We quantify amino acids extracted from meat after acid hydrolysis, but with that method we lose tryptophan and cysteine. Is there a way to extract these amino acids to quantify them by HPLC?
Thank you.
Hi,
Separated, individual analysis must be formed for the accurate quantitation of tryptophan and cysteine in sample matrix. Tryptophan is depleted during HCL hydrolysis, but it is stable to alkaline hydrolysis with barium hydroxide application. Cysteine are also vulnerable to conventional acid hydrolysis and gives by-products, but oxidation to cysteic acid using performic acid prior to acid hydrolysis gives very good recovery of Cys. Although, other amino acids in the sample may be affected by this pre-treatment there wouldn't be problem if you perform this parameter analysis like alkaline hydrolysis.
In order to quantify all 20 amino acids three completely separate analyses are required: acid hydrolysis, alkaline hydrolysis, and acid hydrolysis with performic acid oxidation.
Emir..
Thank you all for your kind help. I will try oxidation and alkaline hydrolysis.
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