Ion-pair high performance liquid chromatographic determination of inosinic acid in meat

An ion-pair high performance liquid chromatographic (HPLC) technique is described for the determination of inosinic acid (IMP) in meat. The compound was extracted with perchloric acid and analyzed without cleanup. IMP is effectively separated, identified, and quantitated by using a reverse phase column, with ultraviolet detection. A C8 stationary phase and tetrabutyl ammonium as counter ion are used. Recovery of IMP added to meat at 500 or 2500 ppm levels was more than 95%; the limit of detection for IMP is 50 ppm.