HPLC determination of amino acids in musts and port wine using OPA/FMOC derivatives

• Type: Article in International Scientific Journal
• Date: 2000

Authors

P. Herbert (Author) Other; P. Barros (Author) Other; Nuno Ratola (Author) Other; Arminda Alves (Author) FEUP

Journal

Title: Journal of Food Science

Vol. 65 No. 7

Pages: 1130-1133

ISSN: 0022-1147

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 50 Citations

ISI Web of Science

Scopus - 63 Citations

Scientific classification

FOS: Engineering and technology

Other information

Authenticus ID: P-000-YWE

DOI: 10.1111/j.1365-2621.2000.tb10251.x

Abstract (EN): Musts and port wines pose specific problems for amino acid analysis because of high sugar content. An HPLC technique was applied to the simultaneous quantification of primary and secondary amino acids in these matrices as their OPA-FMOC derivatives. This method enabled the fully automated analysis of 21 amino acids in 20 minutes. The average detection limit was 1.3 mmole/L, precision was 5%-12% for wine samples and accuracy by the standard addition method was 108.3 % (recovery value). Ten port wine and 43 must samples were analyzed for free amino acid contents. Proline represented 73% of the total for wine samples.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 4