SIMULTANEOUS DETERMINATION OF LYSINE, LYSINOALANINE, FUROSINE, AND PYRIDOSINE IN FOOD AND FEED

被引：22
作者：
ERBERSDOBLER, HF
HOLSTEIN, B
LAINER, E
机构：
[1] Institut für Physiologie, Physiologische Chemie, und Ernährungsphysiologie im Fachbereich Tiermedizin der Universität München, München 22, D-8000
来源：
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1979年 / 168卷 / 01期
关键词：
D O I：
10.1007/BF01267753
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A method for the simultaneous separation and determination of lysinoalanine (LAL), lysine, furosine and pyridosine with an automatic amino acid analyzer using a single Column 4 buffer- and 3 temperature-programme is described. The procedure needs 160 Minutes analysis time and allows a separation and quantitative determination of LAL when present in amounts of more than 100 ppm (semiquantitative above 10 ppm). All amino acids found in food proteins and all other ninhydrinpositive compounds tested until now do not interfere with the determination. © 1979 J. F. Bergmann Verlag.
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页码：6 / 8
页数：3
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