title: Carbon-13 pulsed fourier transform nuclear magnetic resonance spectroscopic determination of 4-hydroxy-l-proline in meat-comparison with the colorimetric method.
abstract: The 4-hydroxy-l-proline content of a variety of meats and meat products was determined both by carbon-13 pulsed Fourier transform nuclear magnetic resonance (FTNMR) spectroscopy and by a traditional colorimetric method. These two fundamentally different methods gave results which were in good agreement; both methods require chemically free 4-hydroxy-l-proline from hydrolysis which is the time-consuming experimental step. The relative merits are discussed with reference to specifity, operator time and sample throughput. Observation of 4-hydroxy-l-proline without time-consuming hydrolysis by (13)C-FTNMR spectroscopy was found to be possible with collagen and with carbohydrate-free meat samples. Direct observation without such hydrolysis could be useful as a rapid survey method if carbohydrate interferences can be eliminated.
authors: Laboratory of the Government Chemist, Cornwall House, Stamford Street, London SEI 9NQ, Great Britain.
authors: I K
authors: IK
authors: O'Neill
authors: M L
authors: ML
authors: Trimble
authors: J C
authors: JC
authors: Casey