title: [Rapid determination of 18 amino acids in soy sauce by ultra-performance liquid chromatography with pre-column derivatization].
abstract: 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.
authors: College of Chemistry and Molecular Engineering, Peking University, Beijing 100871, China.
authors: Limei
authors: L
authors: Chen
authors: Yanfen
authors: Y
authors: Shang
authors: Mengbin
authors: M
authors: Zhao
authors: Huwei
authors: H
authors: Liu
mesh_terms: D000596:Amino Acids / Q000032:analysis* / Q000302:isolation & purification; D000634:Aminoquinolines / Q000737:chemistry; D002219:Carbamates / Q000737:chemistry; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D045730:Soy Foods / Q000032:analysis*
chemical_list: C078178:6-aminoquinolyl-N-hydroxysuccinimidyl carbamate; D000596:Amino Acids; D000634:Aminoquinolines; D002219:Carbamates