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Stauß AC, Fuchs C, Jansen P, Repert S, Alcock K, Ludewig S, Rozhon W. The Ninhydrin Reaction Revisited: Optimisation and Application for Quantification of Free Amino Acids. Molecules 2024; 29:3262. [PMID: 39064842 PMCID: PMC11278723 DOI: 10.3390/molecules29143262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2024] [Revised: 07/05/2024] [Accepted: 07/09/2024] [Indexed: 07/28/2024] Open
Abstract
The ninhydrin reaction is commonly used for the detection of amino acids. However, in the literature, different conditions with respect to the buffer system, its pH and concentration, type of organic solvent, incubation time, and temperature, as well as the concentrations of the reagents, are described. To identify the most suitable conditions, colour development with reagents of varying compositions and different reaction temperatures and times were investigated using asparagine as a model amino acid. Asparagine was selected since it is one of the most abundant free amino acids in many types of samples. The optimal reaction mixture consisted of 0.8 mol L-1 potassium acetate, 1.6 mol L-1 acetic acid, 20 mg mL-1 ninhydrin and 0.8 mg mL-1 hydrindantin in DMSO/acetate buffer 40/60 (v/v) (final concentrations). The best reaction condition was heating the samples in 1.5 mL reaction tubes to 90 °C for 45 min. Afterwards, the samples were diluted with 2-propanol/water 50/50 (v/v) and the absorbance was measured at 570 nm. The proteinogenic amino acids showed a similar response except for cysteine and proline. The method was highly sensitive and showed excellent linearity as well as intra-day and inter-day reproducibility.
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Affiliation(s)
| | | | | | | | | | | | - Wilfried Rozhon
- Department of Agriculture, Ecotrophology, and Landscape Development, Anhalt University of Applied Sciences, 06406 Bernburg, Saxony-Anhalt, Germany; (A.C.S.); (C.F.); (P.J.); (S.R.); (K.A.); (S.L.)
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2
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Uzlasir T, Isik O, Uslu LH, Selli S, Kelebek H. Impact of different salt concentrations on growth, biochemical composition and nutrition quality of Phaeodactylum tricornutum and Spirulina platensis. Food Chem 2023; 429:136843. [PMID: 37454614 DOI: 10.1016/j.foodchem.2023.136843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 06/20/2023] [Accepted: 07/06/2023] [Indexed: 07/18/2023]
Abstract
The effects of different salt concentrations on the growth, aroma and quality parameters of P. tricornutum and S. platensis were investigated for the first time.Salt contents were 15, 25, 30 and 35‰ for the P. tricornutum and 20, 25, 30 and 35‰ for the S. platensis culture. Aroma compounds were analyzed by HS-SPME-GC/MS while the organic acid and sugar composition were studied by HPLC-PDA-RID.The main amino acids were glutamic acid (6.24-12.96 mg/100 g) and alanine (3.67-13.65 mg/100 g) while the prevailing sugars were sucrose (229-1099 mg/100 g) and glucose (192-2322 mg/100 g) in the P. tricornutum and S. platensis samples.The most prevailing aroma compound was acetic acid (113 µg/kg) in the P. tricornutum samples and heptadecane (36941 µg/kg) in the S. platensis samples.A significant reduction was found in the amount of aroma compounds, amino acids, sugars and organic acids with increasing salt concentration.The study results are valuable for producing high-quality and flavorful P. tricornutum and S. platensis products.
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Affiliation(s)
- Turkan Uzlasir
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana Turkey
| | - Oya Isik
- Department of Fishery Basic Sciences, Faculty of Fisheries, Cukurova University, 01330 Adana Turkey
| | - Leyla Hizarci Uslu
- Department of Fishery Basic Sciences, Faculty of Fisheries, Cukurova University, 01330 Adana Turkey
| | - Serkan Selli
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana Turkey
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana Turkey.
