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Analysis of amino acids in food samples by high performance liquid chromatography using conductometric detection.

Poon Wai Mei Emily. / Thesis (M.Phil.)--Chinese University of Hong Kong, 1999. / Includes bibliographical references (leaves 74-81). / Abstracts in English and Chinese. / Chapter Chapter 1: --- Introduction --- p.1 / Chapter 1.1. --- Importance of amino acids --- p.1 / Chapter 1.1.1. --- Clinical samples --- p.1 / Chapter 1.1.2. --- Food samples --- p.2 / Chapter 1.2. --- Reviews of amino acid analysis --- p.6 / Chapter 1.2.1. --- Ion-exchange chromatography --- p.6 / Chapter 1.2.2. --- Gas chromatography --- p.6 / Chapter 1.2.3. --- Thin layer chromatography --- p.8 / Chapter 1.2.4. --- Flow injection analysis --- p.8 / Chapter 1.2.5. --- Liquid chromatography --- p.9 / Chapter 1.2.6. --- Capillary electrophoresis --- p.10 / Chapter 1.2.7. --- Methods of detecting amino acid without derivatization --- p.11 / Chapter 1.3. --- Determination of amino acids by reversed-phase ion-pair chromatography --- p.12 / Chapter 1.4. --- The objectives of the study --- p.15 / Chapter Chapter 2: --- Experimental --- p.16 / Chapter 2.1. --- Materials --- p.16 / Chapter 2.2. --- Apparatus --- p.16 / Chapter 2.3. --- Samples --- p.16 / Chapter 2.4. --- Procedures --- p.17 / Chapter 2.4.1. --- Preparation of amino acid standard solution (stock solutions) --- p.17 / Chapter 2.4.2. --- Method development --- p.17 / Chapter 2.4.3. --- Samples preparation --- p.18 / Chapter 2.4.4. --- Preparation of Dowex column --- p.18 / Chapter 2.4.5. --- Extraction of amino acids from samples --- p.19 / Chapter 2.4.6. --- Recovery test --- p.20 / Chapter Chapter 3: --- Results and Discussions --- p.21 / Chapter 3.1. --- Optimization --- p.21 / Chapter 3.1.1. --- pH --- p.21 / Chapter 3.1.2. --- Ion-interacting reagent --- p.22 / Chapter 3.1.3. --- Organic solvent --- p.29 / Chapter 3.1.4. --- Temperature --- p.34 / Chapter 3.1.5. --- Chromatographic conditions --- p.36 / Chapter 3.2. --- Application --- p.45 / Chapter 3.2.1. --- Precision of injection --- p.45 / Chapter 3.2.2. --- Accuracy of the method --- p.46 / Chapter 3.2.3. --- The concentration of amino acids in food samples --- p.50 / Chapter 3.2.3.1. --- Citrus fruits --- p.50 / Chapter 3.2.3.2. --- Orange juice drinks --- p.60 / Chapter 3.2.3.3. --- Chinese honey --- p.65 / Chapter 3.2.3.4. --- New Zealand honey --- p.67 / Chapter 3.2.3.5. --- Energy drinks --- p.70 / Chapter Chapter 4 : --- Conclusion --- p.72 / Chapter Chapter 5 : --- Bibliographies --- p.74 / Chapter 6. --- Appendices --- p.82 / Chapter 6.1. --- Table 1 : Ingredients of orange juice drinks --- p.82 / Chapter 6.2. --- Table 2 : Honey samples --- p.83 / Chapter 6.3. --- Table 3 : Ingredients of energy drinks --- p.83

Identiferoai:union.ndltd.org:cuhk.edu.hk/oai:cuhk-dr:cuhk_322835
Date January 1999
ContributorsPoon, Wai Mei Emily., Chinese University of Hong Kong Graduate School. Division of Chemistry.
Source SetsThe Chinese University of Hong Kong
LanguageEnglish, Chinese
Detected LanguageEnglish
TypeText, bibliography
Formatprint, x, 83 leaves : ill. ; 30 cm.
RightsUse of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/)

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