METHOD FOR QUANTIFYING AMINO ACIDS USING HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC) FROM LACTIC FERMENTATION.

摘要

The present invention relates to an HPLC method for quantifying free amino acids in the shrimp-head hydrolysate obtained by means of lactic fermentation.For the purpose of analysis thereof, the samples were derivatized with 9-fluorenylmethyl chloroformate (FMOC). Detection was performed using fluorescence (ex: 270 nm; em: 316 nm) in a column (SGE Hypersyl ODS C18 250 nm 4.6 mm, 5 min) and three solutions were used as mobile phase: in phase A: 30 mm ammonium phosphate (pH 6.5) in 15:85 methanol/water; in phase B: 15:85 methanol/water; and in phase C: 90:10 acetonitrile/water. The pump flowrate was 1.20 mL/min, with a column temperature of 38 DEG C. The method was used to quantify the amino acids present in the liquor obtained as final product in lactic fermentation. It was found that the linearity, precision and recovery of the method are suitable for the quantification of the amino acids selected, the analysed samples containing 20.40, 24.8 and 18.8 Ág/g of dry matter of alanine, vali ne and isoleucine, respectively.