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Determination of methionine by gas–liquid chromatography: Methods for the elimination of an interfering component present in some fish meals
Author(s) -
Duncan Alexander,
Ellinger Gabrielle M.,
Glennie Robert T.
Publication year - 1984
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740350404
Subject(s) - methionine , chemistry , chromatography , performic acid , gas chromatography , fish <actinopterygii> , thiocyanate , elution , amino acid , biochemistry , biology , fishery
Abstract Intact methionine residues in food proteins, including a limited number offish meals, have been determined using gas chromatography to measure methyl thiocyanate released after CNBr reaction. However, methionine values for certain fish products determined by that method have been found to be low and variable compared with those determined by ion‐exchange chromatography after performic acid oxidation. This was traced to the presence of a component of many fish meals that, when reacted with CNBr, gave a product which co‐eluted with the internal standard, ethyl thiocyanate. A method was developed to eliminate this interference and allow methionine determinations to be carried out using the same gas chromatographic procedure.