Effect of Color, Thickness and Part on Free Amino Acid Contents in Asparagus

Abstract

Abstract: This work presents a reversed phase high-performance liquid chromatography (RP-HPLC) method for the determination of free amino acids in asparagus after precolumn derivatization. The effects of different colors, thicknesses and parts on free amino acid contents in asparagus were investigated by non-parametric tests. At least 15 free amino acids with were detected and their contents showed differences among three different parts of asparagus (bottom, middle and top). All investigated samples were highest in asparagine and glutamine, glutamic acid and aspartic acid were in the middle, the contents of cysteine, trytophan, leucine and isoleucine were the lowest, and methionine was not detected. Different colors, thicknesses and parts had significant effects on free amino acid contents in asparagus.

Key words: asparagus, free amino acid, color, thickness, part

CLC Number:

TS207.3

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Effect of Color, Thickness and Part on Free Amino Acid Contents in Asparagus

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