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Analysis of ATP and its Related Substances in Muscle of Fish and Shellfish (GS-320 HQ)


ATP and its related substances in fish and shellfish were analyzed using Asahipak GS-320 HQ, a multimode column.
Quantification of ATP and its related substances provide a quantitative evaluation of seafood’s’ freshness, as endogenous enzymes degrade ATPs in dead seafoods rapidly.
Please also check the application describing the K value, another indicator of seafood’s freshness.

Sample : 20 µL
Fish extracts, Standards

A: Very fresh Okhotsk atka mackerel
(Pleurogrammus azonus)
B: Very fresh Rainbow trout
(Oncorhynchus mykiss)
C: Fresh Japanese amberjack
(Seriola quinqueradiata)
D: Not fresh Chum salmon
(Oncorhynchus keto)
E: 10 ppm Standards

1. ATP
2. ADP
3. AMP
4. IMP
5. Inosine
6. Hypoxanthine

Sample provided by: Dr. Takeya Yoshioka, Hokkaido Industrial Technology Center (Hakodate Regional Industry Promotion Organization)

Columns      : Shodex Asahipak GS-2G 7B (7.5 mmI.D. x 50 mm)
               + GS-320 HQ (7.5 mm I.D. x 300 mm)
Eluent       : 0.2 M Phosphate buffer (pH2.9)
Flow rate    : 0.6 mL/min
Detector     : UV (260 nm)
Column temp. : 40 °C

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