Total and free amino acid contents of popular rice varieties (Oryza sativa L.) consumed in the capital city of Sri Lanka

Autor: Krr Mahanama, P. A. N. Punyasiri, Gvv Liyanaarachchi, Hpps Somasiri, J. D. Kottawa-Arachchi

Publikováno v: Journal of the National Science Foundation of Sri Lanka. 48:199

This study investigated the amino acid composition of eight local and three imported rice varieties frequently consumed by consumers in the capital of Sri Lanka. Investigation included twenty free amino acids (FAAs) analysed using liquid chromatograp

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::108f549b6b22a5de937769e11078a78a
https://doi.org/10.4038/jnsfsr.v48i2.9565

Validation of a reversed-phase high-performance liquid chromatographic method for the determination of free amino acids in rice using l-theanine as the internal standard.

Autor: Liyanaarachchi GVV; Industrial Technology Institute, 363, Bauddhaloka Mawatha, Colombo 7, Sri Lanka. Electronic address: vimarshi@iti.lk., Mahanama KRR; University of Colombo, Colombo 3, Sri Lanka. Electronic address: maha@chem.cmb.ac.lk., Somasiri HPPS; Industrial Technology Institute, 363, Bauddhaloka Mawatha, Colombo 7, Sri Lanka. Electronic address: hpps@iti.lk., Punyasiri PAN; Institute of Biochemistry, Molecular Biology and Biotechnology, University of Colombo, Colombo 3, Sri Lanka. Electronic address: pnimal@hotmail.com.

Publikováno v: Food chemistry [Food Chem] 2018 Feb 01; Vol. 240, pp. 196-203. Date of Electronic Publication: 2017 Jul 14.