A
GEORGE, E
JOURNAL OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS, 1970, 53 (05): : 907 - &
[49] A MODIFIED METHOD FOR HYDROXYPROLINE (HOP) DETERMINATION IN MEAT AND MEAT-PRODUCTS
CSIBA, A
ACTA ALIMENTARIA, 1984, 13 (02) : 189 - 196
[50] REPORT ON MOISTURE DETERMINATION IN MEAT PRODUCTS
WINDHAM, ES
JOURNAL OF THE ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS, 1953, 36 (02): : 279 - 288

← 1 2 3 4 5 →