The determination of amino acids composition of the traditional

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	The determination of amino acids composition of the traditional
	Lian Xia; Jinmao You
	2011-02-02
发表期刊	International journal of food science and technology
ISSN	0950-5423
卷号	46 期号:6 页码:1164-1170
摘要	In this study, we developed a method of liquid chromatography with fluoresce detector (LC-FLD) and online mass spectrometry identification (MSI) using 2-[2-(7H-dibenzo [a, g] carbazol-7-yl)-ethoxy] ethyl chloroformate (DBCEC-Cl) as pre-column derivatisation reagent for determination of the amino acids (AAs) in Potentilla anserina L. Separation of the derivatised AA exhibited a good baseline resolution in combination with a gradient elution. All AA derivatives give excellent linear responses with correlation coefficients of >0.9992. The detection limits of each AA were 2.60–24.3 fmol. Eighteen AAs, involving seven essential AAs, were detected in Potentilla anserina L. Quantitative recoveries of the AAs from the Potentilla anserina L. were 84–107%, and the relative standard deviation values were <1.45%. The established method in this study was sensitive and precision enough to separate and quantify AA composition of Potentilla anserina L. Good compositional data were obtained from the analysis of the AAs obtained from Potentilla anserina L. root.
收录类别	SCI
文献类型	期刊论文
条目标识符	http://210.75.249.4/handle/363003/2244
专题	中国科学院西北高原生物研究所
推荐引用方式 GB/T 7714	Lian Xia,Jinmao You. The determination of amino acids composition of the traditional[J]. International journal of food science and technology,2011,46(6):1164-1170.
APA	Lian Xia,&Jinmao You.(2011).The determination of amino acids composition of the traditional.International journal of food science and technology,46(6),1164-1170.
MLA	Lian Xia,et al."The determination of amino acids composition of the traditional".International journal of food science and technology 46.6(2011):1164-1170.

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