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3
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Ntorkou M, Tsanaktsidou E, Chachlioutaki K, Fatouros DG, Markopoulou CK. In Vitro Permeability Study of Homotaurine Using a High-Performance Liquid Chromatography with Fluorescence Detection Pre-Column Derivatization Method. Molecules 2023; 28:7086. [PMID: 37894565 PMCID: PMC10609320 DOI: 10.3390/molecules28207086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 10/05/2023] [Accepted: 10/12/2023] [Indexed: 10/29/2023] Open
Abstract
Homotaurine (HOM) is considered a promising drug for the treatment of Alzheimer's and other neurodegenerative diseases. In the present work, a new high-performance liquid chromatography with fluorescence detection (HPLC-FLD) (λex. = 340 nm and λem. = 455 nm) method was developed and validated for the study of substance permeability in the central nervous system (CNS). Analysis was performed on a RP-C18 column with a binary gradient elution system consisting of methanol-potassium phosphate buffer solution (pH = 7.0, 0.02 M) as mobile phase. Samples of homotaurine and histidine (internal standard) were initially derivatized with ortho-phthalaldehyde (OPA) (0.01 M), N-acetylcysteine (0.01 M) and borate buffer (pH = 10.5; 0.05 M). To ensure the stability and efficiency of the reaction, the presence of different nucleophilic reagents, namely (a) 2-mercaptoethanol (2-ME), (b) N-acetylcysteine (NAC), (c) tiopronin (Thiola), (d) 3-mercaptopropionic acid (3-MPA) and (e) captopril, was investigated. The method was validated (R2 = 0.9999, intra-day repeatability %RSD < 3.22%, inter-day precision %RSD = 1.83%, limits of detection 5.75 ng/mL and limits of quantification 17.43 ng/mL, recovery of five different concentrations 99.75-101.58%) and successfully applied to investigate the in vitro permeability of homotaurine using Franz diffusion cells. The apparent permeability (Papp) of HOM was compared with that of memantine, which is considered a potential therapeutic drug for various CNSs. Our study demonstrates that homotaurine exhibits superior permeability through the simulated blood-brain barrier compared to memantine, offering promising insights for enhanced drug delivery strategies targeting neurological conditions.
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Affiliation(s)
- Marianna Ntorkou
- Laboratory of Pharmaceutical Analysis, Department of Pharmacy, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (M.N.); (E.T.)
| | - Eleni Tsanaktsidou
- Laboratory of Pharmaceutical Analysis, Department of Pharmacy, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (M.N.); (E.T.)
| | - Konstantina Chachlioutaki
- Laboratory of Pharmaceutical Technology, Department of Pharmacy, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (K.C.); (D.G.F.)
| | - Dimitrios G. Fatouros
- Laboratory of Pharmaceutical Technology, Department of Pharmacy, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (K.C.); (D.G.F.)
| | - Catherine K. Markopoulou
- Laboratory of Pharmaceutical Analysis, Department of Pharmacy, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (M.N.); (E.T.)
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4
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Avîrvarei AC, Pop CR, Mudura E, Ranga F, Hegheș SC, Gal E, Zhao H, Fărcaș AC, Chiș MS, Coldea TE. Contribution of Saccharomyces and Non- Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead. Antioxidants (Basel) 2023; 12:1457. [PMID: 37507995 PMCID: PMC10376122 DOI: 10.3390/antiox12071457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2023] [Revised: 07/08/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
The resurgence of mead, a honey-based fermented beverage, is attributed to the increasing consumption of fermented foods and beverages, driven by its distinct flavors and perceived health benefits. This study investigates the influence of different yeast strains, namely Saccharomyces cerevisiae var. bayanus, and Torulaspora delbrueckii, on the volatile and phenolic compounds of these beverages. Analytical techniques, including HPLC-DAD and GS/MS, were employed to analyze the chemical composition of the beverages. ANOVA analysis of variance was conducted to assess differences in the volatile and phenolic compounds. The findings reveal that yeast selection significantly impacts the chemical profiles of the beverages. Saccharomyces cerevisiae fermentation preserves rosehip-specific flavonoids and phenolic acids. Sequential fermentation with Torulaspora delbrueckii demonstrated proficiency in generating esters, contributing to fruity and floral aromas in the beverages. This study investigates the importance of yeast selection in shaping the chemical composition of rosehip mead, providing insights into the distinct characteristics conferred by different yeast strains. By optimizing yeast selection and fermentation techniques, the overall quality and diversity of these beverages can be enhanced.
