Determination of 2-Pyrrolidone-5-carboxylic Acid in Tomato and Its Products by Isotachophoresis

概要

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A new method using isotachophoresis for the determination of 2-pyrrolidone-5-carboxylic acid (PCA) in foods was investigated. This method is simple and accurate when the condition of electrolyte is adequately chosen. PCA in foods has been ordinarily analyzed by the various method, for example, column chromatography method and carboxylic acid analyzer method. However, these methods were complicated and influenced by glutamine, the precursor of PCA. In this study, the authors chose tomato and its products as the samples, because the PCA contents in them had been supposed to influence their quality. Concluding remarks are as follows. 1) A combination of leading electrolyte of pH value 5.70, containing 0.02M histidine and 0.01M HCl, and terminating electrolyte, containing 0.01M glutamic acid, was most suitable for the quantitative analysis of PCA. 2) This method was very simple and the accuracy was proved through the recovery test. Then this method is able to solve the difficulty in the ordinary method. 3) PCA content in tomatoes was proved to during the ripening and the ripen fruits showed the highest content. 4) PCA content in the tomato products was higher than that in the raw materials.
公益社団法人日本栄養・食糧学会の論文