In:
ELECTROPHORESIS, Wiley, Vol. 28, No. 22 ( 2007-11), p. 4150-4155
Abstract:
The aim of this work was to assay seasoning D ‐ or L ‐aromatic amino acids (AAs) in rice‐brewed suspensions, Laozao in Chinese, by chiral ligand‐exchange CE with UV detection and Zn(II) complex as a chiral selecting system. Resolution and peak retention were found to be parallel to the basicity of the AA chiral ligands, and basic L ‐Arg was known to work the best at pH 8.20 compared with L ‐Lys and other AA ligands. Baseline separation of D L ‐aromatic AAs and partially separation of some FMOC‐labeled nonaromatic AAs have been achieved using a running buffer of 5 mM ammonium acetate, 100 mM boric acid, 3 mM ZnSO 4 , and 6 mM L ‐Arg at pH 8.20. The aromatic amino acids in four brands of Laozao were measured in a range of 0.25–20 μg/mL for Typ, 1.00–120 μg/mL for Phe, and 2.50–200 μg/mL for Tyr, with linear regression coefficient all over 0.999. The LOD (S/N = 3) was 0.15 μg/mL for Typ, 0.50 μg/mL for Phe, and 1.25 μg/mL for Tyr. The recovery of the method determined by spiking with the supernates of Laozao as background was 94.0–112.9%. The RSDs of migration time and peak area measured from six injections of tyrosine were 0.2 and 2.7%, respectively, for run‐to‐run, and 1.6 and 3.2%, respectively for day‐to‐day. Interestingly, there were only L ‐Trp, D ‐Tyr, and L ‐Tyr found in the assayed four brands of Laozao. They may serve as an index to recognize the brand of Laozao.
Type of Medium:
Online Resource
ISSN:
0173-0835
,
1522-2683
DOI:
10.1002/elps.200700281
Language:
English
Publisher:
Wiley
Publication Date:
2007
detail.hit.zdb_id:
1475486-1
SSG:
12
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