کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7620612 | 1494502 | 2015 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Optimization of cheese sample preparation methodology for free amino acid analysis by capillary isotachophoresis
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کلمات کلیدی
Optimization of extractionCapillary isotachophoresis - Isotachophoresis مویرگیArginine - آرژنین Sample preparation - آماده سازی نمونهornithine - اورنیتینFood analysis - تجزیه و تحلیل مواد غذاییFood composition - ترکیب مواد غذاییTyrosine - تیروزینPhenylalanine - فنیلآلانینLysine - لیزینhistidine - هیستیدین
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
The objective of this work was the evaluation of different conditions for the selected free amino acids extraction from cheese samples, followed by capillary isotachophoresis analysis. Parameters of the extraction: concentration and type of extraction reagents (solvents: methanol, ethanol and mineral acids: perchloric acid, trichloroacetic acid, sulphuric acid and hydrochloric acid), time and temperature, and isotachophoretic separation conditions (voltage, time) were studied. Repeatability, reproducibility and stability of this method at different conditions are discussed. The best yield of free amino acids was obtained after triple extraction (30 min each process) with 0.1 M hydrochloric acid at 50 °C. Histidine, lysine, arginine, ornithine, tyrosine, and phenylalanine were determined using calibration curves and the standard additions method in different types of cheeses. The highest level of amino acids was determined in semi-hard cheese (2626.3 mg 100 gâ1 - calibration curve, and 2679.2 mg 100 gâ1 - standard additions method), whereas the lowest were found in sheep cheese (426.3 mg 100 gâ1 and 455.7 mg 100 gâ1, respectively), and Gouda type cheese samples (441.5 mg 100 gâ1 and 472.8 mg 100 gâ1, respectively).
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 40, June 2015, Pages 136-142
Journal: Journal of Food Composition and Analysis - Volume 40, June 2015, Pages 136-142
نویسندگان
Aneta JastrzÄbska, Anna Marlena Piasta, Edward SzÅyk,