CE methods for the determination of non-protein amino acids in foods: Review
Autores
Castro Puyana, María; Crego Navazo, Antonio Luis; Marina Alegre, María Luisa; García Ruiz, CarmenIdentificadores
Enlace permanente (URI): http://hdl.handle.net/10017/1350DOI: 10.1002/elps.200700169
ISSN: 0173-0835
Editor
John Wiley & Sons
Fecha de publicación
2007Cita bibliográfica
Electrophoresis, 2007, v. 28, p. 4031-4045
Palabras clave
Microchip electrophoresis
Non-protein amino acids
Proyectos
info:eu-repo/grantAgreement/CAM//S-0505%2FAGR%2F0312/ES/NUEVAS METODOLOGÍAS ANALÍTICAS PARA EL ESTUDIO Y CONTROL DE LA SEGURIDAD Y CALIDAD DE LOS ALIMENTOS
info:eu-repo/grantAgreement/MEC//RYC-2003-001/ES/RYC-2003-001/
Tipo de documento
info:eu-repo/semantics/article
Versión
info:eu-repo/semantics/publishedVersion
Versión del editor
http://dx.doi.org/10.1002/elps.200700169Derechos
(c) Wiley-VCH, 2007
Derechos de acceso
info:eu-repo/semantics/openAccess
Resumen
In addition to the 20 amino acids universally distributed as protein constituents in living organisms, there are other amino acids of non-protein origin that can be found in foods. The determination of these non-protein amino acids is interesting since they can be indicative of the quality and safety of foods. This work presents for the first time an updated and comprehensive review devoted to show the possibilities of capillary electrophoresis for the determination of non-protein amino acids in food samples. The results reported have been classified according to the chemical structure of the non-protein amino acid studied. Separation conditions as well as detection systems used have been detailed since most of these amino acidic compounds do not possess chromophore groups detectable by conventional UV-Vis detection, being in this case necessary a previous derivatization step. Finally, the application of microchip electrophoresis to the determination of non-protein amino acids in foodstuffs is also included in this review
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