Published:Journal of Chromatographic Science,
ISSN 0021-9665Volume
40, Number 1, January 2002, pp. 14-18
High-Performance Liquid Chromatographic Analysis of Free Amino
Acids in Fruit Juices Using Derivatization with 9-Fluorenylmethyl-Chloroformate
A.
Fabiani, A. Versari*, G.P. Parpinello, M. Castellari, and S. Galassi Corso di
Laurea in Scienze e Tecnologie Alimentari, Universitą di Bologna, Via Ravennate,
1020 47023 Cesena (FC), Italy
A simple, rapid, and reliable reversed-phase high-performance
liquid chromatographic method for the analysis of 16 amino acids of main interest
in commercial fruit juices (pear, orange, grapefruit, pineapple, peach, and
apricot) is described. No sample cleanup is required. The pH of the fruit juices
is adjusted to alkaline value (8.5) using 200mM borate buffer, then amino acid
is converted to stable derivatives using 9-fluorenylmethyl-chloroformate. The
excess of derivatization reagent is removed by a hydrophobic amine, 1-amino-adamantane
hydrochloride. The derivatization procedure is simple, fast, and described in
detail. Amino acids are detected at 263 nm and eluted within 35 min. The calibration,
precision ( 6.1%), and recovery (102% ± 4%) of the method are reported.
The conditions of separation are optimized; however, serine partially overlapped
with aspartic acid. The amino acid profile of fruit juices is consistent with
data from the literature.
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