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HPLC Determination of Amino Acids in Musts and Port Wine Using OPA/FMOC Derivatives
Author(s) -
Herbert P.,
Barros P.,
Ratola N.,
Alves A.
Publication year - 2000
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2000.tb10251.x
Subject(s) - wine , chemistry , chromatography , amino acid , high performance liquid chromatography , detection limit , proline , port wine , sugar , food science , biochemistry , medicine , surgery
Musts and port wines pose specific problems for amino acid analysis because of high sugar content. An HPLC technique was applied to the simultaneous quantification of primary and secondary amino acids in these matrices as their OPA‐FMOC derivatives. This method enabled the fully automated analysis of 21 amino acids in 20 minutes. The average detection limit was 1.3 mmole/L, precision was 5%‐12% for wine samples and accuracy by the standard addition method was 108.3 % (recovery value). Ten port wine and 43 must samples were analyzed for free amino acid contents. Proline represented 73% of the total for wine samples.