Taurine in Fresh Seafishes and Processed Seafishes
作者: Pornpimol Muangthai Kanchana Klongnganchui
刊名: Asian Journal of Natural & Applied Sciences, 2015, Vol.4 (4)
来源数据库: Leena and Luna International Pvt Limited
关键词: 2-aminoethanesulfonic acidSeafishesProcessed SeafishesTaurine
原始语种摘要: The aim of this work was to study the effects of processed on taurine content in fishes samples from Gulf of Thailand. Taurine in samples were qualitative tested by thin layer chromatography (TLC) and quantitatively analysed by Ultraviolet –Visible Spectrophotometry technique. The method in the analysis was also validated. The results revealed that the rapid qualitative test by TLC showed all fresh fish samples contain taurine in their.The quantitative analysis of taurine was performed with high sensitivity and selectivity with LOD and LOQ as 6.27 µM amd 189.99 µM,respectively. Taurine in Russel’s snapper contained the highest taurine level approximately as 5548.68 ± 7.78 mg/100g. Processed method such as frying , grilling and steaming effect on taurine content in fish samples.The...
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  • taurine 牛磺酸
  • grilling 
  • effect 效应
  • qualitative 质的
  • contained 容纳的
  • content 品位
  • analysis 分析
  • steaming 蒸汽加工
  • quantitatively 定量的
  • processing 加工