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dc.creatorSimó, Carolina-
dc.creatorBarbas Arribas, Coral.-
dc.creatorCifuentes, Alejandro-
dc.date2002-
dc.date.accessioned2011-09-19T15:39:41Z-
dc.date.available2011-09-19T15:39:41Z-
dc.date.issued2002-09-19T15:39:41Z-
dc.identifier000000450003-
dc.identifier.urihttp://hdl.handle.net/10637/1094-
dc.descriptionEn: Journal of agricultural and food chemistry, ISSN 0021-8561, 2002. vol. 50 : 5288-5293 p.-
dc.description.abstractIn this work a new method to detect the existence of chiral amino acids in orange juice is presented. The method employs â-cyclodextrins and micellar electrokinetic chromatography with laser-induced fluorescence (MEKC-LIF) to separate and detect L- and D-amino acids (L-aa and D-aa) previously derivatized with fluorescein isothiocianate (FITC). A systematic optimization of the chiral-MEKC conditions is done bringing about in less than 20 min a good separation of the main amino acids found in orange juice (i.e., Pro, Asp, Ser, Asn, Glu, Ala, Arg, and the nonchiral GABA, i.e., ç-aminobutyric acid). Using this procedure, the analysis time reproducibility for the 15 standard compounds (L-aa, D-aa, and GABA) has been determined to be better than 0.2% (n ) 5) for the same day and better than 0.7% (n ) 15) for three different days. Corrected peak area reproducibility is somewhat lower, providing values better than 3.3% (n ) 5) for the same day and 6.9% (n ) 15) for three different days. The limit of detection using this procedure was determined to be 0.86 attomoles for L-Arg. The optimized FITC derivatization method allows the easy and straightforward detection of amino acids in orange concentrates and juices (i.e., only centrifugation of diluted samples for 5 min is needed prior to their derivatization). D-Ala, D-Asp, D-Arg, and D-Glu were determined in orange juices and orange concentrates from different geographical origins using this new method. Moreover, the effect of different temperature treatments (50, 92, and 150 °C) on the content of D-aa in orange juice was evaluated.en-EN
dc.formatapplication/pdf-
dc.language.isoen-
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/4.0/deed.es-
dc.subjectEnantiomers.en-EN
dc.subjectFITC.en-EN
dc.subjectDerivatization.en-EN
dc.subjectLIF.en-EN
dc.subjectJuice.en-EN
dc.subjectFruits.en-EN
dc.subjectMicellar electrokinetic chromatography.en-EN
dc.subjectMEKC.en-EN
dc.subjectAmino acids.en-EN
dc.titleA sensitive micellar electrokinetic chromatography-laser induced fluorescence method to analyze chiral amino acids in orange juices.-
dc.typeArtículo-
europeana.dataProviderUNIVERSIDAD SAN PABLO CEU-
europeana.isShownAthttp://hdl.handle.net/10637/1094-
europeana.objecthttp://repositorioinstitucional.ceu.es/visor/libros/450003/thumb_europeana/450003.jpg-
europeana.providerHispana-
europeana.rightshttp://creativecommons.org/publicdomain/zero/1.0/-
europeana.typeTEXT-
dc.centroUniversidad San Pablo-CEU-
Aparece en las colecciones: Facultad de Farmacia




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