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Determination of amino acids in selenium-enriched yeast by gas chromatography–mass spectrometry after microwave assisted hydrolysis

Par Conseil national de recherches du Canada

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DOITrouver le DOI : https://doi.org/10.1016/j.aca.2012.07.011
AuteurRechercher : 1; Rechercher : 1; Rechercher : 1Identifiant ORCID : https://orcid.org/0000-0002-2377-2615
Affiliation
  1. Conseil national de recherches du Canada. Science des mesures et étalons
FormatTexte, Article
Sujetamino acids; microwave-irradiation hydrolysis; gas chromatography–mass spectrometry; selenium enriched yeast
Résumé
A simple, rapid microwave digestion procedure for protein hydrolysis preceding the determination of amino acids in yeast using gas chromatography–mass spectrometry (GC–MS) is described. Protein hydrolysis was performed in a focused microwave using 4 M methanesulfonic acid (MAS). Amino acids were derivatized with methyl chlorofomate (MCF) and extracted into chloroform prior to GC–MS analysis. The microwave parameters, including power, temperature and heating time, were optimized. It was found that temperature and heating time were the most influential factors. A total of 17 amino acids were determined in selenium-enriched yeast with use of standard addition calibration. Limits of detection and quantitation (LODs/LOQs) of the amino acids measured were in the sub-nmol range, suitable for monitoring of amino acids in yeast and other food products.
Date de publication
Maison d’éditionElsevier
Dans
  • Analytica Chimica Acta 744 : 54–59.
Langueanglais
Publications évaluées par des pairsOui
Numéro NPARC20895048
Exporter la noticeExporter en format RIS
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Identificateur de l’enregistrement3d6fbe56-ee1d-4dfd-b454-d8eb1c294138
Enregistrement créé2012-11-01
Enregistrement modifié2020-04-21
Date de modification :