Wyniki wyszukiwania

Wyszukiwano:
w słowach kluczowych: alimentary tract disfunction

Sortuj według:

Ogranicz wyniki do:

Application of HPLC and GC-MS to quantification of phenylalanine in chosen kinds of food for particular nutritional uses

100%

Piecyk M., Srama A., Bzducha A., Obiedzinski M.

Acta Scientiarum Polonorum. Technologia Alimentaria

2007

tom 06

nr 2

The aim of the work was the estimation of HPLC and GC/MS methods usefulness for the quantitative determination of phenylalanine in low protein cereal products (LPP). LPP products from two different producers (A and B), and related traditional products were investigated. The protein content was analysed with Kiejdahl method and the phenylalanine concentration was measured with high performance liquid chromatography (HPLC) coupled with UV detector (UV = 214 nm) and by the method of gas chromatography connected with mass spectrometry (GC/MS) using the ‘EZ:faast’ amino acid test (Phenomenex). The content of the amino acid was analysed after acid hydrolysis (6 M HCl, time: 24 and 48 h, temperature 110°C). The content of protein was determined higher than the producer’s declaration for all products of the producer B and some of the producer A. The higher protein content did not influence the concentration of phenylalanine detected with HPLC. Phenylalanine level was found below the declaration of the producer in most of the products. In most cases, there was no significant influence of the hydrolysis time on the quantity of the analysed phenylalanine

Ograniczanie wyników

1 Acta Scientiarum Polonorum. Technologia Alimentaria

1 Bzducha A.

1 Obiedzinski M.

1 Piecyk M.

1 Srama A.

1 2007

Wyniki wyszukiwania

Application of HPLC and GC-MS to quantification of phenylalanine in chosen kinds of food for particular nutritional uses