Issue 7, 2015

Determination of amino acids in jams, fruits and pharmaceutical preparations by gas chromatography using trifluoroacetylacetone and ethylchloroformate as derivatizing reagents

Abstract

A gas chromatography (GC)-flame ionization detection procedure was used to determine amino acids in a pharmaceutical preparation (Aminess N tablets), jams (apple, mango, strawberry and mixed fruit), juices (lemon and orange) and a vegetable (kundru). Free amino acids were extracted as aqueous or aqueous–methanol solutions and hydrolyzed by acid treatment with 6 M hydrochloric acid. GC was performed after pre-column derivatization with trifluoroacetylacetone and ethylchloroformate using an HP-5 column (30 m × 0.32 mm id). The complete separation of 19 amino acids was repeatable with a relative standard deviation, in terms of retention time and peak height/peak area, within 3.8%. The limits of detection were in the range 0.1–0.2 μg mL−1. Differences in the concentrations of both free and acid hydrolyzed amino acids were observed in the various jams, fruit juices and vegetables.

Graphical abstract: Determination of amino acids in jams, fruits and pharmaceutical preparations by gas chromatography using trifluoroacetylacetone and ethylchloroformate as derivatizing reagents

Article information

Article type
Paper
Submitted
30 Dec 2014
Accepted
22 Jan 2015
First published
23 Jan 2015

Anal. Methods, 2015,7, 3148-3156

Author version available

Determination of amino acids in jams, fruits and pharmaceutical preparations by gas chromatography using trifluoroacetylacetone and ethylchloroformate as derivatizing reagents

S. A. Majidano, M. Y. Khuhawar, R. A. Zounr, A. H. Channar, T. M. Jahangir and M. Mughal, Anal. Methods, 2015, 7, 3148 DOI: 10.1039/C4AY03098B

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