Abstract
In a previous paper, the authors reported that a rapid method for determination of ATP-related compounds in fish muscle by concave gradient column chromatography is useful for judgement of enzymatic freshness of fish. However, by this method, inosine and hypoxanthine could not be separated from each other. When sodium borate is added to an inosine solution, the hydroxyl radicals at the cis-position of ribose in inosine react with the borate and a complex compound, having an affinity toward an anion exchange resin greater than that of inosine, is produced. By adding sodium borate to the extract of fish muscle, inosine was completely separated from hypo-xanthine in an appropriate pH range. Hypoxanthine, inosine, uric acid, AMP, IMP, ADP, and ATP can be separated com-pletely from each other within 3, 5 hr with satisfactory recoveries. The distribution patterns of these compounds in muscle of sea bass, dark muscle of tuna and chicken muscle during ice storage were examined by the improved method. Con-trary to the assumption of DYER et al. and KHAN et al., no uric acid was detected in the dark muscle of tuna and in the muscle of chicken.
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