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Affiliation(s)
- Alexandra-Costina Avîrvarei
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Carmen Rodica Pop
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Elena Mudura
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Floricuța Ranga
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Simona-Codruța Hegheș
- Department of Drug Analysis, Faculty of Pharmacy, "Iuliu Hatieganu" University of Medicine and Pharmacy 6, Louis Pasteur Cluj-Napoca, 400349 Cluj-Napoca, Romania
| | - Emese Gal
- Faculty of Chemistry and Chemical Engineering, Babeș-Bolyai University, 11 Arany Janos Street, 400028 Cluj-Napoca, Romania
| | - Haifeng Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China
| | - Anca Corina Fărcaș
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Maria Simona Chiș
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Teodora Emilia Coldea
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
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Kim MJ, Lim T, Kim J, Ji GE, Lee H, Lee K, Kim RH, Hwang KT.
γ
‐Aminobutyric
acid and oxalic acid contents and a
ngiotensin‐converting
enzyme inhibitory activity of spinach juices cofermented with
Levilactobacillus brevis
GABA100
and other lactic acid bacteria. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Moon Joo Kim
- Department of Food and Nutrition, and Research Institute of Human Ecology Seoul National University Seoul 08826 Korea
- BK21 FOUR Education and Research Team for Sustainable Food & Nutrition Seoul National University Seoul 08826 Korea
| | - Taehwan Lim
- Department of Biomedical Engineering Tufts University 4 Colby St. Medford MA 02155 USA
| | - Jaecheol Kim
- Department of Food and Nutrition, and Research Institute of Human Ecology Seoul National University Seoul 08826 Korea
- BK21 FOUR Education and Research Team for Sustainable Food & Nutrition Seoul National University Seoul 08826 Korea
| | - Geun Eog Ji
- Research Center, BIFIDO Co., Ltd. Hongcheon 25117 South Korea
| | - Haeseong Lee
- Department of Food and Nutrition, and Research Institute of Human Ecology Seoul National University Seoul 08826 Korea
- BK21 FOUR Education and Research Team for Sustainable Food & Nutrition Seoul National University Seoul 08826 Korea
| | - Kiuk Lee
- Department of Food and Nutrition, and Research Institute of Human Ecology Seoul National University Seoul 08826 Korea
| | - Ryun Hee Kim
- Department of Food and Nutrition, and Research Institute of Human Ecology Seoul National University Seoul 08826 Korea
- BK21 FOUR Education and Research Team for Sustainable Food & Nutrition Seoul National University Seoul 08826 Korea
| | - Keum Taek Hwang
- Department of Food and Nutrition, and Research Institute of Human Ecology Seoul National University Seoul 08826 Korea
- BK21 FOUR Education and Research Team for Sustainable Food & Nutrition Seoul National University Seoul 08826 Korea
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Zhang X, Su M, Du J, Zhou H, Li X, Zhang M, Hu Y, Ye Z. Analysis of the free amino acid content and profile of 129 peach (Prunus persica (L.) Batsch) germplasms using LC-MS/MS without derivatization. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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7
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Zhang J, Yang J, Luo Y, Li J, Gong T, Huang S, Xiong Y, Jiang X. Determination of 23 related analytes in bone marrow fluid and hippocampus of C57BL/6 mice on cerebral ischemia-reperfusion injury by HPLC-FLD. Biomed Chromatogr 2022; 36:e5435. [PMID: 35763335 DOI: 10.1002/bmc.5435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 05/27/2022] [Accepted: 06/23/2022] [Indexed: 11/10/2022]
Abstract
The study of brain diseases has long been of interest to researchers worldwide, and stroke is the third leading cause of death that threatens human health. At the same time, a cerebral ischemia-reperfusion injury is closely associated with high rates of disability and mortality. The conditions of the 6-Aminoquinolyl N-hydroxysccinimidyl carbamate (AQC) method for the derivatization of amino acids in the bone marrow fluid and hippocampus of C57BL/6 mice with cerebral ischemia/reperfusion injury were explored and optimized, such as the column temperature, concentration of derivatization reagents, and mobile phase concentration were investigated and optimized. The mobile phase consisted of 20 mM sodium acetate solution (phosphoric acid to adjust pH 5.0) and 60% acetonitrile solution at the flow rate of 1 mL•min-1 . The 23 analytes were separated and determined in a gradient elution procedure; the correlation coefficient r was greater than 0.9990 in the range of 0.1-8.0 μg•mL-1 . The results showed that the content of relevant analytes was significantly changed in the cerebral ischemia-reperfusion injury model, the method was suitable for the simultaneous determination of 23 amino acids in bone marrow fluid and hippocampus of C57BL/6 mice.
