[Rapid determination of 18 amino acids in soy sauce by ultra-performance liquid chromatography with pre-column derivatization].
Se Pu
; 28(12): 1154-7, 2010 Dec.
Article
en Zh
| MEDLINE
| ID: mdl-21438368
A rapid ultra-performance liquid chromatographic (UPLC) method was developed for the separation and determination of 18 amino acids in soy sauce by using 6-aminoquinolyl-N-hydroxyl-succinimidyl-carbamate (AQC) as pre-column derivatization reagent. The 18 amino acids were separated within 12 min using a BEH C18 column, ultraviolet (UV) detection at 260 nm, ammonium acetate-acetic acid-acetonitrile-water and acetonitrile-acetic acid as the mobile phases with combined gradient elution and gradient flow-rate. A linear relationship between the UV absorbance and the concentration of each amino acid was obtained with the correlation coefficient (r2) above 0.999. The detection limits were ranged from 0.032 mg/L to 0.12 mg/L for different amino acids, and the overall relative standard deviations from 0.72% to 4.05%. The recoveries of 18 analytes in a spiked soy sauce were from 90.2% to 103.7%. With simple pretreatment of the samples and shorter analysis time, the proposed method can be applied to determine amino acids in soy sauce.
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Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Cromatografía Líquida de Alta Presión
/
Alimentos de Soja
/
Aminoácidos
Idioma:
Zh
Revista:
Se Pu
Año:
2010
Tipo del documento:
Article
País de afiliación:
China
Pais de publicación:
China