Determination of amino acids in selenium-enriched yeast by gas chromatography–mass spectrometry after microwave assisted hydrolysis

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DOIResolve DOI: http://doi.org/10.1016/j.aca.2012.07.011
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TypeArticle
Journal titleAnalytica Chimica Acta
ISSN0003-2670
Volume744
Pages5459; # of pages: 6
Subjectamino acids; microwave-irradiation hydrolysis; gas chromatography–mass spectrometry; selenium enriched yeast
AbstractA simple, rapid microwave digestion procedure for protein hydrolysis preceding the determination of amino acids in yeast using gas chromatography–mass spectrometry (GC–MS) is described. Protein hydrolysis was performed in a focused microwave using 4 M methanesulfonic acid (MAS). Amino acids were derivatized with methyl chlorofomate (MCF) and extracted into chloroform prior to GC–MS analysis. The microwave parameters, including power, temperature and heating time, were optimized. It was found that temperature and heating time were the most influential factors. A total of 17 amino acids were determined in selenium-enriched yeast with use of standard addition calibration. Limits of detection and quantitation (LODs/LOQs) of the amino acids measured were in the sub-nmol range, suitable for monitoring of amino acids in yeast and other food products.
Publication date
PublisherElsevier
LanguageEnglish
AffiliationMeasurement Science and Standards; National Research Council Canada
Peer reviewedYes
NPARC number20895048
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Record identifier3d6fbe56-ee1d-4dfd-b454-d8eb1c294138
Record created2012-11-01
Record modified2016-05-09
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