Abstract:The aim of this work was to test some solvents in order to improve the free amino acids extraction from lyophilised brewer's yeast. The brewer' yeast was treated with four types of extraction solvents: Solvent I -acetonitrile 25%/HCl 0.01M (ACN); Solvent II -ethanol 80%; solvent III -HCl 0.05M/deionized water (1/1 volume); Solvent IV -HCl 0.05M/ethanol 80% (1/1 volume). The supernatants were analysed by HPLC-DAD-ESI-MS method. Acetonitrile provided the less quantities and number of amino acids extracted due to… Show more
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