公开(公告)号：US5024816A

公开(公告)日：1991-06-18

申请号：US445924

申请日：1989-12-05

申请人： Kei Arai ,  Minoru Ohashi ,  Yoshio Utsugi ,  Osamu Oka ,  Kenichi Numazawa ,  Kenji Miwa ,  Kenzo Sugawara

发明人： Kei Arai ,  Minoru Ohashi ,  Yoshio Utsugi ,  Osamu Oka ,  Kenichi Numazawa ,  Kenji Miwa ,  Kenzo Sugawara

IPC分类号： C12Q1/26 ,  C12Q1/42 ,  C12Q1/48 ,  C12Q1/68 ,  G01N33/12

CPC分类号： G01N33/12

摘要： Disclosed is a method for determining the degree of freshness of such raw, frozen and processed perishable foodstuffs as meat, poultry and fish and an instrument therefor. The degree of freshness can be easily determined by the method of the present invention in shorter periods of time than by the conventional methods.The method of this invention comprises determining the amount of certain decomposition products of adenosine triphosphate such as hypoxanthine, inosine and inosinic acid by measuring the consumption of dissolved oxygen while each compound is subjected to action by certain enzymes, i.e., hypoxanthine by xanthine oxidase, inosine by nucleoside phosphorylase and inosinic acid by alkaline phosphatase, nucleoside phosphorylase and xanthine oxidase.

摘要翻译： 公开了一种用于确定作为肉类，禽类和鱼类的生的，冷冻和加工的易腐食品的新鲜度的方法及其仪器。 通过本发明的方法可以在比较常规方法更短的时间段内容易地确定新鲜度。 本发明的方法包括通过测量溶解氧的消耗来测定三磷酸腺苷的某些分解产物的量，例如次黄嘌呤，肌苷和肌苷酸，同时每种化合物受到某些酶的作用，即次黄嘌呤通过黄嘌呤氧化酶，肌苷 由核苷磷酸化酶和肌苷酸通过碱性磷酸酶，核苷磷酸化酶和黄嘌呤氧化酶。