LIQUID-CHROMATOGRAPHIC DETERMINATION OF AMINO-ACID ENANTIOMERS BY DERIVATIZATION WITH O-PHTHALDIALDEHYDE AND CHIRAL THIOLS - APPLICATIONS WITH REFERENCE TO FOOD-SCIENCE

被引:81
作者
BRUCKNER, H [1 ]
LANGER, M [1 ]
LUPKE, M [1 ]
WESTHAUSER, T [1 ]
GODEL, H [1 ]
机构
[1] HEWLETT PACKARD GMBH, WALDBRONN ANALYT DIV, D-76337 WALDBRONN, GERMANY
关键词
D O I
10.1016/0021-9673(94)01052-G
中图分类号
Q5 [生物化学];
学科分类号
071010 ; 081704 ;
摘要
Using a fully automated liquid chromatograph, D- and L-alpha-amino acids (D- and L-AA) were determined in foods and beverages by precolumn derivatization with o-phthaldialdehyde (OPA) combined with the chiral thiol N-isobutyryl-L-cysteine (IBLC) or its enantiomer N-isobutyryl-D-cysteine (IBDC) with the structure (CH3)(2)CHCONHCH(CH2SH)COOH. The resulting diastereomeric isoindole derivatives were resolved on an octadecylsilyl stationary phase using a linear gradient formed from sodium acetate buffer (pH 5.95) and methanol-acetonitrile. For the detection of the isoindoles, their fluorescence at 445 nm when excited at a wavelength of 230 nm was used. The suitability of the LC method was demonstrated by the detection of free D-AA as native constituents of grape juice, their determination in alcoholic fermented beverages (beer and wine), fermented dairy products (coumiss, dietary whey drink, hard cheese), lactic acid fermented cabbage juice, a commercial yeast extract and honey. D-AA were detected in all foodstuffs. The results provide further proof that D-AA are common in microbially fermented foods and that microorganisms (bacteria, yeasts) are major, but not exclusive, sources of free D-AA occurring in foodstuffs.
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页码:229 / 245
页数:17
相关论文
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