Optimization of cheese sample preparation methodology for free amino acid analysis by capillary isotachophoresis |
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| Institution: | 1. School of Pharmacy, The University of Faisalabad, Faisalabad, Pakistan;2. College of Pharmaceutical Sciences, Zhejiang University, Hangzhou, China;3. Faculty of Pharmacy, Bahauddin Zakariya University, Multan, Pakistan;1. College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang Province, PR China;2. Ocean College, Zhejiang University, Hangzhou, Zhejiang Province, PR China;3. School of Biological Sciences, Flinders University, GPO Box 2100, Adelaide, SA 5001, Australia;1. Food College, Shihezi University, Xinjiang 832003, China;2. School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310029, China;1. College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China;2. Key Laboratory of Plant Nutrition and the Agri-environment in Northwest China, Ministry of Agriculture, Yangling, Shaanxi 712100, PR China;3. Institute of Soil and Water Conservation, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China |
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| Abstract: | The objective of this work was the evaluation of different conditions for the selected free amino acids extraction from cheese samples, followed by capillary isotachophoresis analysis. Parameters of the extraction: concentration and type of extraction reagents (solvents: methanol, ethanol and mineral acids: perchloric acid, trichloroacetic acid, sulphuric acid and hydrochloric acid), time and temperature, and isotachophoretic separation conditions (voltage, time) were studied. Repeatability, reproducibility and stability of this method at different conditions are discussed. The best yield of free amino acids was obtained after triple extraction (30 min each process) with 0.1 M hydrochloric acid at 50 °C. Histidine, lysine, arginine, ornithine, tyrosine, and phenylalanine were determined using calibration curves and the standard additions method in different types of cheeses. The highest level of amino acids was determined in semi-hard cheese (2626.3 mg 100 g?1 – calibration curve, and 2679.2 mg 100 g?1 – standard additions method), whereas the lowest were found in sheep cheese (426.3 mg 100 g?1 and 455.7 mg 100 g?1, respectively), and Gouda type cheese samples (441.5 mg 100 g?1 and 472.8 mg 100 g?1, respectively). |
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| Keywords: | Cheese amino acids Sample preparation Histidine Lysine Arginine Ornithine Tyrosine Phenylalanine Optimization of extraction Capillary isotachophoresis Food analysis Food composition |
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