葡萄酒和啤酒中的氨基酸及生物胺分析
Amino Acids and Biogenic Amines in Wine and Beer
Conditions
Column: ACE 5 C18-HL
Dimensions: 250 x 4.6 mm
Part Number: ACE-321-2546
Mobile Phase:
A: 25 mM acetate buffer pH 5.8 in H2O
B: MeCN/MeOH (80:20 v/v)
Time(mins) | %B |
0.0 | 45 |
20.0 | 60 |
30.5 | 17 |
33.5 | 17 |
65.0 | 40 |
73.0 | 72 |
78.0 | 82 |
82.0 | 100 |
85.0 | 100 |
Flow Rate: 0.8 mL/min
Injection: 20 μL
Temperature: 16 °C
Detection: UV, 269 nm, 280,nm and 300 nm
Sample: Derivatised with diethyl ethoxymethylmalonate
1. Aspartic acid
2. Glutamic acid
3. Asparagine
4. Serine
5. Hydroxyproline
6. Glutamine
7. Histidine
8. Glycine
9. Threonine
10. β-Alanine
11. Arginine
12. α-Alanine
13. GABA
14. Proline
15. Histamine
16. Tyrosine
17. Ammonium ion
18. Agmatine
19. Valine
20. Methionine
21. Cysteine
22. Isoleucine
23. Tryptophan
24. Leucine
25. Phenylalanine
26. Ornithine
27. Lysine
28. Spermidine
29. Tyramine
30. Putrescine
31. Tryptamine
32. Cadaverine
33. Phenylethylamine
34. Isoamylamine
I.S. L-2-Aminoadipic acid
