Quantitative HPLC analysis of riboflavin and aromatic amino acids in three forms of shrimp hydrolysates

C. Bueno-Solano, J. López-Cervantes, O. N. Campas-Baypoli, M. O. Cortez-Rocha, R. Casillas-Hernández, J. Milaán-Carrillo, D. I. Sánchez-Machado

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Abstract

This paper presents a high performance liquid chromatography (HPLC) method for the determination of riboflavin and free aromatic amino acids. To determine riboflavin, the method includes an acid hydrolysis (HCl 0.1N) followed by an enzymatic digestion and a protein precipitation with trichloroacetic acid. An analytical column, Chrom SEP SS C18 5m (4.6mm150mm) was used with an isocratic flow using a mobile phase consisting of 5mM ammonium acetate-methanol (72:28, vv-1), at a flow rate of 1.0mL min-1 to 28C. The method showed adequate linearity, repeatability, reproducibility, accuracy, and limits of detection. The method was used to quantify the cited analytes in three different forms of hydrolysate obtained from fermented shrimp remnants.

Original languageEnglish
Pages (from-to)3009-3024
Number of pages16
JournalJournal of Liquid Chromatography and Related Technologies
Volume32
Issue number20
DOIs
StatePublished - Dec 2009

Keywords

  • Aromatic amino acids
  • Fluorescence detection
  • HPLC
  • Hydrolysate
  • Riboflavin
  • Shrimp remnants

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