The RP-HPLC Determination of Amino Acids in Mung Bean Protein Hydrolysate by AccQ ·Tag

Abstract

Abstract: 17 amino acids were determined by HPLC AccQ ·Tag. When the concentration of amino acids were 10 ～100μmol/ L (with the cysteine among 5 ～50μmol/L), the correlation coefficient between the peak area and the concentration of amino acid was above 0.99. The recoveries of 17 amino acids added were 92.1% ～103.7%. The satisfactory method applied to amino acids in many bean protein hydrolysate and good results was obtained.

Key words: , HPLC； amino acid； AccQ·, Tag； the soluble from mung bean protein；

Lu-Zhen-Hua, GUO Cai-Hua. The RP-HPLC Determination of Amino Acids in Mung Bean Protein Hydrolysate by AccQ ·Tag[J]. FOOD SCIENCE, 2006, 27(2): 238-241.

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The RP-HPLC Determination of Amino Acids in Mung Bean Protein Hydrolysate by AccQ ·Tag

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