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  • Title: [Determination of free amino acids in the pork and its broth cooked by different methods using reversed-phase high performance liquid chromatography coupled with pre-column derivatization].
    Author: Gu W, Zhang J, Xin M, Yao Y, Ji R, Lü B, Chen J.
    Journal: Se Pu; 2011 Oct; 29(10):1041-5. PubMed ID: 22268364.
    Abstract:
    A reversed-phase high performance liquid chromatographic (RP-HPLC) method was developed for the determination of 17 amino acids in the pork and its broth cooked by different methods. 6-Aminoquinolyl-N-hydroxyl-succinimidyl-carbamate (AQC) was used as pre-column derivatization reagent. In the RP-HPLC method, a Nova-Pak C18 column was used with the dilution of AccQ x Tag Eluent A, acetonitrile and water as the mobile phases in a gradient elution mode. The 17 amino acids were baseline separated within 47 min with ultraviolet (UV) detection at 248 nm. Each amino acid showed good linearity in the range of 1 - 100 micromol/L except cystine (Cys2 ) in the range of 0. 5 - 50 micromol/L with the correlation coefficient (r2) more than 0. 99. The detection limits (S/N = 3) of 17 amino acids were ranged from 0. 29 to 0.96 micromol/L, and the spiked recoveries in a cooked broth sample were from 86. 5% to 101.0%. The results showed that the proposed method can be applied to determine amino acids for meat quality assessment and process optimization with simple pretreatment and good separation.
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