本研究探討以氣相層析法（gas chromatography, GC）定量經過一氧化碳（CO）氣體處理過之鮪肉的 CO 殘存量，結果發現在 GC 的分離管柱之後加裝還原管，使 CO 變成甲烷之後再進入火焰離子偵檢器（FID），可使儀器的靈敏度較未裝還原管者提高 200 倍，感度可達20μg/kg of meat 的程度，而且 GC 所呈現的波峰面積與 GC 的注入量相關性很高（r>0.99），可以用來做為定量魚肉中 CO 殘存量之用。
將紅色深淺程度不同之鮪肉，同樣以 CO 氣體處理５天，其結果顯示肌紅蛋白（myoglobin，Mb）的含量愈多者，其鮪肉中 CO 的殘存量也愈高。不同試樣之間，CO 與 Mb 的莫耳數比例約在11～13％之間。

An attempt was made to determine the carbon monoxide (CO) residue in tuna flesh being treated with CO gas. Gas chromatography (GC) equipped with a reducing column after the main column to change CO to methane before entering the FID, was used to measure the CO residue. Its determination conditions were discussed. The sensitivity improved 200 times than using GC without a reducing column. Sensitivity limit was about 20 mg/kg of meat. There was a high correlation (r>0.99) between the response peak area and the amount of CO gas injected. These results suggested that quantitative determination by GC was appropriate. Several tuna flesh having different grade of red color were treated with CO gas for 5 days. Higher CO residue was found in the flesh contained more myoglobin. The molar ratio of CO to Mb was about 11 ～ 13%.