Published:Journal of Chromatographic Science,
ISSN 0021-9665Volume
39, Number 1, January 2001, pp. 39-43
Liquid
Chromatographic Determination of the Total Available Free and Intrachain Lysine
in Various FoodsA.
Hernández*, M.A. Serrano, M.M. Muñoz, and G. Castillo Departamento de Nutrición y Bromatología,
Universidad de Alcalá, 28871–Alcalá de Henares, Madrid, Spain
A method for
the quantitative determination of the total available lysine in various foods
is developed. The method is based on the reaction of the amino groups on the
lysine molecule with fluorodinitrobenzene and is capable of furnishing simultaneous
determination of the available intrachain lysine (known as N-e- [2,4-dinitrophenyl]-L-lysine)
or the available free and/or N-terminal lysine (known as N,N’-di-[2,4-dinitrophenyl]-L-lysine).
Optimum conditions for separation and quantitation are studied. The results
show the proposed method to be both accurate and precise and suitable for food
samples containing hydrolyzed proteins.
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