High-Speed RP-HPLC/FL Analysis of Amino Acids After Automated Two-Step Derivatization with o-Phthaldialdehyde/3-mercaptopropionic Acid and 9-Fluorenylmethyl Chloroformate

Bartóak, T.; Szalai, Gabriella; Lőrincz, Z.-S.; Bőurcsök, G.; Sági, F.

doi:10.1080/10826079408013625

Cited by 27 publications

(11 citation statements)

References 14 publications

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“…Analysis of amino acids was carried out using a modified version of the method of Bartok, Szalai, Lorincz, Borcsok, and Sagi (1994) as described in detail elsewhere (Murray, Brunton, & Gormley, 2007, in preparation) using Ophthalaldehyde (OPA) derivatisation and high-performance liquid chromatography (HPLC). Samples were prepared for analysis by adding 480 ml of 200 mM borate buffer (pH 10.5, 0.05% Triton X-100) to 250 ml aliquots of the ethanolic potato extract and 280 ml of HPLC grade water.…”

Section: Analysis Of Amino Acids In Potato Tubersmentioning

confidence: 99%

A survey of acrylamide precursors in Irish ware potatoes and acrylamide levels in French fries

Brunton

Gormley

Butler

et al. 2007

LWT - Food Science and Technology

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Section: Analysis Of Amino Acids In Potato Tubersmentioning

confidence: 99%

A survey of acrylamide precursors in Irish ware potatoes and acrylamide levels in French fries

Brunton

Gormley

Butler

et al. 2007

LWT - Food Science and Technology

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“…The extract was centrifuged at 7 000 g for 10 min and the supernatant was used for amino acid quantification after filtering through a 0.45-|jm Millex FH membrane (Millipore, Bedford, MA, USA). Amino acids were analysed with an HPLC instrument (HP 1090 Series II/M, Hewlett-Packard, Palo Alto, CA, USA) by the method of Bartok et al (1994). The results are the means of at least 3 measurements.…”

Section: Amino Acid and Polyamine Analysesmentioning

confidence: 99%

Role of light in changes in free amino acid and polyamine contents at chilling temperature in maize (Zea mays)

Szalai¹,

Janda²,

Bartók³

et al. 1997

Physiol Plant

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1997. Role of light in changes in free amino acid and polyamine contents at chilling temperature in maize (Zea mays). -Physiol. Plant. 101: 434-438.The effect of irradiance on changes in photosynthesis, free amino acids and polyamines was investigated. Two-week-old maize (Zea mays L.) plants were chilled at 5°C in the light (250 |jmol m~' s~' PAR) or dark. The chlorophyll fluorescence ratio, Fv/Fn,, decreased in the light by ca 50% but did not change in the dark. Similarly to the Fv/Fn,, there was no change in the transpiration rate or the stomatal conductance in the dark, while these parameters decreased by ca 55% in the light. The net photosynthesis rate declined in both cases, but to a far greater extent in the light (73%) than in the dark (40%). The intercellular COT partial pressure increased by ca 50% in all cases. The free amino acid contents increased compared to the control during the cold treatment. In most cases this increase was more pronounced in the light than in the dark. There was a continuous increase in the putrescine level, which was more pronounced in the light than in the dark. The spermidine content increased one and a half times after one day in the light but decreased by 70% in the dark compared to the control values. From the second day a 50% decline in the spermidine content was observed in the hght and an 80% decline in the dark. These results suggest that light has an influence not only on the photosynthetic processes during chilling stress but also on other stress markers such as polyamines and free amino acids.

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“…have been proposed for the sensitive determination (i.e. picomole level) of amino acids in chromatographic systems (You et al, 2003;Kutlan and Molnar-Perl, 2003;Bartok et al, 1994). Method using pre-column derivatization step by 6-aminoquinolyl-N-hydroxy-succinimidyl carbamate (AQC) and fluorescent detection is one of the most sensitive and selective method for determination of free amino acids.…”

Section: Introductionmentioning

confidence: 99%

Determination of free amino acids in beers: A comparison of Czech and foreign brands

Kabelová

Dvořáková

Čı́žková

et al. 2008

Journal of Food Composition and Analysis

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High-Speed RP-HPLC/FL Analysis of Amino Acids After Automated Two-Step Derivatization with o-Phthaldialdehyde/3-mercaptopropionic Acid and 9-Fluorenylmethyl Chloroformate

Cited by 27 publications

References 14 publications

A survey of acrylamide precursors in Irish ware potatoes and acrylamide levels in French fries

A survey of acrylamide precursors in Irish ware potatoes and acrylamide levels in French fries

Role of light in changes in free amino acid and polyamine contents at chilling temperature in maize (Zea mays)

Determination of free amino acids in beers: A comparison of Czech and foreign brands

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