紫外部吸収高速液体クロマトグラフィーによる清涼飲料水中の遊離アミノ酸の分析

概要

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A simple and rapid analytical method was developed for the determination of free amino acids in beverage using reversed-phase HPLC with UV detection. The HPLC conditions were as follows: column, SUMICHIRAL OA-5000 (5μ, 4.6 × 150mm); gradient, linear gradient of 2mM cupric sulfate in water (A solution), and 2mM cupric sulfate in water / acetonitrile (85/15, v/v); flow rate, 0.8mL/min; column temperature, ambient (25℃); detection, UV254nm. Twelve amino acids (Lys, Arg, Gly, Ala, Pro, Val, His, Asp, Met, Ile, Leu, Glu) were well separated in this conditions. The calibration curves were linear from 10μg/mL to 1000 μg/mL of Lys, Val, Asp, Ile, Leu and Glu, and from 10μg/mL to 100μg/mL of Arg, Gly and Ala. The recoveries of 10 amino acids except His and Met, which were not used for commercial beverages, from amino acid free beverage spiked at levels of 50μg/mL were 94.1-120%. The coefficients of variation were less than 6.4%. The recoveries of 7 amino acids except Arg, Gly, Ala, His and Met from amino acid free beverage spiked at levels of 500μg/mL were 94.0-100%. The coefficients of variation were less than 3.4%. The determination limit of each amino acid was 3μg/mL. The present method is to be useful for the analysis of free amino acids in liquid foods.
日本食品化学学会の論文
2007-04-27