A sensitive HPLC-FLD method combined with multivariate analysis for the determination of amino acids in l-citrulline rich vegetables
| Autor: | Guddadarangavvanahally K. Jayaprakasha, Jashbir Singh, Karen A. Corleto, Bhimanagouda S. Patil |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
030309 nutrition & dietetics
lcsh:TX341-641 01 natural sciences 03 medical and health sciences chemistry.chemical_compound Vegetables Citrulline Amino Acids Acetonitrile Chromatography High Pressure Liquid Pharmacology chemistry.chemical_classification 0303 health sciences Chromatography 010401 analytical chemistry lcsh:RM1-950 L-citrulline 0104 chemical sciences Amino acid Solvent lcsh:Therapeutics. Pharmacology chemistry Multivariate Analysis Methanol Sodium acetate lcsh:Nutrition. Foods and food supply Food Science Squash |
| Zdroj: | Journal of Food and Drug Analysis, Vol 27, Iss 3, Pp 717-728 (2019) |
| ISSN: | 1021-9498 |
| Popis: | The proposed analytical method reports the separation and quantification of 21 amino acids including l-citrulline from fresh vegetables and commercial juices using a C8 column. Optimal separation conditions for amino acids analysis were obtained with 20 mM sodium acetate (solvent A) and water with organic modifier acetonitrile and methanol (solvent B; 18/50/32 V/V). The ideal pH and column temperature were found to be 5.40 and 35 °C, respectively. The LOD and LOQ values were obtained in the range of 0.02–0.19 ng/mL and 0.04–0.39 ng/mL for all amino acids respectively. Relative standard deviations (RSD) of intraday and interday analysis were found to be |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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