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Biochem J. 1995 April 15; 307(Pt 2): 331–333. | PMCID: PMC1136652 |
Levels of pyrroloquinoline quinone in various foods. T Kumazawa, K Sato, H Seno, A Ishii, and O Suzuki Department of Legal Medicine, Showa University School of Medicine, Tokyo, Japan. Abstract The levels of free pyrroloquinoline quinone (PQQ) in various foods were examined by the use of gas chromatography-mass spectrometry. PQQ was extracted from the samples, after addition of [U-13C]PQQ as internal standard, with n-butanol and Sep-Pak C18 cartridges. After derivatization of PQQ with phenyltrimethylammonium hydroxide, molecular peaks at m/z 448 and 462 were used for detection of PQQ and [U-13C]PQQ respectively, by selected ion monitoring. Free PQQ could be detected in every sample in the range 3.7-61 ng/g or ng/ml. Since its levels in human tissues and body fluids are 5-10 times lower than those found in foods, it is probable that PQQ existing in human tissues is derived, at least partly, from the diet. Full text Full text is available as a scanned copy of the original print version. Get a printable copy (PDF file) of the complete article (388K), or click on a page image below to browse page by page. Links to PubMed are also available for Selected References. These references are in PubMed. This may not be the complete list of references from this article. - Salisbury SA, Forrest HS, Cruse WB, Kennard O. A novel coenzyme from bacterial primary alcohol dehydrogenases. Nature. 1979 Aug 30;280(5725):843–844. [PubMed]
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