Development and evaluation of a GC/FID method for the analysis of free amino acids in quince fruit and jam
Development and evaluation of a GC/FID method for the analysis of free amino acids in quince fruit and jam
复制标题
DOI：
10.2116/analsci.19.1285
复制
发表时间：
2003-09-01
影响因子：
1.6
通讯作者：
Ferreira, MA
中科院分区：
文献类型：
--
作者：
Silva, BM;Casal, S;Ferreira, MA
描述了测定柑橘果实（果肉和果皮）和果酱中 21 种游离氨基酸的 GC/FID 方法。样品制备很简单，包括 SCX 固相萃取 (SPE) 纯化步骤和用氯甲酸乙酯快速衍生化以进行气相色谱分析。使用 CP-Sil 19 CB wcot 熔融石英毛细管柱实现色谱分离。在选定的条件下，通过温度和压力编程，该毛细管柱不仅能够在短时间内分离所有氨基酸，而且分离效果良好。 GC/FID 程序快速、灵敏、重现性好且准确。氨基酸检出限较低，在0.004～0.115 μg/mL之间，方法准确。一般来说，回收率很高。由于其快速且成本低，该技术可用于木瓜产品的质量控制。
A GC/FID methodology for determination of twenty-one free amino acids in quince fruit (pulp and peel) and jam is described. The sample preparation was simple, involving a SCX Solid-Phase Extraction (SPE) purification step and a fast derivatization with ethyl chloroformate for gas chromatographic analysis. The chromatographic separation was achieved using a CP-Sil 19 CB wcot fused-silica capillary column. Under the chosen conditions, with temperature and pressure programming, this capillary column was able to separate all the amino acids not only in a short time but also with good separation. The GC/FID procedure is rapid, sensitive, reproducible and accurate. The detection limit values for amino acids were low, between 0.004 and 0.115 mug/mL, and the method was precise. As a general rule, the recovery values were high. Due to its rapidity and low cost, this technique can be useful in the quality control of quince products.