Capillary electrophoresis method with UV-detection for analysis of free amino acids concentrations in food
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- 作者：Mei Musa Ali Omara ; b ; c ; Abdalla Ahmed Elbashirb ; aaelbashir@uofk.edu" class="auth_mail" title="E-mail the corresponding author ; hajaae@yahoo.com" class="auth_mail" title="E-mail the corresponding author ; Oliver J. Schmitza ; oliver.schmitz@uni-due.de" class="auth_mail" title="E-mail the corresponding author
- 关键词：Amino acids ; Capillary electrophoresis ; 4-Chloro-7-nitro-2 ; 1 ; 3-benzoxadiazole (NBD-Cl) ; Food
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 January 2017
- 年：2017
- 卷：214
- 期：Complete
- 页码：300-307
- 全文大小：1058 K
文摘
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Simple capillary electrophoresis with UV-detection method (CE-UV) was optimized and validated for determination of amino acids.
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Several parameters (pH, temperature, reaction time and NBD-Cl concentration) affects derivatization procedure were optimized.
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The method was validated in terms of limit of detection (LOD), linearity, accuracy and precision and successfully applied for the determination of amino acids in Sudanese food samples.
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The measured asparagine concentration in food samples were correlated with concentration of acrylamide in food final product measured in our previous study.