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Separation of Amino Acids and Their Initial Maillard Reaction Intermediates by Hydrophilic Interaction Liquid Chromatography

CAO Changchun, LIANG Jingjing, WANG Meng, HOU Li, XIE Jianchun*, SUN Baoguo   

  1. Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Flavor Chemistry, Beijing Engineering and Technology
    Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
  • Online:2016-01-25 Published:2016-01-15
  • Contact: XIE Jianchun

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Abstract:

An Xbridge BEH Amide column and an Atlantis HILIC Silica column, which work on hydrophilic interaction
liquid chromatography (HILIC), were used to separate cysteine, glycine, and their initial Maillard reaction intermediates with
xylose including 2-xylulosylthiazolidine-4-carboxylic acid, glycine-Amadori, and cysteine-Amadori. The effects of the ratio
of the organic phase (CH3CN), the concentration of ammonium formate (the buffer salt), the pH value and flow rate of the
mobile phase, and column temperature on capacity factor and resolution factor were investigated. Then optimum separation
conditions for the Xbridge BEH Amide column and the Atlantis HILIC Silica column were established, respectively. Using
the BEH Amide column, the resolution factors achieved for the five compounds all exceeded 2.28. The results showed that
the BEH Amide column was more suitable for the chromatographic separation.

Key words: hydrophilic interaction liquid chromatography, cysteine, 2-xylulosylthiazolidine-4-carboxylic acid, glycine, glycine-Amadori, cysteine-Amadori, separation

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