title: Technical note: Rapid method for determination of amino acids in milk.
abstract: A rapid method for measurement of amino acids in milk was developed and validated. The method included a first step of milk protein hydrolysis, followed by the derivatization and separation of amino acids by HPLC. Six combinations of hydrolysis agent and temperature-time conditions were compared with a reference method; derivatization procedures as well as HPLC separation were improved. Hydrolysis of milk samples with 6 N HCl at 160 degrees C for 60 min resulted in no significantly differences compared with the reference method but allowed the analysis of a greater number of milk samples in a short time. In addition, this method was characterized by high precision, low repeatability uncertainty, and high accuracy for all amino acids evaluated; the recovery mean value of the single amino acids was 98.38%. The proposed method is, therefore, accurate, simple, rapid, and suitable for large numbers of milk samples.
authors.affiliation: Department of Production and Innovation in Mediterranean Agriculture and Food System (PrIME) University of Foggia, Via Napoli, 25-71100 Foggia, Italy. r.marino@unifg.it
authors.forename: R
authors.initials: R
authors.lastname: Marino
authors.forename: M
authors.initials: M
authors.lastname: Iammarino
authors.forename: A
authors.initials: A
authors.lastname: Santillo
authors.forename: M
authors.initials: M
authors.lastname: Muscarella
authors.forename: M
authors.initials: M
authors.lastname: Caroprese
authors.forename: M
authors.initials: M
authors.lastname: Albenzio
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D000818:Animals; D002417:Cattle; D002851:Chromatography, High Pressure Liquid; D006868:Hydrolysis; D008892:Milk / Q000737:chemistry*; D008894:Milk Proteins / Q000737:chemistry; D012680:Sensitivity and Specificity
chemical_list: D000596:Amino Acids; D008894:Milk Proteins