Analysis of amino acids in food using High Performance Liquid Chromatography with derivatization techniques: a review
Penulis/Author
Prof. Dr. Lily Arsanti Lestari, S.T.P., M.P. (1); Prof. Dr. Abdul Rohman, S.F., M.Si., Apt. (2); RISWAHYULI (3); Purwaningsih S (4); Kurniawati F (5); IRNAWATI (6)
Tanggal/Date
30 2022
Kata Kunci/Keyword
Abstrak/Abstract
Amino acids (AAs) are essential components needed for human health. AAs are typically present as free or bound into protein backbones. Determination of AAs is important to
evaluate the nutritional value of protein-containing foods and to authenticate food products from any adulteration practice. Due to its capability to provide the separation
capacity, chromatographic-based methods are considered the method of choice for the analysis of AAs. The common detectors used for the analysis of food components are
specific detectors including UV-Vis and fluorescence. Unfortunately, most AAs are nonchromophoric or fluorescence compounds, as a consequence, some derivatization processes are needed using derivatizing agents to make AAs detectable using UV-Vis or fluorescence detectors. This review highlighted the use of HPLC for the analysis of AAs in food products by applying pre-column and post-column derivatization techniques to be detectable by UV-Vis or fluorescence detectors.
Rumpun Ilmu
Analisis Farmasi dan Kimia Medisinal
Bahasa Asli/Original Language
English
Level
Internasional
Status
Dokumen Karya
No
Judul
Tipe Dokumen
Aksi
1
Food Research-Review amino acid.pdf
Bukti Published
2
Form L1-karya terbit-Abdul Rohman-Food Rese Amino acid.pdf
Dokumen Pendukung Karya Ilmiah (Hibah, Publikasi, Penelitian, Pengabdian)
3
2022_full dok_FR_analysis amino acid.pdf
[PAK] Full Dokumen
4
No 1_Analysis of amino acids in food using High Performance Liquid Chromatography with derivatization techniques_ a review.pdf
[PAK] Cek Similarity
5
Analysis of amino acids in food using High Performance Liquid Chromatography with derivatization techniques_ a review.pdf
[PAK] Cek Similarity
6
Analysis of amino acids in food using High Performance Liquid Chromatography with derivatization techniques_ a review.pdf
