Determination of inosinic acid in muscle of Lueyang black-bone chicken by HPLC
CHEN Yibo1, LIU Yuan2, CHEN Rui1*, CAO Yunhua1, HAN Hao1
1(School of Biological Science & Engineering,Shaanxi University of Technology, Hanzhong 723000,China) 2(Market Supervision and Administration Bureau of XÍan Yanliang District, XÍan 710089,China)
Abstract: Lueyang black-bone chicken was used as the raw material in this study to establish an efficient detection method for inosinic acid in muscle of Lueyang black-bone chicken through optimizing chromatographic conditions. And the effects of different pretreatment methods on the content of inosinic acid in the muscle of Lueyang black-bone chicken was also be detected. Samples were subjected to freeze-drying, degreasing and freeze-drying degreasing. Meanwhile, inosinic acid in muscle was extracted with 0.05% triethylamine phosphate. A cosmosil packed column C18 (4.6 mm×250 mm, φ5μm) was used for gradient elution with methanol-triethylamine phosphate (4∶96) as mobile phase. By using this method, inosinic acid showed a good linear relationship (R2>0.999) which range 12.2-97.6 μg/mL. The detection limits of this method were 0.02 μg/mL and 0.08 μg/mL, respectively. Moreover, the precision RSD of the method was 0.30%-4.78% and the average recovery rate and RSD was 99% and 2.71% respectively. The contents of inosinic acid in fresh meat samples, freeze-dried samples, fresh meat defatted samples and freeze-dried defatted samples were 0.014, 0.018, 0.023 and 0.029 g/kg, respectively. In this experiment, a chromatographic method with high accuracy and good reproducibility was established. After freeze-drying and degreasing, the extraction rate of inosinic acid is high, which provides an idea for preparing samples for determination of inosinic acid content in muscle by HPLC.
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2021, Vol. 47 
