Stability of N-acetylglutamine and glutamine in aqueous solution and in a liquid nutritional product by an improved HPLC method

被引：19

作者：

Snowden, MK ^{[1
]}

Baxter, JH ^{[1
]}

Bergana, MM ^{[1
]}

Reyzer, I ^{[1
]}

Pound, V ^{[1
]}

机构：

[1] Abbott Labs, Ross Prod Div, Columbus, OH 43219 USA

来源：

JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 01期

关键词：

glutamine; N-acetylglutamine; HPLC assay; stability; enteral nutrition;

D O I：

10.1111/j.1365-2621.2002.tb11415.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Stability of N-acetylglutamine (NAQ) in aqueous solutions from pH 2.0 to 8.0 and at 100degreesC and in a liquid nutritional product was compared to glutamine using an improved HPLC method that allowed quantitation of degradation products. NAQ was stable for 6 mo at pH > 4.0 at about 20degreesC. N-acetylglutamic acid, the major degradation, was found in samples stored for greater than or equal to2 wk. At pH 4.0 and higher, it remained at <1% through 6 mo. At pH 2.0 and 3.0, N-(2,6-dioxo-3-piperidinyl) acetamide was also detected. Pyroglutamic acid formed at pH ≤ 3.0. No degradation of NAQ was observed in a liquid nutritional product (pH = 6.5) after 3 mo.

引用

页码：384 / 389

页数：6

共 14 条

[1] STABILITY OF GLUTAMINE AND PYROGLUTAMIC ACID UNDER MODEL SYSTEM CONDITIONS - INFLUENCE OF PHYSICAL AND TECHNOLOGICAL FACTORS [J].