Ion-exchange chromatographic determination of hypoglycin A in canned ackee fruit.
An ion-exchange chromatographic method was developed to determine hypoglycin A (HG-A) levels in canned ackee fruit by using an amino acid analyzer. HG-A was extracted by homogenizing the sample in 80% alcohol. An isocratic buffer system, consisting of 30% sodium citrate buffer (pH 3.15) and 70% sodium chloride-sodium acetate buffer (pH 7.40) was used to obtain baseline separation between HG-A and the other amino acids. The system can detect HG-A levels as low as 4.8 micrograms/mL. HG-A levels in the edible portion of fruit in 6 cans ranged from 11.0 to 66.5 mg HG-A/can. Recoveries by standard addition averaged 102.5%.
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Food and Drug Administration, Atlanta, GA 30309.
Landen
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Gelbaum
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Soliman
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D000596:Amino Acids / Q000032:analysis; D002852:Chromatography, Ion Exchange; D003521:Cyclopropanes / Q000032:analysis*; D005519:Food Preservation; D005638:Fruit / Q000032:analysis*; D007005:Hypoglycins / Q000032:analysis*; D009682:Magnetic Resonance Spectroscopy
D000596:Amino Acids; D003521:Cyclopropanes; D007005:Hypoglycins