Determination of epsilon-N-pyrrolylnorleucine in fresh food products.

摘要: e-N-Pyrrolylnorleucine was determined in different fresh food products to study its presence as a normal component of proteins. Twenty-two were screened:  cod, cuttlefish, salmon, sardine, trout, beef, chicken, pork, broad bean, broccoli, chickpea, garlic, green pea, lentil, mushroom, soybean, spinach, sunflower, almond, hazelnut, peanut, and walnut. Foods homogenized, their proteins precipitated with trichloroacetic acid hydrolyzed 2 N NaOH for 20 h, the e-N-pyrrolylnorleucine content by capillary electrophoresis. The e-N-pyrrolylnorleucine, which identified HPLC/MS sardine muscle hydrolysate, ranged 22 foods analyzed from 0.24 6.36 μmol/g. This concentration correlated protein (r = 0.687, p 0.00041). In addition, e-N-pyrrolylnorleucine/lysine ratio found be function lipid, iron, contents 0.881, < 0.0001) directly l...