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Taste components of chicken bones: II. Non-protein nitrogenous composition


Taste components of chicken bones: II. Non-protein nitrogenous composition



Nippon Nogeikagaku Kaishi 41(10): 546-550



As a part of study on the taste components of chicken bones, free amino acids and organic bases were determined on the fractions eluted from Amberlite IRC-50 and IR-120 resins. Free amino acids were analyzed by an amino acid analyzer. Among those amino acids, lysine, glutamic acid, 1-methyl-histidine and alanine were found abundantly. Organic bases were separated by chromatography on a column of the cation-exchange resin (Dowex-50), purine and pyrimidine bases were determined by their ultraviolet absorption, and betaine and other quaternary nitrogen compounds were determined by spectrophotometric measurement of their ammonium reineckate salt. Among those organic bases, creatine, betaine, xanthine and hypoxanthine were found abundantly.

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