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Affiliation(s)
- Jing Zhang
- Chongqing Research Center for Pharmaceutical Engineering, School of Pharmacy, Chongqing Medical University, Chongqing, China
| | - Junqing Yang
- Key Laboratory of Pharmacology of Chongqing, Chongqing Medical University, Chongqing, China
| | - Ying Luo
- Key Laboratory of Pharmacology of Chongqing, Chongqing Medical University, Chongqing, China
| | - Jiansha Li
- Jiangsu Hengrui Pharmaceutical Co.Ltd., Chongqing, China
| | - Tao Gong
- Chongqing Research Center for Pharmaceutical Engineering, School of Pharmacy, Chongqing Medical University, Chongqing, China
| | - Suqiong Huang
- Chongqing Research Center for Pharmaceutical Engineering, School of Pharmacy, Chongqing Medical University, Chongqing, China
| | - Yan Xiong
- Chongqing Research Center for Pharmaceutical Engineering, School of Pharmacy, Chongqing Medical University, Chongqing, China
| | - Xinhui Jiang
- Chongqing Research Center for Pharmaceutical Engineering, School of Pharmacy, Chongqing Medical University, Chongqing, China
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8
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Deep-Red Emissive Fluorescent Probe for Sensitive Detection of Cysteine in Milk and Living Cells. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02280-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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9
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A Kinetic Approach to Explain Hydroxymethylfurfural and Furfural Formations Induced by Maillard, Caramelization, and Ascorbic Acid Degradation Reactions in Fruit Juice-Based Mediums. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-021-02214-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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10
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Katsch L, Methner FJ, Schneider J. Kinetic studies of 5-(hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2020-0324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Preservation of juices is essential to obtain microbial safe products. There are various established methods as pasteurization. Heretofore, only the kinetic figures of microbial inactivation were considered but not those of reaction impairing the chemical quality. For a gentler processing, knowledge of the kinetics of relevant chemical conversion reactions is necessary. 5-(Hydroxymethyl)-furfural (HMF) formation and the color change of juices are important attributes. The non-isothermal Rhim method was used to determine the activation energy and pre-exponential factor for HMF formation in different juices and an isothermal method for the reaction order. Values for the activation energy from 133 to 303 kJ/mol were obtained with a zeroth reaction order. A correlation between HMF and the color change could be found. Based on the kinetic figures, lines with equal effects for the chemical changes and for the lethal effect on microorganisms were calculated. Time-temperature settings for the gentlest treatment could be found.
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Affiliation(s)
- Linda Katsch
- Institute of Food Technology (ILT.NRW) , OWL University of Applied Sciences and Arts , Campusallee 12 , 32657 Lemgo , Germany
| | - Frank-Jürgen Methner
- Department of Food Technology and Food Chemistry, Chair of Brewing Science , Technische Universität Berlin , Berlin , Germany
| | - Jan Schneider
- Institute of Food Technology (ILT.NRW) , OWL University of Applied Sciences and Arts , Campusallee 12 , 32657 Lemgo , Germany
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Kahsay BN, Ziegler J, Imming P, Gebre-Mariam T, Neubert RHH, Moeller L. Free amino acid contents of selected Ethiopian plant and fungi species: a search for alternative natural free amino acid sources for cosmeceutical applications. Amino Acids 2021; 53:1105-1122. [PMID: 34106335 PMCID: PMC8241648 DOI: 10.1007/s00726-021-03008-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Accepted: 05/20/2021] [Indexed: 10/26/2022]
Abstract
Free amino acids (FAAs), the major constituents of the natural moisturizing factor (NMF), are very important for maintaining the moisture balance of human skin and their deficiency results in dry skin conditions. There is a great interest in the identification and use of nature-based sources of these molecules for such cosmeceutical applications. The objective of the present study was, therefore, to investigate the FAA contents of selected Ethiopian plant and fungi species; and select the best sources so as to use them for the stated purpose. About 59 different plant species and oyster mushroom were included in the study and the concentrations of 27 FAAs were analyzed. Each sample was collected, lyophilized, extracted using aqueous solvent, derivatized with Fluorenylmethoxycarbonyl chloride (Fmoc-Cl) prior to solid-phase extraction and quantified using Liquid Chromatography Electrospray Ionization Tandem Mass Spectrometric (LC-ESI-MS/MS) system. All the 27 FAAs were detected in most of the samples. The dominant FAAs that are part of the NMF were found at sufficiently high concentration in the mushroom and some of the plants. This indicates that FAAs that could be included in the preparations for the management of dry skin condition can be obtained from a single natural resource and the use of these resources for the specified purpose have both economic and therapeutic advantage in addition to fulfilling customer needs.
