Determination of amino acids in dry extract of cow brain, meat samples of cow and chicken
Keywords:
RP HPLC with spectrofotometric detection, amino acids, dry extract of cow brain, cow and chicken meat.Abstract
Determination of total amino acids in dry extract of cow brain, chicken meat and free and total amino
acids in cow meat was investigated. The method allows quantitative determination of glutamic acid,
asparaginic acid, hydroxyproline, serine, glycine, histidine, arginine, thryanine, alanine, praline, thyrasine,
valine, isoleucine, leucine, phenylalanine, lysine.
Hydrolysis of protein is necessary for analysis of total amino acid composition of samples. Acid
hydrolysis 6 N hydrochloric acid was used. Nitrogen was introduced in the headspace of the reaction vessel for
prevent the oxidations of amino acids during hydrolysis. Free amino acids were extracted by ethanol.
Precolumn derivatization of amino acids with phenylisothiocyanate (PITC) was applied. HPLC separation of
the derivatives was performed using an ODS column with gradient mobile phase system and UV detector (254
nm).
