High-Performance Liquid Chromatographic Analysis of Free Amino Acids in Fruit Juices Using Derivatization with 9-Fluorenylmethyl-Chloroformate

• DOI: 10.1093/chromsci/40.1.14
• Publication Date: 2013-04-24T05:09:19Z
• Authors: A. Fabiani; A. Versari; G. P. Parpinello; M. Castellari; S. Galassi
• Keywords: Fluorenes; Reproducibility of Results; General Medicine; 04 agricultural and veterinary sciences; Analytical Chemistry; Beverages; amino acids: wine composition; 0404 agricultural biotechnology; Fruit; Indicators and Reagents; Spectrophotometry, Ultraviolet; Amino Acids; Chromatography, High Pressure Liquid

A simple, rapid, and reliable reversed-phase high-performance liquid chromatographic method for the analysis of 16 amino acids of main interest in commercial fruit juices (pear, orange, grapefruit, pineapple, peach, and apricot) is described. No sample cleanup is required. The pH of the fruit juices is adjusted to alkaline value (8.5) using 200 mM borate buffer, then amino acid is converted to stable derivatives using 9-fluorenylmethyl-chloroformate. The excess of derivatization reagent is removed by a hydrophobic amine, 1-amino-adamantane hydrochloride. The derivatization procedure is simple, fast, and described in detail. Amino acids are detected at 263 nm and eluted within 35 min. The calibration, precision (< or = 6.1%), and recovery (102% +/- 4%) of the method are reported. The conditions of separation are optimized; however, serine partially overlapped with aspartic acid. The amino acid profile of fruit juices is consistent with data from the literature.