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Highly selective and sensitive determination of free and total amino acids in Apocynum venetum L. (Luobuma tea) by a developed HPLC–FLD method coupled with pre-column fluorescent labelling
CUIHUA SONG; CAIQING ZHANG; GUOLIANG LI; XIAOLONG ZHANG; GUANG CHEN; JINMAO YOU
2011-01-08
Source PublicationInternational Journal of Food Sciences and Nutrition
ISSN0963-7486
Other AbstractAmino acids (AA) are important chemical constituents of tea leaves remarkably influencing the quality of tea. In this study, free AA and total AA in Apocynum venetum L. (Luobuma tea) were estimated by HPLC equipped with fluorescent detector using 2-[2-(7H-dibenzo[a,g]carbazol-7-yl)-ethoxy] ethyl chloroformate (DBCEEC) as a fluorescent labelling reagent. Different parameters for derivatization and separation were optimized. AA were rapidly derivatized within 3 min at room temperature with DBCEEC. In conjunction with a gradient elution, a baseline resolution of 20 analytes was achieved on a reversed-phase Hypersil BDS C18 column. LC separation for the derivatized AA showed good reproducibility. Twenty AA were detected and showed significant linear responses with correlation coefficients (.0.9992). This developed method offered the low detection limit of 2.88–23.4 fmol.
Indexed BySCI
Document Type期刊论文
Identifierhttp://210.75.249.4/handle/363003/2070
Collection中国科学院西北高原生物研究所
Recommended Citation
GB/T 7714
CUIHUA SONG,CAIQING ZHANG,GUOLIANG LI,等. Highly selective and sensitive determination of free and total amino acids in Apocynum venetum L. (Luobuma tea) by a developed HPLC–FLD method coupled with pre-column fluorescent labelling[J]. International Journal of Food Sciences and Nutrition,2011.
APA CUIHUA SONG,CAIQING ZHANG,GUOLIANG LI,XIAOLONG ZHANG,GUANG CHEN,&JINMAO YOU.(2011).Highly selective and sensitive determination of free and total amino acids in Apocynum venetum L. (Luobuma tea) by a developed HPLC–FLD method coupled with pre-column fluorescent labelling.International Journal of Food Sciences and Nutrition.
MLA CUIHUA SONG,et al."Highly selective and sensitive determination of free and total amino acids in Apocynum venetum L. (Luobuma tea) by a developed HPLC–FLD method coupled with pre-column fluorescent labelling".International Journal of Food Sciences and Nutrition (2011).
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