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Affiliation(s)
- Birhanu Nigusse Kahsay
- Department of Pharmaceutics and Social Pharmacy, School of Pharmacy, College of Health Sciences, Addis Ababa University, P. O. Box 9086, Addis Ababa, Ethiopia
| | - Jörg Ziegler
- Department of Molecular Signal Processing, Leibniz Institute of Plant Biochemistry, Weinberg 3, 06120, Halle (Saale), Germany
| | - Peter Imming
- Department of Medicinal Chemistry and Clinical Pharmacy, Martin Luther University Halle-Wittenberg, Kurt-Mothes-Str. 3, 06120, Halle (Saale), Germany
| | - Tsige Gebre-Mariam
- Department of Pharmaceutics and Social Pharmacy, School of Pharmacy, College of Health Sciences, Addis Ababa University, P. O. Box 9086, Addis Ababa, Ethiopia
| | - Reinhard H H Neubert
- Institute of Applied Dermatopharmacy, Martin Luther University Halle-Wittenberg, Weinbergweg 23, 06120, Halle (Saale), Germany
| | - Lucie Moeller
- Department of Medicinal Chemistry and Clinical Pharmacy, Martin Luther University Halle-Wittenberg, Kurt-Mothes-Str. 3, 06120, Halle (Saale), Germany. .,Department Centre for Environmental Biotechnology, Helmholtz Centre for Environmental Research, Permoserstr. 15, 04318, Leipzig, Germany.
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12
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Wang M, Ouyang X, Liu Y, Liu Y, Cheng L, Wang C, Zhu B, Zhang B. Comparison of nutrients and microbial density in goji berry juice during lactic acid fermentation using four lactic acid bacteria strains. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15059] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Mengze Wang
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design Department of Food Science College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
| | - Xiaoyu Ouyang
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design Department of Food Science College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
| | - Yaran Liu
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design Department of Food Science College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
| | - Yue Liu
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design Department of Food Science College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
| | - Lei Cheng
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Chengtao Wang
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Baoqing Zhu
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design Department of Food Science College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
| | - Bolin Zhang
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design Department of Food Science College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
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13
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Askretkov AD, Klishin AA, Zybin DI, Orlova NV, Kholodova AV, Lobanova NV, Seregin YA. Determination of Twenty Proteinogenic Amino Acids and Additives in Cultural Liquid by High-Performance Liquid Chromatography. JOURNAL OF ANALYTICAL CHEMISTRY 2020. [DOI: 10.1134/s1061934820080031] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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14
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Le PH, Verscheure L, Le TT, Verheust Y, Raes K. Implementation of HPLC Analysis for γ-Aminobutyric Acid (GABA) in Fermented Food Matrices. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01734-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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15
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A new procedure to measure cysteine equivalent methylglyoxal scavenging activity (CEMSA) of foods under simulated physiological conditions. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103575] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
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16
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Zhang P, Liu W, Li W, Wang Q, Zhang G, Zhao L, Li J, Ji W, Wang C, Wang J. A Rapid and Sensitive Method for Free Amino Acids in Nasal Feeding Nutrition by Liquid Chromatography with Liquid Extraction-Derivatization. Chromatographia 2019. [DOI: 10.1007/s10337-019-03830-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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17
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Sanoppa K, Huang T, Wu M. Effects of Saccharomyces cerevisiae in association with Torulaspora delbrueckii on the aroma and amino acids in longan wines. Food Sci Nutr 2019; 7:2817-2826. [PMID: 31572574 PMCID: PMC6766572 DOI: 10.1002/fsn3.1076] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2019] [Accepted: 05/08/2019] [Indexed: 11/15/2022] Open
Abstract
This study investigated the effects of monocultures of Saccharomyces cerevisiae and Torulaspora delbrueckii as well as simultaneous and sequential cultures of S. cerevisiae and T. delbrueckii on the nonvolatile and volatile compounds in longan wines. The four cultures had similar characteristics in longan wines. The main amino acids in all the fermentations were glutamic acid, arginine, alanine, leucine, proline, and GABA. The main volatile compounds in longan wines were ethanol, isoamyl alcohol, isobutanol, 2-phenylethanol, isoamyl acetate, ethyl decanoate, ethyl octanoate, ethyl hexanoate, and ethyl acetate, which can contribute more desired aroma compounds in wines. Among the four treatments, the longan wine fermented with the simultaneous culture produced the highest total volatile aroma content (345.26 mg/L). The simultaneous culture also had a better ability to generate a high level of the main volatile compounds in longan wines and also could achieve a noticeable intensity of floral and fruity aromas of wine as evaluated by calculation of the odor activity values.
