DOI: 10.36871/vet.zoo.bio.202008009
UDC 543.544: 637.564.047
Authors
N. V. Bogolyubova
Candidate of Biological Sciences, Head of the Department of Physiology
and Biochemistry, All-Russia Research Institute of Animal
Husbandry named after Academy Member L. K. Ernst,
Dubrovitsy, Russian Federation
O. A. Voronina
Candidate of Biological Sciences, Veterinary Doctor, Senior Researcher
of the Department of Physiology and Biochemistry, All-Russia
Research Institute of Animal Husbandry
named after Academy Member L. K. Ernst,
Dubrovitsy, Russian Federation
S. Yu. Zaytsev
Doctor of Biological Sciences, Doctor of Chemistry, Professor, Leading
Researcher at the Department of Physiology and Biochemistry,
All-Russia Research Institute of Animal Husbandry
named after Academy Member L. K. Ernst,
Dubrovitsy, Russian Federation
Abstract
The study of the qualitative composition of the muscle tissue of animals is necessary in connection with the influence of the nutrient content on the technological, taste and dietary properties of meat. The major known changes in the biochemical parameters of the animal tissues are in the content of amino acids and fatty acids, etc. The aim of the work was to compare different chromatographic methods and to identify the most effective of them for the determination of fatty acids and amino acids in pig meat. The following HPLC methods are known for analyzing food products: ultra-HPLC, «hydrophilic» chromatography, two-dimensional and multidimensional HPLC methods, chiral chromatography, express chromatography, capillary HPLC, nano-HPLC, micellar HPLC, HPLC on monolithic columns, HPLC on surface porous sorbents, immunochromatographic methods, green chromatography, high-temperature HPLC. The most common methods for the determination of amino acids and fatty acids are reversed-phase and cation-exchange HPLC.
Keywords
chromatographic methods, fatty acids, amino acids, pig meat.
