Determination of Free Amino Acids in Wine by HPLC
- 1 January 1985
- journal article
- Published by American Society for Enology and Viticulture in American Journal of Enology and Viticulture
- Vol. 36 (1) , 43-46
- https://doi.org/10.5344/ajev.1985.36.1.43
Abstract
A method of analysis is presented which separates 20 derivatized amino acids in under 35 minutes. Prior to derivatization, white wine samples from a fermentation temperature study were filtered and passed through a C18 Sep-Pak in 0.1% trifluoroacetic acid in 70:30 water:methanol. During a two minute reaction period, a fluorescent derivative was formed between the amino acid and an o-phthaldialdehyde (OPA)/ β-mercaptoethanol reagent. The derivatized amino acids were then separated on a Resolve, 15 cm (5 µm) column. Recoveries following clean-up and analysis ranged from 77.5% to 100% and were very reproducible. Good agreement was found between results from an amino acid analyzer and the HPLC/OPA method.Keywords
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