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Affiliation(s)
- Kanokchan Sanoppa
- Department of Food ScienceNational Pingtung University of Science and TechnologyPingtungTaiwan
| | - Tzou‐Chi Huang
- Department of Biological Science and TechnologyNational Pingtung University of Science and TechnologyPingtungTaiwan
| | - Ming‐Chang Wu
- Department of Food ScienceNational Pingtung University of Science and TechnologyPingtungTaiwan
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18
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Determination of 21 free amino acids in 5 types of tea by ultra-high performance liquid chromatography coupled with tandem mass spectrometry (UHPLC–MS/MS) using a modified 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) method. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.05.007] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Corleto KA, Singh J, Jayaprakasha GK, Patil BS. A sensitive HPLC-FLD method combined with multivariate analysis for the determination of amino acids in l-citrulline rich vegetables. J Food Drug Anal 2019; 27:717-728. [PMID: 31324287 PMCID: PMC9307045 DOI: 10.1016/j.jfda.2019.04.001] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2019] [Revised: 03/22/2019] [Accepted: 04/03/2019] [Indexed: 12/02/2022] Open
Abstract
The proposed analytical method reports the separation and quantification of 21 amino acids including l-citrulline from fresh vegetables and commercial juices using a C8 column. Optimal separation conditions for amino acids analysis were obtained with 20 mM sodium acetate (solvent A) and water with organic modifier acetonitrile and methanol (solvent B; 18/50/32 V/V). The ideal pH and column temperature were found to be 5.40 and 35 °C, respectively. The LOD and LOQ values were obtained in the range of 0.02–0.19 ng/mL and 0.04–0.39 ng/mL for all amino acids respectively. Relative standard deviations (RSD) of intraday and interday analysis were found to be <2.7% and 7.9%, respectively. The recovery of amino acids were found be satisfactory for all the tested crops. The developed method was successfully used for the quantification of amino acids in six fresh vegetable juices including watermelon, cucumber, celery, calabaza squash, zucchini squash, yellow squash and commercial juices. Multivariate analysis was used to determine the significant differences in the amino acids profiles. l-citrulline content was highest in fresh watermelon juice (716.57 ± 24.80 μg/mL) and commercial watermelon lime juice (826.48 ± 34.48 μg/mL). The optimized analytical method is rapid, sensitive, accurate and reproducible for analysis of free amino acids including l-citrulline from different vegetable juices and other food products. To the best of our knowledge, this is the first report to separate OPA derivatives of amino acids using C8 column from watermelon, cucumber, zucchini squash, yellow squash, calabaza squash, and celery in a HPLC-FLD system.
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Affiliation(s)
- Karen A Corleto
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, 1500 Research Parkway, Suite A120, College Station, TX 77845, USA
| | - Jashbir Singh
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, 1500 Research Parkway, Suite A120, College Station, TX 77845, USA
| | - G K Jayaprakasha
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, 1500 Research Parkway, Suite A120, College Station, TX 77845, USA.
| | - Bhimanagouda S Patil
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences, Texas A&M University, 1500 Research Parkway, Suite A120, College Station, TX 77845, USA.
