Use of o-Phthaldehyde derivatives and high-pressure liquid chromatography in determining the free amino acids in cocoa beans
The free amino acids in Ecuadorian cocoa beans were qualitatively analyzed, using the formation of precolumn o-phthaldehyde derivatives. The amino acids were extracted from cocoa beans and subjected to high-pressure liquid chromatography amino acid analysis. This shows the utility of the technique to a solid food matrix.
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Main Authors: | 79254 Hurst, W.J., 90675 Martin Junior, R.A. |
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Format: | biblioteca |
Published: |
1980
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Subjects: | CACAO, ALMENDRAS, COMPOSICION QUIMICA, AMINOACIDOS, SEPARACION, CROMATOGRAFIA LIQUIDA ALTA PRESION, ANALISIS QUIMICO, |
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