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The determination of amino acids composition of the traditional
Lian Xia; Jinmao You
2011-02-02
Source PublicationInternational journal of food science and technology
ISSN0950-5423
Volume46Issue:6Pages:1164-1170
AbstractIn 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.
Indexed BySCI
Document Type期刊论文
Identifierhttp://210.75.249.4/handle/363003/2244
Collection中国科学院西北高原生物研究所
Recommended Citation
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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