Journal article

Method study on determination of total purine content in fish meat by diazotization reaction combined with SERS

Xiaoying Guo, Xinyu Wang, Dongwei Huang, Jinjie Zhang, Dalun Xu, Wenge Yang, Qijie Hu, Zhongxiang Fang, Tao Huang

LWT | ELSEVIER | Published : 2020

Abstract

A new analytical method was developed to determine total purine content in fish meat. The analysis principle is that total purine extracted from fish meat are turned into uric acid by diazotization reaction and xanthine oxidase reaction. Then, the content of uric acid is measured by surface-enhanced Raman spectroscopy (SERS). The results showed that the optimal conditions for the diazotization reaction were at 60 °C for 40 min, using 0.16 M HCl, and 3.00 g/L NaNO . The optimal xanthine oxidase reaction conditions were using 100 U/L xanthine oxidase, conducting at 30 °C and pH 7.0 for 40 min. The calibration curve established at the characteristic Raman peak of 631 cm had a good linear relat..

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University of Melbourne Researchers

Grants

Awarded by Zhejiang Province Public Welfare Technology Application Research Project


Awarded by Ningbo Public Welfare Technology Application Research Project


Awarded by National Key R&D Program of China


Awarded by Science and Technology Program of Zhejiang Food and Drug Administration


Funding Acknowledgements

This work was supported by Zhejiang Province Public Welfare Technology Application Research Project (LGN19C200010, LGN20C200013), Ningbo Public Welfare Technology Application Research Project (2019C10028, 2019C10032), National Key R&D Program of China (2018YFD0901105), Science and Technology Program of Zhejiang Food and Drug Administration (SP2018016), and K.C. Wong Magna Fund of Ningbo University.