Simultaneous Determination of Creatine and Creatinine in the Fish Tissue Extracts by High-performance Liquid Chromatography

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  • Shirai Takaaki
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Saitoh Susumu
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Onodera Munenaka
    Department of Food Science and Technology, Tokyo University of Fisheries Iwate Fisheries Technology Center
  • Suzuki Takeshi
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Hirano Toshiyuki
    Department of Food Science and Technology, Tokyo University of Fisheries Department of Oceanography, Tokai University

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  • Simultaneous Determination of Creatine

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Abstract

Simultaneous determination of creatine and creatinine in the extracts prepared from fish tissues was objected by high-performance liquid chromatography (HPLC). The chromatography was carried out using a Wakosil-II 5C18 HG column and UV detector. Creatine and creatinine were eluted at 3.5 and 9.2min, respectively, with 2mM sodium dodecyl sulfate-10mM KH2PO4/25% acetonitrile and at a flow rate of 1ml/min. Creatine and creatinine in raw and heated muscles of alfonsin and saury and the raw muscle, liver, milt, and eggs of pejerrey were determined and compared with colorimetric assay methods previously reported. Creatine and creatinine amounting to 67-537 and 1-12mg/100g, respectively, were detected. Recoveries of creatine and creatinine added to the fish muscle was proven to be satisfactorily high by the HPLC ranging 95-101%.<br> Creatine and creatinine in the cloudy extracts were also detectable in this HPLC.

Journal

  • Fisheries science

    Fisheries science 63 (5), 769-771, 1997

    The Japanese Society of Fisheries Science

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