| 摘要 |
PURPOSE:To make it possible to perform the analysis of meats within a short time with a reduced error and to simplify analytical operation, by using a column packed with a wholly porous hydrophylic gel having a nonionic hydrophylic group. CONSTITUTION:The freshness of meats is judged by calculating the ratio (B/A) of the summed total (A) of adenosine triphosphate (ATP), adenosine diphosphate (ADP), adenosine monophosphate (AMP), inosine (HxR) and hypoxanthine (Hx) in meats and the sum (B) of inosine (HxR) and hypoxanthine (Hx) by using liquid chromatography. In this case, a column packed with a wholly porous hydrophylic gel having at least a nonionic hydrophylic grous is used to analyze meats and the ratio (B/A) is calculated. By this method, quantitative analysis is enabled by using an eluent with a definite composition and the reproducibility of a chromatogram becomes excellent.
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