An ion-pair high performance liquid chromatographic (HPLC) technique is described for the determination of inosinic acid (IMP) in meat. The compound was extracted with perchloric acid and analyzed without cleanup. IMP is effectively separated, identified, and quantitated by using a reverse phase column, with ultraviolet detection. A C8 stationary phase and tetrabutyl ammonium as counter ion are used. Recovery of IMP added to meat at 500 or 2500 ppm levels was more than 95%; the limit of detection for IMP is 50 ppm.

No abstract

A high performance liquid chromatographic procedure was developed for the simultaneous determination of nicotinic acid and nicotinamide in foods. The system is based on the reverse-phase ionpair chromatography on a 25cm "LiChrosorb RP-8" column and uses tetra-n-butyl ammonium bromide as counter ion and a UV absorption detector set at 260nm.Average recovery values of nicotinic acid and nicotinamide added to beef and flatfish meat were in the range of 96-102% and the detection limits of them were 0.5mg%.All the foodstuffs analyzed contained nicotinamide, whereas a few of them contained nicotinic acid in addition to nicotinamide. The nicotinamide content ranged from 2-8mg% in beef and chicken meat and from 0.6-12.3mg% in fish meat.Sea-water fishes contained more nicotinamide than those of fresh-water fishes.