A sensitive and economical method for simultaneous determination of D/L- amino acids profile in foods by HPLC-UV: Application in fermented and unfermented foods discrimination. (1st June 2023)

• Record Type: Journal Article
• Authors: Gao, Li; Xu, Piao; Ren, Jiaoyan
• Is Part Of: Food chemistry. Volume 410(2023)
• Publication Date: 2023-06-01
• Subjects: HPLC high-performance liquid chromatography -- LOD limits of detection -- LOQ limits of quantification -- FDAA1-fluoro-2 4-dinitrophenyl-5-l-alanine amide -- UV ultraviolet -- BEP bonito elastin peptide -- SP soybean peptide -- WP whey peptide -- CP casein phosphopeptide; d-amino acids -- Chiral amino acid profile -- High-performance liquid chromatography -- Derivatization -- Quality control; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.135382
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The HPLC-UV method could simultaneously detect 36 D/l -amino acids. The HPLC-UV method was fully validated and showed good performance. Fermented and unfermented foods exhibited different D/l -amino acids profiles. Each food material showed unique D/l -amino acids profile. D/l -amino acids profile could be used for discrimination of different types of foods. Abstract: This work described a sensitive and economical HPLC-UV method with FDAA derivatization to simultaneously detect 36 D/l -amino acids, which provides higher sensitivity and lower cost than other HPLC-based methods. It was validated for linearity range (8–1000 µmol/L), limits of detection (2.68–62.44 pmol/L), limits of quantification (2.93 to 208.13 pmol/L), intraday precision (0.30 % − 5.31 %), interday precision (1.96 % − 8.04 %) and accuracy (86.53 % − 121.46 %). This method was then applied in the determination of D/L- amino acids abundance in fermented and unfermented food materials and showed the characteristics of each type of foods. The method also demonstrated good performance in another application case for the discrimination of different types of food materials based on D/L- amino acids profile. It emphasizes the ability of the method to study the characteristics, distribution and abundance of d -amino acids in foods and their potential application in food quality control.