Amino Acid Profile in Food Products: Derivatization and Analytical Methods

Ng, Jia En (2021) Amino Acid Profile in Food Products: Derivatization and Analytical Methods. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Studies of amino acids require reliable methods to analyze composition in the food products. Functions, effects, and the composition of amino acids in meat, seafood, vegetables, fruits, dairy products, beans, seeds and nuts are described in this review. A few common derivatizing reagents are stated in this review which included o-phthaldialdehyde, 9-fluorenylmethyl chloroformate, phenylisothiocyanate, dansyl chloride, ninhydrin, fluorescamine and 6- aminoquinolyl-N-hydroxysuccinimidyl carbamate. Ortho-phthaldialdehyde has been the choice of derivatizing reagent for amino acid analysis by liquid chromatography. Derivatization of primary amino acids were done in the presence of 2-mercaptoethanol or 3-mercaptopropionic acid by this reaction except cysteine. This reaction can form a highly fluorescent adduce. Fluorescence of o-phthaldialdehyde derivatives can be determined at wavelengths of 340 nm and 455 cm at excitation and emission, respectively. The three general analysis methods for amino acids are liquid chromatography, gas chromatography and capillary electrophoresis. Alkyl chloroformate is commonly used as derivatizing reagent for amino acid analysis by gas chromatography method. By comparing these three methods, liquid chromatography specifically high performance liquid chromatography is the best choice for amino acid analysis. This is due to its rapid generation of guard, easier automation on apparatus, good sensitivity on detection, low interference and stable chromatography baseline. These provide an accurate integration of peak areas.