Quantitative determination of amino acids in functional foods by microchip electrophoresis

✍ Scribed by Hiroko Ueno; Jun Wang; Noritada Kaji; Manabu Tokeshi; Yoshinobu Baba

• Publisher: John Wiley and Sons
• Year: 2008
• Tongue: English
• Weight: 734 KB
• Volume: 31
• Category: Article
• ISSN: 1615-9306
• DOI: 10.1002/jssc.200700517

✦ Synopsis

Abstract

Microchip electrophoresis (MCE), a first‐generation micrototal analysis system, has emerged during the miniaturization phase of food analysis. Based on the micellar electrokinetic chromatography mode, a simple and fast MCE method with light emitting diode‐induced fluorescence detection was developed for quantitative analysis of amino acids in three different kinds of functional foods, viz. sports beverages, jelly‐form beverages, and tablet‐form functional foods. In contrast to the glass microchip, we improved the separation of amino acids on a poly(methyl methacrylate) (PMMA) chip by addition of cationic starch derivatives. 4‐Fluoro‐7‐nitro‐2,1,3‐benzoxadiazole, which has a short labeling time for amino acids, was used as the fluorescently labeled dye. This MCE method takes less than 10 min of total analysis time including sample preparation and analysis of amino acids in functional foods on a PMMA chip. The results show that this approach has the potential to be a fast and simple method for amino acid analysis in functional foods.