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Li M, Li D, Tai Y, Gu C, Song Y, Jiao W, Ning J, Wei C, Gu X, Ho CT, Hajano JUD, Wan X. Determination of free amino acids in tea by a novel method of reversed-phase high performance liquid chromatography applying 6-Aminoquinolyl- N-Hydroxysuccinimidyl carbamate reagent. Journal of Food Science and Technology 2018; 55:4276-4286. [PMID: 30228426 DOI: 10.1007/s13197-018-3366-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/07/2018] [Accepted: 07/30/2018] [Indexed: 11/24/2022]
Abstract
We describe a novel analytical method for quantification of free amino acids in tea using variable mobile phase pH, elution gradient and column temperature of reversed-phase high-performance liquid chromatography (RP-HPLC). The study of mobile phase pH 5.7 was chosen to simultaneous quantification of 19 free amino acids in tea, while it improved maximum resolution of glutamine, histidine and theanine. Elution gradient was adapted for enhancing the solution of free amino acids, mainly because of adjustment of mobile phase A and B. The column temperature of 40 °C was conducive to separate free amino acids in tea. The limit of detection (LOD) and limit of quantitation (LOQ) of this method were in the range of 0.097-0.228 nmol/mL and 0.323-0.761 nmol/mL, respectively. The relative standard deviation of intraday and interday ranged in 0.099-1.909% and 3.231-7.025%, respectively, indicating that the method was reproducible and precise, while recovery ranged between 81.06-112.78%, showing that the method had an acceptable accuracy. This method was applied for the quantification of free amino acids in six types of tea. Multivariate analysis identified serine, glutamine, theanine and leucine as the most influencing factor for classify among analyzed sample.
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Affiliation(s)
- Min Li
- 1State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui China.,2State Key Laboratory of Crop Biology, College of Horticulture Science and Engineering, Shandong Agricultural University, Taian, 271018 Shandong China
| | - Daxiang Li
- 1State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui China
| | - Yuling Tai
- 1State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui China
| | - Chenchen Gu
- 1State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui China
| | - Yasai Song
- 1State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui China
| | - Weiting Jiao
- 1State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui China
| | - Jingming Ning
- 1State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui China
| | - Chaoling Wei
- 1State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui China
| | - Xungang Gu
- 1State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui China
| | - Chi-Tang Ho
- 3Department of Food Science, Rutgers University, New Brunswick, NJ USA
| | - Jamal U Ddin Hajano
- 4Department of Plant Pathology, Faculty of Crop Protection, Sindh Agriculture University, Tandojam, Pakistan
| | - Xiaochun Wan
- 1State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui China
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21
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Patulin biodegradation and quality improvement of apple puree fermented with Byssochlamys nivea FF1-2. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2017.11.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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22
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Zhang XK, Lan YB, Zhu BQ, Xiang XF, Duan CQ, Shi Y. Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography-mass spectrometry. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:104-112. [PMID: 28543285 DOI: 10.1002/jsfa.8444] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/01/2017] [Revised: 04/23/2017] [Accepted: 05/19/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Monosaccharides, organic acids and amino acids are the important flavour-related components in wines. The aim of this article is to develop and validate a method that could simultaneously analyse these compounds in wine based on silylation derivatisation and gas chromatography-mass spectrometry (GC-MS), and apply this method to the investigation of the changes of these compounds and speculate upon their related influences on Cabernet Sauvignon wine flavour during wine ageing. This work presented a new approach for wine analysis and provided more information concerning red wine ageing. RESULTS This method could simultaneously quantitatively analyse 2 monosaccharides, 8 organic acids and 13 amino acids in wine. A validation experiment showed good linearity, sensitivity, reproducibility and recovery. Multiple derivatives of five amino acids have been found but their effects on quantitative analysis were negligible, except for methionine. The evolution pattern of each category was different, and we speculated that the corresponding mechanisms involving microorganism activities, physical interactions and chemical reactions had a great correlation with red wine flavours during ageing. CONCLUSION Simultaneously quantitative analysis of monosaccharides, organic acids and amino acids in wine was feasible and reliable and this method has extensive application prospects. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Xin-Ke Zhang
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing, China
| | - Yi-Bin Lan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing, China
| | - Bao-Qing Zhu
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
| | - Xiao-Feng Xiang
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing, China
