Optimization of the determination of amino acids in parenteral solutions by high-performance liquid chromatography with precolumn derivatization using 9-fluorenylmethyl chloroformate

Carratù, Brunella; Boniglia, Concetta; Bellomonte, G

doi:10.1016/0021-9673(95)00409-g

Cited by 23 publications

(9 citation statements)

References 25 publications

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“…Amino acids were determined by an automatic precolumn derivatization with fluorenylmethyl‐chloroformate (FMOC‐Cl) and reversed‐phase liquid chromatography with fluorescence and ultraviolet detectors: the method has been used in other studies (Carratù and others 1995, 2003, 2005; Agostoni and others 2000).…”

Section: Methodsmentioning

confidence: 99%

Free Amino Acids in Botanicals and Botanical Preparations

Carratù¹,

Boniglia²,

Giammarioli³

et al. 2008

Journal of Food Science

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Numerous studies were carried out about aminoacidic composition of vegetable proteins, but information about the free amino acid pool and the role of these substances is very incomplete. The aim of this paper was to contribute to the scarce knowledge concerning the composition of free amino acids in botanicals and botanical preparations widely used as food, in dietary supplements, and in pharmaceutical products. This work studied the composition of free amino acids, identified the major components of 19 species of plants, and evaluated the influence of different types of extraction on the amino acid profile. Amino acids were determined using an automatic precolumn derivatization with fluorenylmethyl-chloroformate and reversed-phase liquid chromatography with fluorescence and ultraviolet detection. The amounts of total free amino acids varied widely between plants, from approximately 12 g in 100 g of Echinacea pallida extract to less than 60 mg in the same amount of Coleus forskohlii, Garcinia cambogia, and Glycine max. In 13 plants arginine, asparagine, glutamine, proline, and gamma-aminobutyric acid were the free amino acids found in preponderant quantities. The levels of free amino acids above the quantification limit in 36 assayed samples of botanicals, extracts, and supplements are shown.

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Section: Methodsmentioning

confidence: 99%

Free Amino Acids in Botanicals and Botanical Preparations

Carratù¹,

Boniglia²,

Giammarioli³

et al. 2008

Journal of Food Science

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“…The determination of amino acids may also be conducted using high-performance liquid chromatography (HPLC) with a fluorescence detector [15] after derivatisation of the analytes. Unfortunately, all existing methods of derivatisation have one or more of the following drawbacks: instability of derivatives, interference from reagents, long preparation times, incomplete derivatisation of secondary amino groups, increased dead volume when using post-column derivatisation, long chromatographic separations of some amino acids derivatives, as well as difficulties in the derivatisation of some amino acids [16].…”

Section: Introductionmentioning

confidence: 99%

Quantitative determination of un-derivatised amino acids in artistic mural paintings using high-performance liquid chromatography/electrospray ionization triple quadrupole mass spectrometry

Zangrando¹,

Piazza²,

Cairns³

et al. 2010

Analytica Chimica Acta

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“…Those areas did not change after 1, 5, 10 and 20 min of incubation. Not all the analytes (amino acids in this example), however, have the same chemical kinetics [18,22] neither similar final yields at the maximum. Several researchers have stressed the importance of maintaining the molar ratio of FMOC/ amino acids within a certain range [23][24][25], although, these data do not show conclusive results [17].…”

Section: Resultsmentioning

confidence: 90%

“…The EISM was rarely used for quantification of amino compounds [20,22,31,32]. However, it is very common to add an IS as a probe for recovery studies.…”

Section: Extrapolative Internal Standard Methods (Eism)mentioning

confidence: 99%