Amino acids are active biomolecules and often present in food and beverages. There is a continued interest in the development of a reliable, rapid and accurate method of analysis for assessing the quality of foods for regulatory purposes. The highly reactive amine derivatization reagent 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) can be used in a one step procedure. The compound reacts with amino acids to form stable unsymmetrical urea derivatives which are readily amenable for analysis by reversed phase HPLC.
1. Asp; 2. Glu; 3. Ser; 4. Gly; 5. ? (Derivatization); 6. Cys; 7. His; 8. Thr; 9. Arg; 10. Ala; 11. AMQ (Derivatization); 12. Pro; 13. NH3; 14. Lys; 15. Tyr; 16. Val; 17. Met; 18. Ile; 19. Leu; 20. Cys Peak 2; 21. Phe
| Method | HPLC |
|---|
| 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, derivatisation, precolumn derivatisation, food, beverage |
| 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 |
Article No.: 15CE181E2G
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Analytical HPLC system with an extended maximum pressure of up to 862 bar with diode array detection (DAD).
Article No.: FoodAnalysis
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