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing, China
| | - Ying Shi
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing, China
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A Novel Polysaccharide Conjugate from Bullacta exarata Induces G1-Phase Arrest and Apoptosis in Human Hepatocellular Carcinoma HepG2 Cells. Molecules 2017; 22:molecules22030384. [PMID: 28257055 PMCID: PMC6155380 DOI: 10.3390/molecules22030384] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2017] [Revised: 02/24/2017] [Accepted: 02/25/2017] [Indexed: 12/27/2022] Open
Abstract
Bullacta exarata has been consumed in Asia, not only as a part of the normal diet, but also as a traditional Chinese medicine with liver- and kidney-benefitting functions. Several scientific investigations involving extraction of biomolecules from this mollusk and pharmacological studies on their biological activities have been carried out. However, little is known regarding the antitumor properties of polysaccharides from B. exarata, hence the polysaccharides from B. exarata have been investigated here. One polysaccharide conjugate BEPS-IA was isolated and purified from B. exarata. It mainly consisted of mannose and glucose in a molar ratio of 1:2, with an average molecular weight of 127 kDa. Thirteen general amino acids were identified to be components of the protein-bound polysaccharide. Methylation and NMR studies revealed that BEPS-IA is a heteropolysaccharide consisting of 1,4-linked-α-d-Glc, 1,6-linked-α-d-Man, 1,3,6-linked-α-d-Man, and 1-linked-α-d-Man residue, in a molar ratio of 6:1:1:1. In order to test the antitumor activity of BEPS-IA, we investigated its effect against the growth of human hepatocellular carcinoma cells HepG2 in vitro. The result showed that BEPS-IA dose-dependently exhibited an effective HepG2 cells growth inhibition with an IC50 of 112.4 μg/mL. Flow cytometry analysis showed that BEPS-IA increased the populations of both apoptotic sub-G1 and G1 phase. The result obtained from TUNEL assay corroborated apoptosis which was shown in flow cytometry. Western blot analysis suggested that BEPS-IA induced apoptosis and growth inhibition were associated with up-regulation of p53, p21 and Bax, down-regulation of Bcl-2. These findings suggest that BEPS-IA may serve as a potential novel dietary agent for hepatocellular carcinoma.
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Xu Y, Ma Y, Yao S, Jiang Z, Pei J, Cheng C. Characterization, Genome Sequence, and Analysis of Escherichia Phage CICC 80001, a Bacteriophage Infecting an Efficient L-Aspartic Acid Producing Escherichia coli. FOOD AND ENVIRONMENTAL VIROLOGY 2016; 8:18-26. [PMID: 26501200 DOI: 10.1007/s12560-015-9218-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2015] [Accepted: 10/22/2015] [Indexed: 06/05/2023]
Abstract
Escherichia phage CICC 80001 was isolated from the bacteriophage contaminated medium of an Escherichia coli strain HY-05C (CICC 11022S) which could produce L-aspartic acid. The phage had a head diameter of 45-50 nm and a tail of about 10 nm. The one-step growth curve showed a latent period of 10 min and a rise period of about 20 min. The average burst size was about 198 phage particles per infected cell. Tests were conducted on the plaques, multiplicity of infection, and host range. The genome of CICC 80001 was sequenced with a length of 38,810 bp, and annotated. The key proteins leading to host-cell lysis were phylogenetically analyzed. One protein belonged to class II holin, and the other two belonged to the endopeptidase family and N-acetylmuramoyl-L-alanine amidase family, respectively. The genome showed the sequence identity of 82.7% with that of Enterobacteria phage T7, and carried ten unique open reading frames. The bacteriophage resistant E. coli strain designated CICC 11021S was breeding and its L-aspartase activity was 84.4% of that of CICC 11022S.
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Affiliation(s)
- Youqiang Xu
- China Center of Industrial Culture Collection, China National Research Institute of Food and Fermentation Industries, Beijing, 100015, People's Republic of China.
- Engineering Technology Research Center of Fumaric Acid Biotransformation in Shandong Province, Yantai, Shandong Province, 265709, People's Republic of China.
| | - Yuyue Ma
- Engineering Technology Research Center of Fumaric Acid Biotransformation in Shandong Province, Yantai, Shandong Province, 265709, People's Republic of China
| | - Su Yao
- China Center of Industrial Culture Collection, China National Research Institute of Food and Fermentation Industries, Beijing, 100015, People's Republic of China
| | - Zengyan Jiang
- Engineering Technology Research Center of Fumaric Acid Biotransformation in Shandong Province, Yantai, Shandong Province, 265709, People's Republic of China
| | - Jiangsen Pei
- China Center of Industrial Culture Collection, China National Research Institute of Food and Fermentation Industries, Beijing, 100015, People's Republic of China
- Engineering Technology Research Center of Fumaric Acid Biotransformation in Shandong Province, Yantai, Shandong Province, 265709, People's Republic of China
| | - Chi Cheng
- China Center of Industrial Culture Collection, China National Research Institute of Food and Fermentation Industries, Beijing, 100015, People's Republic of China.
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Simultaneous HPLC Determination of Amino Acids in Tea Infusion Coupled to Pre-column Derivatization with 2,4-Dinitrofluorobenzene. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0310-8] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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