An improved method for determining free amino acids by RP-HPLC/DAD with o-phthalaldehyde derivatization: Method evaluation in beers and wines

Rapid methods for amino acid determination are desired to reduce running times, and the main factors involved in the rapid separation of these compounds in HPLC are the columns, solvents, and gradient. The present study refers to a method optimization to rapidly analyze 19 amino acids in RP-HPLC/DAD...

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Veröffentlicht in:	Food chemistry 2024-03, Vol.435, p.137591-137591, Article 137591
Hauptverfasser:	de Sousa Fontes, Viviane Maria, Colombo Pimentel, Tatiana, Martins da Silva, Ana Beatriz, Suely Madruga, Marta, Magnani, Marciane, dos Santos Lima, Marcos
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acid profile Chapada diamantina HPLC IPA beer San Francisco Valley Tropical wines
Online-Zugang:	Volltext
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Beschreibung
Zusammenfassung:	Rapid methods for amino acid determination are desired to reduce running times, and the main factors involved in the rapid separation of these compounds in HPLC are the columns, solvents, and gradient. The present study refers to a method optimization to rapidly analyze 19 amino acids in RP-HPLC/DAD with pre-column derivatization using o-phthalaldehyde. To evaluate the method's robustness, Indian Pale Ale-IPA beers and wines from the San Francisco Valley-SFV and Chapada Diamantina-CHD, Brazil, were analyzed. The method showed acceptable linearity (R2 > 0.992), precision (CV
ISSN:	0308-8146 1873-7072
DOI:	10.1016/j.foodchem.2023.137591