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Separation of AQC Derivatized Amino Acids with Fluorescence Detection

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Application No.: 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.

Technical Data

Application

Method HPLC

Separation conditions

Mode RP
Substances Alanine, Arginine, Aspartic acid, Cysteine, Glutamic acid, Glycine, Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Proline, Serine, Threonine, Tyrosine, Valine
Key words Amino acids, AQC, precolumn derivatization, food, beverages
CAS number 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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