A simple, rapid method for gizzerosine analysis in fish meal by paper electrophoresis
A simple, rapid method for gizzerosine analysis in fish meal by paper electrophoresis
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一种简单、快速的纸电泳分析鱼粉中 gizzerosine 的方法
DOI：
10.1007/s12562-012-0507-3
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发表时间：
2012-06
影响因子：
1.9
通讯作者：
Nakano, Toshiki
中科院分区：
文献类型：
--
作者：
Tao, Zhihua;Sato, Minoru;Wu, Kegang;Kiyota, Hiromasa;Yamaguchi, Toshiyasu;Nakano, Toshiki
建立了一种简便、快速测定鱼粉中吉兹罗辛的方法。用0.1NHCl溶液从鱼粉中提取吉兹罗辛。样品和标准吉兹罗辛溶液吸附在纸盘上，然后放在电泳纸上18分钟，然后将纸烘干。用保利试剂显影，用图像处理软件对色斑强度进行数字化处理和计算。我们成功地从鱼粉提取物中的其他保利试剂阳性成分中分离出吉泽罗辛。方法的线性范围为30~1000 ng(R2=0.99)。吉兹罗辛的检测结果令人满意，并与组胺和其他保利试剂阳性化合物完全分离。这种方法不需要昂贵的仪器或繁琐的前处理来消除干扰化合物，如组胺或组氨酸。与高效液相色谱相比，它使用的试剂也更少。该方法简便、快速、灵敏、重现性好。它适用于监测鱼粉产品中含有低至10ppm吉兹罗辛的吉兹罗辛。
We established a simple, rapid method for gizzerosine analysis in fish meal. Gizzerosine was extracted from fish meal with 0.1 N HCl solution. Samples and standard gizzerosine solutions were absorbed onto a paper disc, which was then set on electrophoresis paper for 18 min, and the paper was dried. Gizzerosine was visualized with Pauly’s reagent, and the intensity of the colored spots was digitized and calculated by image processing method software. We achieved successful separation of gizzerosine from other Pauly’s reagent-positive components in fish meal extracts. The linearity of gizzerosine estimation using this method was within the range 30–1000 ng (R2= 0.99). Gizzerosine was satisfactorily detected and completely separated from histamine and other Pauly’s reagent-positive compounds. This method does not require expensive instruments or tedious pretreatment to eliminate interfering compounds, such as histamine or histidine. It also uses less reagent compared with high-performance liquid chromatography. Moreover, it is a simple, rapid, sensitive, and reproducible method. It is suitable for monitoring gizzerosine in fish meal products that contain as little as 10 ppm gizzerosine.
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影响因子：
6.1
作者：
M. Torres;H. Manosalva;I. Carrasco;A. D. De Ioannes;M. Becker
通讯作者：
M. Torres;H. Manosalva;I. Carrasco;A. D. De Ioannes;M. Becker
影响因子：
1.5
作者：
H. Horikawa;T. Masumura;Susumu Hirano;Emiko Watanabe;T. Ishibashi
通讯作者：
H. Horikawa;T. Masumura;Susumu Hirano;Emiko Watanabe;T. Ishibashi
影响因子：
2.1
作者：
K. Mori;T. Sugai;Yukari Maeda;T. Okazaki;T. Noguchi;H. Naito
通讯作者：
K. Mori;T. Sugai;Yukari Maeda;T. Okazaki;T. Noguchi;H. Naito
影响因子：
2.9
作者：
Y. Ito;T. Noguchi;H. Naito
通讯作者：
Y. Ito;T. Noguchi;H. Naito
影响因子：
4.1
作者：
J. Wessels;Bernard J Post
通讯作者：
J. Wessels;Bernard J Post