Rapid determination of amino acids in foods by hydrophilic interaction liquid chromatography coupled to high-resolution mass spectrometry
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Analytical Chemistry
Link
http://link.springer.com/content/pdf/10.1007/s00216-012-5779-z.pdf
Reference29 articles.
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2. Pripis-Nicolau L, Revel G, Marchand S, Beloqui AA, Bertrand A (2001) Automated HPLC method for the measurement of free amino acids including cysteine in musts and wines; first applications. J Sci Food Agr 81:731–738
3. Lopez-Cervantes J, Sanchez-Machado DI, Rosas-Rodriguez JA (2006) Analysis of free amino acids in fermented shrimp waste by high-performance liquid chromatography. J Chromatogr A 1105:106–110
4. AOAC (2002) In: Horwitz W (ed) Official methods of analysis of AOAC International, vol. I, 17th edn. AOAC, Gaithersburg, MD, USA, 994.12 (Chapter 4, p. 6C)
5. Einarsson S (1985) Selective determination of secondary amino acids using precolumn derivatization with 9-fluorenylmethylchloroformate and reversed-phase high-performance liquid chromatography. J Chromatogr A 348:213–220
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