Use of NMR spectroscopy in the analysis of carnosine and free amino acids in fermented sausages during ripening

2015 ◽  
Vol 69 (10) ◽  
Author(s):  
Marcel Mati ◽  
Ladislav Staruch ◽  
Michal Šoral
Keyword(s):  
Amino Acids ◽  
Nmr Spectroscopy ◽  
Free Amino Acids ◽  
Free Amino ◽  
High Fat ◽  
Nmr Method ◽  
Fermented Sausages ◽  
Quantitative Changes ◽  
First Time

AbstractQuantitative changes of carnosine and free amino acids in high-fat (43-50 mass %) fermented sausages during ripening were analysed using a 600 MHz VNMRS NMR spectrometer. Seven free amino acids were identified in the samples and a relatively high content of carnosine was observed in the final stage of ripening. The NMR method for the determination of free amino acids and carnosine content applied in this work has been used for the first time and it has proven to be suitable for the analysis of fermented sausages.

scholarly journals A METHOD FOR THE DETERMINATION OF FREE AMINO ACIDS IN RAT ORGANS AND TISSUES

1950 ◽  
Vol 182 (1) ◽  
pp. 29-37
Author(s):  
P.E. Schurr ◽  
H.T. Thompson ◽  
L.M. Henderson ◽  
C.A. Elvehjem
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Rat Organs

Automated Determination of Free Amino Groups in Serum and Plasma Using 2,4,6-Trinitrobenzene Sulfonate

1969 ◽  
Vol 15 (9) ◽  
pp. 891-901 ◽  
Author(s):  
D W Palmer ◽  
T Peters
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Clinical Applications ◽  
Amino Groups ◽  
Automated Method ◽  
Total Free Amino Acids ◽  
Colored Complexes ◽  
Automated Determination

Abstract A simple automated method is described for determining the level of total free amino acids in the blood. The method utilizes the AutoAnalyzer, and is based on the formation of colored complexes by uniting free amino groups with 2,4,6-trinitrobenzene sulfonate (TNBS). Proteins do not interfere because the free amino acids are first separated by dialysis. Characteristics of the reaction and potential clinical applications of the procedure are discussed.

Determination of selected amino acids in milk using dispersive liquid–liquid microextraction and GC-MS

2019 ◽  
Vol 11 (28) ◽  
pp. 3538-3545 ◽  
Author(s):  
Andrew Quigley ◽  
Damian Connolly ◽  
Wayne Cummins
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Ethyl Chloroformate ◽  
Milk Products ◽  
Dispersive Liquid Liquid Microextraction ◽  
Liquid Microextraction

An ethyl chloroformate derivatisation followed by dispersive liquid–liquid microextraction (DLLME) method, combined with GC-MS was developed for the analysis of free amino acids in various milk products.

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