Analytical conditions for the determination of 23 phenylthiocarbamyl amino acids and ethanolamine in musts and wines by high-performance liquid chromatography
1994; Elsevier BV; Volume: 685; Issue: 1 Linguagem: Inglês
10.1016/0021-9673(94)00674-1
ISSN1873-3778
AutoresM. Puig-Deu, Susana Buxaderas,
Tópico(s)Polyamine Metabolism and Applications
ResumoAn improved HPLC method, using phenyl isothiocyanate (PITC) as derivatization agent, was developed for the separation and determination of 23 amino acids and triethanolamine in must and wine, without any pretreatment of the samples. The stability of dry and dissolved phenylthiocarbamyl derivatives was studied. The effects of pH, polarity, temperature and the addition of an ion-pairing reagent to facilitate the chromatographic separation were investigated. Four Penedes musts and their wines, from Macabeo and Parellada varieties, were analysed. The free amino acid contents found were compared with published results for the same varieties.
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