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＜departmental bulletin paper＞
Flow Injection Determination of Tyramine and Its Related Compounds by Use of Immobilized Tyramine Oxidase Column and Its Application to Discrimination for Decomposition of Beef

Creator
Creator Name
高, 玲媛
Gao, Ling Yuan
Affiliation
Affiliation Name
九州大学農学部食品分析学教室
Laboratory of Food Analysis, Faculty of Agriculture, Kyushu University
Creator Name
歳島, 豊
Osajima, Yutaka
Affiliation
Affiliation Name
九州大学農学部食品分析学教室
Laboratory of Food Analysis, Faculty of Agriculture, Kyushu University
Author PID
K001554
Creator Name
松本, 清
Matsumoto, Kiyoshi
Affiliation
Affiliation Name
九州大学農学部食品管理学教室
Laboratory of Food Quality Control, Faculty of Agriculture, Kyushu University
Language
Japanese
Publisher
九州大學農學部
Faculty of Agriculture, Kyushu University
Date
1993-03
Source Title
Science bulletin of the Faculty of Agriculture, Kyushu University
Vol
47
Issue
3/4
First Page
181
Last Page
185
Publication Type
Version of Record
Access Rights
open access
JaLC DOI
https://doi.org/10.15017/23441
Related DOI
九州大學農學部學藝雜誌 || 47(3/4) || p181-185
Science bulletin of the Faculty of Agriculture, Kyushu University || 47(3/4) || p181-185
http://www.agr.kyushu-u.ac.jp/
Related URI
九州大學農學部學藝雜誌 || 47(3/4) || p181-185
Science bulletin of the Faculty of Agriculture, Kyushu University || 47(3/4) || p181-185
http://www.agr.kyushu-u.ac.jp/
Relation
九州大學農學部學藝雜誌 || 47(3/4) || p181-185
Science bulletin of the Faculty of Agriculture, Kyushu University || 47(3/4) || p181-185
http://www.agr.kyushu-u.ac.jp/

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Details

Record ID
23441
Peer-Reviewed
Unrefereed
Subject Terms
食品科学
牛肉
鮮度
フローインジェクション分析法
チラミン
food science
beef
freshness
flow injection analysis
tyramine
ISSN
0368-6264
NCID
AN0005519X
Notes
A flow injection analytical system for monitoring the decomposition of beef was developed. The system included an immobilized enzyme reactor, in which tyramine oxidase was　immobilized on controlled pore glass supports. Oxygen consumption involved in tyramine oxidase enzyme reaction was monitored. The carrier solution used was 0.1 M phosphate buffer (pH7.0). The detection limit was 0.02 mM, and the range for determination was 0.05-1.0 mM. The relative standard deviation was 1.8% for 10 successive determinations at 0.5 mM level. The determination frequency was 30 tests per hour. The immobilized enzyme also responded to tryptamine and phenethylamine, but did not show any reaction to dimethylamine, trimethylamine and hexamethylenediamine. When the system was applied to monitoring of the decomposition of beef, a steep increase of the response was observed between the storage period (2℃) of 12 days and 18 days. The system appeared to be useful for monitoring the decomposition of beef meat.
チラミンオキシダーゼを多孔性ガラス担体に固定化したリアクターを用いて, 牛肉の鮮度劣化をモニターするFIAシステムを構築した. キャリヤー溶液に0.1M リン酸塩緩衝液(pH7.0)を用い, チラミンオキシダーゼの酵素反応に伴う酸素減少量をモニターした. チラミンの検出限界は0.02mM, 定量範囲は0.05-1.0mM, 相対標準偏差は1.8%(0.5mM, n=10)であり, 1時間当り30検体の測定が可能であった. 本酵素カラムはトリプタミン, フェネチルアミンにも応答するが, ジメチルアミン, トリメチルアミン, ヘキサメチレンジアミンには応答を示さなかった. 本システムを貯蔵牛肉(2℃)の鮮度劣化判定に適用したところ, 12日目から18日目までに急激な応答の増大が認められ, 鮮度劣化判定に利用できるものと考えられた.
Created Date 2012.08.02
Modified Date 2022.11.11

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