Study on microwave hydrolysis for the analysis of amino acids in egg by high performance liquid chromatography
Shang, S.; Wang, H.
Se Pu 15(2): 138-140
1997
ISSN/ISBN: 1000-8713 PMID: 15739403 Document Number: 472287
A new hydrolysis method which only needs 7min--microwave hydrolysis used for the analysis of amino acids in egg by Pico-Tag high performance liquid chromatography (HPLC) is reported. The experimental results show that the satisfactory recovery could be obtained by use of 6mol/L HCL and 1% phenol as hydrolysing solution and a microwave oven with power of 300W. These conditions can also be used for the hydrolysis of other samples, such as rice, meat and so on. The average recovery of this method is 95% with a RSD of 2%. The accuracy is better than the conventional one (hydrolysis 24 at 110 degrees C) and Pico-Tag (hydrolysis 24h at 105 degrees C). Furthermore, the microwave hydrolysis decreases the loss of some unstable amino acids, e.g. Ser, Thr, Tyr, etc. In the process the method is convenient, rapid, accurate and reproducible.