Analysis of free amino acids in fermented shrimp waste by high-performance liquid chromatography

J. López-Cervantes, D. I. Sánchez-Machado, J. A. Rosas-Rodríguez

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

92 Citas (Scopus)


This work presents an HPLC method for the quantification of free amino acids in lyophilized protein fraction from shrimp waste hydrolysate which is obtained by acid lactic fermentation and analyzed using pre-column derivatization with 9-fluorenylmethyl-chloroformate. The amino acids were separated in a Hypersil ODS 5 μm column (250 mm × 4.6 mm) at 38°C. The mobile phase was a mixture of phase A: 30 mM ammonium phosphate (pH 6.5) in 15:85 (v/v) methanol/water; phase B: 15:85 (v/v) methanol/water; and phase C: 90:10 (v/v) acetonitrile/water, with flow rate 1.2 ml/min. Fluorescence detection was used at an excitation wavelength of 270 nm and an emission wavelength of 316 nm. Method precisions for the different amino acids were between 4.4 and 7.1% (relative standard deviation, RSD); detection limits were between 23 and 72 ng/ml; and the recoveries were between 89.0 and 95.0%. The amino acid present at the highest concentration was tyrosine. © 2005 Elsevier B.V. All rights reserved.
Idioma originalInglés estadounidense
Páginas (desde-hasta)106-110
Número de páginas5
PublicaciónJournal of Chromatography A
N.º1-2 SPEC. ISS.
EstadoPublicada - 10 feb. 2006
Publicado de forma externa
EventoJournal of Chromatography A -
Duración: 10 feb. 2006 → …


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