Comparative determination of protein amino acids in plant materials by automated cation exchange and gas-liquid chromatography of the amino acid n-heptafluorobutyryl, n-propyl esters

Kirkman, M. A.

doi:10.1016/s0021-9673(00)95596-1

Cited by 31 publications

(9 citation statements)

References 21 publications

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“…Considerable variation was observed in the gas chromatography of arginine and histidine. Poor reproducibility of relative molar response factors has been reported for arginine (Pearce 1977) and histidine (Kirkman 1974;MacKenzie and Tenaschuk 1979a). The most likely explanation for this variability is the lack of complete acylation of the two acylation sites on arginine and histidine.…”

Section: Resultsmentioning

confidence: 99%

“…Approximately 50 mg triplicate samples of soybean meal and 80 mg triplicate samples of corn and triticale (6 replicates per feed ingredient) were transferred into hydrolysis tubes. Two mL of constant boiling point 6 N HC1 containing 1% phenol (Elkin and Griffith 1985) by volume were added to each sample and sonicated (Kirkman 1974). The tubes were sealed under vacuum and placed in an oven at 110°C for about 24 h. After hydrolysis, norleucine (5 pmol) was added as an internal standard, and the samples were transferred into vials and freeze-dried.…”

Section: Hydrolysismentioning

confidence: 99%

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Gas and High-Performance Liquid Chromatographic Analyses of Amino Acids in Soybean Meal, Corn and Triticale

Adeola¹,

Buchanan-Smith²,

Early³

1988

J Food Biochemistry

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Analyses of amino acids in six samples each of soybean meal, corn and triticale by high-pe$ormance liquid chromatography (HPLC) and gas chromatography (GC) were compared. Samples were hydrolyzed in 6 N HCl, then phenylthiocarbamyl ror HPLC) and N-heptaflwrobutyryl for GC) derivatives of free amino acids were prepared and analyzed by the appropriate system. Coeficient of variation within each feedstuffor amino acids analyzed by HPLC rangedfrom 1.8 (leucine) to 23.5 % (methionine) in soybean meal, 2.7 (leucine) to 14.7% (methionine) in corn and 1.7 (leucine) to 14.3 % (cystine) in triticale. Corresponding figures from GC analysis were 0.7 to 22.4%, 1.4 to 14.3 % and 1.6 to 12.1 %, respectively. Linear regression of HPLC on GC values gave goodjts with Rz rangingfrom 0.86 for cystine and 0.99 for isoleucine, leucine, lysine, methionine, phenylalanine, threonine, alanine, aspartic acid and glycine. Although some differences between the two systems were evident, feedstufamino acid values obtained by HPLC and GC analyses compare very well. Results of this study and consideration of such factors as ease of derivatization and length of time for analysis, in our opinion, make HPLC the system of choice.

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Section: Resultsmentioning

confidence: 99%

Section: Hydrolysismentioning

confidence: 99%

Gas and High-Performance Liquid Chromatographic Analyses of Amino Acids in Soybean Meal, Corn and Triticale

Adeola¹,

Buchanan-Smith²,

Early³

1988

J Food Biochemistry

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“…In the other instance, blood plasma and soya bean meal were found to be analysed equally well by both methods (Gehrke and Leimer 1971). Kirkman (1974) found that. apart from histidine.…”

Section: Ie Vs Gcmentioning

confidence: 93%

“…In only two (Kirkman 1974;Tajima et ul 1978) of the four comparative studies (Gehrke and Leimer 1971;Kirkman 1974;March 1975;Tajima et d1978) between the methods was statistical evaluation attempted. None of these was a collaborative exercise.…”

Section: Ie Vs Gcmentioning

confidence: 99%

“…Although several collaborative trials aimed at establishing the accuracy of the ion-exchange (IE) and gas chromatographic (GC) methods for amino acid analysis have been reported (Bender et a1 1959;Porter et a1 1968;Knipfel et a1 1971 ;Cavins er a1 1972;Williams ct ul 1980;Kreienbring 1981 ;Sarwar et a1 1983;Andersen et a1 1984), none involved a comparison of the two different techniques. However, there are several reports on within-laboratory comparisons of the two techniques (Gehrke and Leimer 1971 ;Kirkman 1974;March 1975;Tajima et al 1978).…”

Section: Introductionmentioning

confidence: 99%

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