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CE methods for the determination of non‐protein amino acids in foods
Author(s) -
CastroPuyana María,
Crego Antonio Luis,
Marina María Luisa,
GarcíaRuiz Carmen
Publication year - 2007
Publication title -
electrophoresis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.666
H-Index - 158
eISSN - 1522-2683
pISSN - 0173-0835
DOI - 10.1002/elps.200700169
Subject(s) - amino acid , derivatization , capillary electrophoresis , chemistry , chromatography , protein quality , electrophoresis , biochemistry , mass spectrometry
In addition to the 20 amino acids universally distributed as protein constituents in living organisms, there are other amino acids of non‐protein origin that can be found in foods. The determination of these non‐protein amino acids is interesting since they can be indicative of the quality and safety of foods. This work presents for the first time an updated and comprehensive review devoted to show the possibilities of capillary electrophoresis for the determination of non‐protein amino acids in food samples. The results reported have been classified according to the chemical structure of the non‐protein amino acid studied. Separation conditions as well as detection systems used have been detailed since most of these amino acidic compounds do not posses chromophore groups detectable by conventional UV‐Vis detection, being in this case necessary a previous derivatization step. Finally, the application of microchip electrophoresis to the determination of non‐protein amino acids in foodstuffs is also included in this review.