Simple extraction procedure for free amino acids determination in selected gluten-free flour samples

被引：18
作者：
Kowalska, Sylwia [1 ]
Szlyk, Edward [1 ]
Jastrzebska, Aneta [1 ]
机构：
[1] Nicolaus Copernicus Univ Torun, Fac Chem, Chair Analyt Chem & Appl Spect, Gagarin 7 Str, PL-87100 Torun, Poland
来源：
EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2022年 / 248卷 / 02期
关键词：
Optimisation of extraction; Free amino acids; Gluten-free flours; Ninhydrin; Chromatographic analysis; Isotachophoretic analysis; TANDEM MASS-SPECTROMETRY; LIQUID-CHROMATOGRAPHY; SENSITIVE ANALYSIS; PHENOLIC-COMPOUNDS; ANTIOXIDANT; SEEDS;
D O I：
10.1007/s00217-021-03896-7
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The simple extraction of flours samples followed by free amino acids determination procedures was studied and optimised. The conditions of amino acids derivatisation reaction with ninhydrin for chromatographic determination of free amino acids sum was discussed. The developed method was processed in terms of linearity, precision, accuracy, and limits of detection and quantification. Moreover, capillary isotachophoresis and HPLC methods were applied for individual free amino acids determination. The proposed extraction procedure is simple, fast and convenient for different flours samples. Studied procedures were used for free amino acids determination in twelve gluten-free flour samples (corn, oat, soy, rice, pumpkin, millet, peanut, hemp seed, buckwheat, amaranth, pea and chickpea) and the obtained results were compared with wheat flour.
引用
收藏
页码：507 / 517
页数：11
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