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Separation of AQC Derivatized Amino Acids with Fluorescence Detection

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Applikationsnr.: VFD0145J

Separation of AQC Derivatized Amino Acids with Fluorescence Detection

Amino acids are highly active compounds present for example in food and beverages affecting the quality of foodstuffs (taste, aroma and color). There is a continued interest in the development of a reliable, rapid and accurate method for the determination of food quality in regulatory purposes.

Technische Daten

Applikation

Methode HPLC

Trennbedingungen

Modus RP
Substanzen Alanine, Arginine, Aspartic acid, Cysteine, Glutamic acid, Glycine, Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Proline, Serine, Threonine, Tyrosine, Valine
Schlüsselwörter Amino acids, AQC, precolumn derivatization, food, beverages
CAS Nummer 302-72-7, 74-79-3, 617-45-8, 3374-22-9, 617-65-2, 56-40-6, 998-57-6, 443-79-8, 328-39-2, 70-54-2, 59-51-8, 150-30-1, 609-36-9, 302-84-1, 80-68-2, 556-40-6, 516-06-3

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