A fluorometric procedure based upon conversion of the haem moiety of haemoproteins to the free porphyrin by incubation with oxalic acid was employed to determine haemoglobin and myoglobin contents of fish extracts. The haemoproteins were extracted with 0.05M Tris buffer, pH 8.6, and the haemoglobin and myoglobin were separated with DEAE cellulose. Quenching or interference by unidentified substances resulted in low apparent recoveries of added haemoprotein but this could be partially overcome by the addition of potassium ferricyanide or by dialysis or ultra‐filtration.
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Wang et al. (1979) studied this question.
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