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The HPLC Analysis of the Concentration and Enantiomeric Purity of Selected Amino Acids in Two Highly Fermented Foods
Author(s) -
Chen Shushi,
Chen NanHurng
Publication year - 2001
Publication title -
journal of the chinese chemical society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.329
H-Index - 45
eISSN - 2192-6549
pISSN - 0009-4536
DOI - 10.1002/jccs.200100108
Subject(s) - chemistry , phenylalanine , leucine , fermentation , food science , amino acid , derivatization , enantiomer , high performance liquid chromatography , composition (language) , chromatography , organic chemistry , biochemistry , linguistics , philosophy
A HPLC system linked to a variable wavelengths UV detector was used to sequentially determine the total concentration and enantiomeric composition of two selected free amino acids (leucine, phenylalanine) in two highly fermented foods, bean curd and paste soy bean (i.e., miso), after their derivatization with N ‐benzoyl chloride. As was expected, fermented bean curds tended to have a higher percentage of D‐enantiomers and greater total amount of amino acids than paste soy beans or fermented soy beans as reported previously. In one case, the relative amounts of D‐phenylalanine and D‐leucine exceeded 40% of the individual amino acids. Interestingly, paste soy bean made in Japan is found to be better than that made in Taiwan in terms of a higher total level of amino acids and a lower percentage of D‐enantiomers. In most samples, leucine was found to have a lower average percentage of D‐enantiomer but higher total concentration than phenylalanine. This finding is consistent with what was observed for fermented soy beans. Only a trace of amino acids (leucine, phenylalanine) was found in raw soybeans and bean curd, which was thought to be a result of a lack of microbial activities ( e.g ., fermentation, aging, etc.).