| With the improve of condition about quality of life, people's concept have a more change to nutrition from quantity to quality. Food quality, especially the color and flavor of animal muscle, will have been pay close attention by more and more people. Mb and Hb are main pigment of animal muscle. IMP and INO are major fresh sweet flavor. How to evaluate and improve meat quality, it is a great task to scholar. Therefore, the methods that IMP, INO, Mb and Hb were determined by CE in animal muscle were established in experiment. Meanwhile, this way offers a rationale for CE technology application in meat parameter evaluation.1 Research on CE in determination of IMP and INO in animal muscle1.1 The standard method was established in determination of IMP and INOBy the L9 (34) orthogonal design, different parameters were optimized such as the concentration of running buffer and pH, the separation voltage and the running temperature. A method has been developed for the simultaneous determination and separation of IMP and INO by high performance capillary electrophoresis. The optimum condition can be illustrated as follows, the running buffer consisted of 20mmol·L-1 K2HPO4～Na2B4O7·10H2O(pH6.5), separation voltage 22kV, running temperature at 25℃, determination wavelength at 248nm, enter sample pressure 0.5psi, enter sample time in 6s. The uncoated capillary column(50μm×60cm) can be applied in the method. Under the optimized condition, the method has a satisfactory result of determination and separation.1.2 The pre-treatment method of IMP and INO was established in animal muscleThe optimal conditions of fore treatment about IMP and INO in animal muscle were established by the selection of extracting agent and centrifugalization. The extracting agent is 7% perchloric acid, centrifuge rotation speed at 5000r·min-1, centrifuge time in 20min.By the experiment results analysis, IMP and INO have completely baseline separation in 10min. this way have a satisfactory precision, and the RSD of content are 1.72% and 0.96%. During the 0.02～0.2mg·ml-1, the peak area have favorable linear correlation with concentration, and the coefficient correlation are 0.9999 and 0.9994. The recovery of retro-plus standard preparation and pro-plus standard preparation was 80.91%～84.14%, 82.75～90.00% and 79.03～82.41, 74.36～80.14%. The accuratissime of fore treatment and HPCE determination are favorable by the result analysis of recovery. The content of IMP and INO in pork, beef, chicken and duck as followed. The content of IMP is 1.55±0.05, 1.20±0.04, 1.81±0.05, 1.26±0.05mg·g-1. The content of INO is 0.59±0.03, 0.61±0.03, 0.81±0.03, 1.49±0.08mg·g-1.2 Research on CE in determination of Mb and Hb in animal muscle2.1 The standard method was established in determination of Mb and HbBy the L9 (34) orthogonal design, different parameters were optimized such as the concentration of running buffer and pH, the separation voltage and the running temperature. A method has been developed for the simultaneous determination and separation of Mb and Hb by high performance capillary electrophoresis. The optimum condition can be illustrated as follows, the running buffer consisted of 50mmol·L-1 citric acid～trisodium citrate(pH2.6), separation voltage 22kV, running temperature at 20℃, determination wavelength at 196nm, enter sample pressure 0.6psi, enter sample time in 7s. The polyacrylamide coated capillary column(50μm×60cm) can be applied in the method. Under the optimized condition, the method has a satisfactory result of determination and separation.2.2 The pre-treatment method of Mb and Hb was established in animal muscleThe optimal conditions of fore treatment about Mb and Hb in animal muscle were established by the selection of extracting agent and centrifugalization. The extracting agent is 10mmol·L-1 Tris-HCl～1mmol·L-1 EDTA(pH8.0), centrifuge rotation speed at 10000r·min-1, centrifuge time in 20min.By the experiment results analysis, Mb and Hb have completely baseline separation in 10min. this way have a satisfactory precision, and the RSD of content are 0.69% and 0.90%. During the 0.05～0.8mg·ml-1, the peak area have favorable linear correlation with concentration, and the coefficient correlation are 0.9998 and 0.9996. The recovery of retro-plus standard preparation and pro-plus standard preparation was 93.26～97.84%, 90.32～97.46% and79.89～84.80%,79.52～83.65%. The accuratissime of fore treatment and HPCE determination are favorable by the result analysis of recovery. The Mb and Hb content of in pork, beef, chicken and duck as followed. The content of Mb is 1.26±0.01, 3.98±0.03, 0.99±0.01, 1.02±0.01mg·g-1. The content of Hb is 0.44±0.02, 1.02±0.01, 0.36±0.01, 0.36±0.01mg·g-1.The method of HPCE that it can determine meat parameters Mb, Hb, IMP, INO were established. These ways have many disadvantages, such as favorable accuracy, convenience, shortcut, low cost, small pollution and so on. So two methods have significant theory and practice purpose to other meat parameter's determination.
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