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Improved and simplified liquid chromatography/atmospheric pressure chemical ionization mass spectrometry method for the analysis of underivatized free amino acids in various foods.

Ozcan S, Senyuva HZ

Food Engineering Department, Hacettepe University, 06532 Beytepe, Ankara, Turkey.

An improved analytical method which offers rapid, accurate determination and identification of 22 amino acids in a variety of matrices, e.g. baby foods, juices, honey is reported. The amino acids were extracted from the matrixes using acidified water. Simultaneous determination of 22 underivatized amino acids was carried out by a liquid chromatography-mass spectrometry (LC/MS). A narrow-bore column allowed rapid screening and quantitative analysis by positive LC/atmospheric pressure chemical ionization (APCI) MS with only acidified mobile phase. Retention times of the 22 amino acids were in the range of ca. 0.9-7.5 min. Sample preparation without clean-up followed by fast chromatographic analysis allowed the analysis to be completed in <25 min.

Published 13 November 2006 in J Chromatogr A, 1135(2): 179-85.
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