田本食品の核酸含量
1989 年 36 巻 11 号 p. 934-939
詳細
1989 年 36 巻 11 号 p. 934-939
Nucleic acid contents of 29 kinds of Japanese foods, including 7 kinds of meats and poultries, 3 kinds of eggs, 11 kinds of seafoods, 2 kinds of cereals, 2 kinds of legumes, 2kinds of fungus, 1 kind of fruit and 1 kind of yeast, were determined by SCHMIDT-THANNHAU-SER-SCHNEIDER method or ion-exchange chromatography. The nucleic acid contents ofalmost all samples were in the range of 200 to 400mg per 100g of fresh weight. The sampleswith high nucleic acid content were pork liver, salmon roe, purple laver and baker's yeast. Although proportion ratio of nucleic acid nitrogen to total nitrogen of almost all the sampleswas 2%, that of the samples containing high nucleic acid was more than 10%.
