Open AccessDetermination of the total tryptophan in food by high performance liquid chromatography combined with enzyme hydrolysis
Author(s) -
Huyền Trang Lưu Thị,
Trang Vũ Thị,
Ngân Lê Việt
Publication year - 2019
Publication title -
kiểm nghiệm và an toàn thực phẩm/kiểm nghiệm và an toàn thực phẩm (online)
Language(s) - English
Resource type - Journals
eISSN - 2734-9152
pISSN - 2615-9252
DOI - 10.47866/2615-9252/vjfc.64
Subject(s) - chromatography , chemistry , high performance liquid chromatography , hydrolysis , detection limit , reproducibility , enzymatic hydrolysis , methanol , biochemistry , organic chemistry
High performance liquid chromatography was applied for the determination of tryptophan in food. The sample was hydrolyzed in a duration from 16 to 24 hour by protease enzyme at 50 oC. The extract was separated on the C8 reversed phase column with mobile phase of NaH2PO4 50mM pH 2.3: Methanol (82:18; v/v). The linearity of the method was kept in the range of 0.5 - 50 mg/L. Limit of detection was found to be 4.6 mg/100g. Recovery was determined by standard addition method, giving values of recovery in the range of 97 - 103% and RSD (n = 6) in the range of 0.077 - 2.27%. Internal standard was used to reduce the errors in analysis process and good reproducibility.