Determination of available lysine in infant milk formulae by high-performance liquid chromatography

被引:24
作者
AlbalaHurtado, S [1 ]
BoverCid, S [1 ]
IzquierdoPulido, M [1 ]
VecianaNogues, MT [1 ]
VidalCarou, MC [1 ]
机构
[1] UNIV BARCELONA,FAC FARM,UNITAT NUTR & BROMATOL,E-08028 BARCELONA,SPAIN
关键词
infant formulas; food analysis; lysine; amino acids;
D O I
10.1016/S0021-9673(97)00299-9
中图分类号
Q5 [生物化学];
学科分类号
071010 ; 081704 ;
摘要
A high-performance liquid chromatography (HPLC) method to determine available lysine is proposed. Available lysine was measured by an optimised fluorodinitrobenzene method on the basis of the reactivity of the free epsilon-amino group of the lysine. The classical acid hydrolysis has been improved and shortened from the usual time of 12 h to 2 h 30 min using an oil bath. Optimal resolution and quantitation of N-epsilon-dinitrophenyllysine was obtained with a Nova-Pak C-18 column using an isocratic elution with 35% methanol and 65% 0.01 M sodium acetate buffer (pH 4.5) and a flow-rate of 1 ml/min. Satisfactory results were obtained for the reliability of the method in terms of linearity from 0.1 to 5.0 mg/l of lysine-free base, precision (R.S.D. values between 4.3% and 7.8%), recovery (91.5%) and sensitivity (detection limit of 0.02 mg/l). The proposed method has also been checked for lack of interferences from other dinitrophenyl-amino acids. (C) 1997 Elsevier Science B.V.
引用
收藏
页码:235 / 241
页数:7
相关论文
共 24 条
[11]  
HANDWERCK V, 1960, BIOCHEM J, V76, P54
[13]   STORAGE OF MILK POWDERS UNDER ADVERSE CONDITIONS .1. LOSSES OF LYSINE AND OF OTHER ESSENTIAL AMINO-ACIDS AS DETERMINED BY CHEMICAL AND MICROBIOLOGICAL METHODS [J].
HURRELL, RF ;
FINOT, PA ;
FORD, JE .
BRITISH JOURNAL OF NUTRITION, 1983, 49 (03) :343-354
[14]   NEW ASPECTS OF THE MAILLARD REACTION IN FOODS AND IN THE HUMAN-BODY [J].
LEDL, F ;
SCHLEICHER, E .
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION, 1990, 29 (06) :565-594
[15]  
Long GL, 1983, ANAL CHEM, V55, p712A, DOI [DOI 10.1021/AC00258A001, 10.1021/ac00258a001]
[16]  
MATHESON NA, 1968, J SCI FOOD AGR, V19, P493
[17]  
MAURON J, 1981, PROG FOOD NUTR SCI, V5, P5
[18]  
Mauron J., 1980, In 'Food and health: science and technology' [see FSTA (1980) 12 8A551]., P389
[19]   TOTAL AND AVAILABLE LYSINE DETERMINATIONS USING HIGH-PRESSURE LIQUID-CHROMATOGRAPHY [J].
PETERSON, WR ;
WARTHESEN, JJ .
JOURNAL OF FOOD SCIENCE, 1979, 44 (04) :994-997
[20]  
RABASSEDA J, 1988, J ASSOC OFF ANA CHEM, V71, P350