Journal
MEAT SCIENCE
Volume 82, Issue 1, Pages 139-142Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2008.12.011
Keywords
Zn protoporphyrin IX; Protoporphyrin IX; Heme; Parma ham; HPLC determination
Categories
Ask authors/readers for more resources
We measured the contents of Zn protoporphyrin IX (ZPP), heme and protoporphyrin IX (PPIX) in Parma ham by simultaneous analysis using high-performance liquid chromatography (HPLC). Extraction with ethyl acetate-acetic acid (4:1) was suitable for the quantitative analysis of ZPP. The contents of heme, ZPP and PPIX in Parma ham were 15.0-29.9, 27.7-47.0 and 0.4-1.1 mu g/g, respectively, and total content of porphyrin was 43.7-76.6 mu g/g. The amount of ZPP in Parma ham was larger than that of heme, and ZPP accounted for 60-70% of all porphyrins. (c) 2008 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available