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: | , |
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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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| Summary: | 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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