Premium
Stability of N‐Acetylglutamine and Glutamine in Aqueous Solution and in a Liquid Nutritional Product by an Improved HPLC Method
Author(s) -
Snowden M.K.,
Baxter J.H.,
Mamula Bergana M.,
Reyzer I.,
Pound V.
Publication year - 2002
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.1365-2621.2002.tb11415.x
Subject(s) - high performance liquid chromatography , chemistry , aqueous solution , degradation (telecommunications) , chromatography , glutamine , acetamide , organic chemistry , amino acid , biochemistry , telecommunications , computer science
Stability of N‐acetylglutamine (NAQ) in aqueous solutions from pH 2.0 to 8.0 and at 100 °C and in a liquid nutritional product was compared to glutamine using an improved HPLC method that allowed quantitation of degradation products. NAQ was stable for 6 mo at pH > 4.0 at about 20 °C. N‐acetylglutamic acid, the major degradation, was found in samples stored for ≥ 2 wk. At pH 4.0 and higher, it remained at < 1% through 6 mo. At pH 2.0 and 3.0, N‐(2,6‐dioxo‐3‐piperidinyl) acetamide was also detected. Pyroglutamic acid formed at pH ≤ 3.0. No degradation of NAQ was observed in a liquid nutritional product (pH = 6.5) after 3 mo.