Determination of Amino Acids in Green Beans by Derivatization with Phenylisothiocianate and High-Performance Liquid Chromatography with Ultraviolet Detection
Open Access
- 1 April 1997
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of Chromatographic Science
- Vol. 35 (4) , 181-185
- https://doi.org/10.1093/chromsci/35.4.181
Abstract
A high-performance liquid chromatographic method for the determination of primary and secondary amino acids in green beans is described. Hydrochloric acid hydrolysates of 15 representative samples of bean proteins are derivatized with phenylisothiocianate, and the resulting phenylthiocarbamyl derivatives are separated on a reversed-phase column by gradient elution with sodium acetate buffer and acetonitrile—water (60:40 [v/v]) and detected by ultraviolet detection at 254 nm. Recoveries range from 93.5 to 97.5%, method precision (relative standard deviation) ranges from 1.26 to 3.98%, and detection limits range from 8.11 to 13.3 pmol/µL.Keywords
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