A sensitive and economical method for simultaneous determination of D/L- amino acids profile in foods by HPLC-UV: Application in fermented and unfermented foods discrimination

被引：13

作者：

Gao, Li ^{[1
]}

Xu, Piao ^{[1
]}

Ren, Jiaoyan ^{[1
]}

机构：

[1] South China Univ Technol, Sch Food Sci & Engn, Guangzhou, Guangdong, Peoples R China

来源：

FOOD CHEMISTRY | 2023年 / 410卷

基金：

国家重点研发计划;

关键词：

D-amino acids; Chiral amino acid profile; High-performance liquid chromatography; Derivatization; Quality control; CHROMATOGRAPHIC DETERMINATION; O-PHTHALDIALDEHYDE; DERIVATIZATION; RACEMIZATION;

D O I：

10.1016/j.foodchem.2022.135382

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This work described a sensitive and economical HPLC-UV method with FDAA derivatization to simultaneously detect 36 D/L-amino acids, which provides higher sensitivity and lower cost than other HPLC-based methods. It was validated for linearity range (8-1000 mu mol/L), limits of detection (2.68-62.44 pmol/L), limits of quantifi-cation (2.93 to 208.13 pmol/L), intraday precision (0.30 % -5.31 %), interday precision (1.96 % -8.04 %) and accuracy (86.53 % -121.46 %). This method was then applied in the determination of D/L-amino acids abundance in fermented and unfermented food materials and showed the characteristics of each type of foods. The method also demonstrated good performance in another application case for the discrimination of different types of food materials based on D/L-amino acids profile. It emphasizes the ability of the method to study the characteristics, distribution and abundance of D-amino acids in foods and their potential application in food quality control.

引用

页数：11