NEW! Technical Article No. 16
Evaluating the Freshness of Fish Flesh Using the K Value
The K value is an index for estimating the freshness of fish flesh. The amount of adenosine 5’-triphosphate (ATP) in fish flesh is calculated from a method developed in 1959. Since endogenous enzymes degrade ATP in dead seafoods rapidly, the K value can be a quantitative measurement of seafoods’ freshness.
We developed an HPLC method to separate and quantify six ATP related substances in fish flesh extracts. The column used was Shodex™ Asahipak™ GS-320 HQ, a multimode column. The GS-320 HQ provides combinations of several separation modes, such as size exclusion, reversed phase, and ion exchange modes, in different degrees by varying the mobile phases. Using this unique feature, nucleic acid and ATP related substances can be separated under isocratic elution methods.
In this technical article, we focused on following three points to show the effectiveness of Shodex™ Asahipak™ GS-320 HQ for the analysis of ATP related substances.
1. To be able to separate six ATP related substances.
2. To be able to obtain calibration curves, suitable for quantification.
3. The method is not negatively influenced from the sample matrix
✓ adenosine 5′-triphosphate (ATP) dipotasium hydrate,
✓ adenosine 5′-diphosphate(ADP) disodium hydrate,
✓ adenosine monophosphate (AMP),
✓ disodium5′-Inosinate (IMP),
✓ inosine (HxR), and
✓ hypoxanthine (Hx)
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