Gas—liquid chromatographic determination of free amino acids in fermentation broth during growth of clostridim oncolyticum M 55

1985 ◽  
Vol 328 ◽  
pp. 241-252 ◽  
Author(s):  
G. Gamerith ◽  
G.F.X. Zuder ◽  
A. Giuliani ◽  
H. Brantner
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Fermentation Broth ◽  
Chromatographic Determination ◽  
Liquid Chromatographic Determination ◽  
Liquid Chromatographic

Liquid Chromatographic Determination of Some Amines and Their Amino Acid Precursors in Protein Foods

1988 ◽  
Vol 71 (3) ◽  
pp. 564-568 ◽  
Author(s):  
Frank V Carlucci ◽  
Endel Karmas
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Ion Exchange ◽  
Free Amino ◽  
Standard Addition ◽  
Chromatographic Determination ◽  
Liquid Chromatographic Determination ◽  
Amino Acid Precursors ◽  
Liquid Chromatographic

Abstract A quantitative assay has been developed for putrescine, cadaverine, histamine, and several free amino acids—lysine, arginine, and histidine— as a measure of decomposition. The free amines and amino acids are extracted from tissue with methanol. Aliquots of the extracts are passed through ion-exchange columns which are pH-adjusted to retain the cited compounds. After the respective columns are washed, the amino acids and amines are eluted, dansylated, and chromatographed on a suitably prepared LC instrument. The chromatographic responses for the amino acids and amines are compared with their respective standards to determine their concentrations. Validation of the methodology includes standard addition and calibration experiments

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