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].
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.
authors.affiliation: College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
authors.forename: Weigang
authors.initials: W
authors.lastname: Gu
authors.forename: Jinjie
authors.initials: J
authors.lastname: Zhang
authors.forename: Mei
authors.initials: M
authors.lastname: Xin
authors.forename: Yanjia
authors.initials: Y
authors.lastname: Yao
authors.forename: Rong
authors.initials: R
authors.lastname: Ji
authors.forename: Bingbing
authors.initials: B
authors.lastname: Lü
authors.forename: Jianchu
authors.initials: J
authors.lastname: Chen
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D000634:Aminoquinolines / Q000737:chemistry; D000818:Animals; D002219:Carbamates / Q000737:chemistry; D002851:Chromatography, High Pressure Liquid / Q000295:instrumentation / Q000379:methods*; D056148:Chromatography, Reverse-Phase / Q000379:methods*; D003296:Cooking / Q000379:methods*; D008460:Meat / Q000032:analysis*; D013552:Swine
chemical_list: C078178:6-aminoquinolyl-N-hydroxysuccinimidyl carbamate; D000596:Amino Acids; D000634:Aminoquinolines; D002219:Carbamates