[The determination of free and bound methylated nucleobases in food].
The following method was developed for the qualitative and quantitative determination of methylated purine and pyrimidine bases in food; some RNA-rich food was also investigated. The bases were liberated from nucleic acids, nucleotides, and nucleosides by acid hydrolysis with trifluoroacetic and formic acid (1/1, V/V) at 240 degrees C in a pressure-digestion system. Purification and fractionation of hydrolysates were achieved by sorbent extraction with an RP 18 column and a cation exchange column. The major and methylated nucleobases were determined by ion-exchange chromatography and reversed-phase-HPLC.
Jänicke
S
S
Institut für Biochemie und Lebensmittelchemie, Universität Hamburg.
Montag
A
A
D002851:Chromatography, High Pressure Liquid; D002852:Chromatography, Ion Exchange; D005504:Food Analysis; D006868:Hydrolysis; D009696:Nucleic Acids / Q000737:chemistry / Q000378:metabolism; D009705:Nucleosides / Q000737:chemistry / Q000378:metabolism; D009711:Nucleotides / Q000737:chemistry / Q000378:metabolism; D011687:Purines / Q000032:analysis* / Q000302:isolation & purification; D011743:Pyrimidines / Q000032:analysis* / Q000302:isolation & purification
D009696:Nucleic Acids; D009705:Nucleosides; D009711:Nucleotides; D011687:Purines; D011743:Pyrimidines
Die Bestimmung freier und gebundener methylierter Nucleobasen in Lebensmitteln.