Sample preparation for amino acid determination by integrated pulsed amperometric detection in foods

This report describes a new sample preparation method for food which allows a complete separation of carbohydrates and amino acids prior to their analysis by anion-exchange chromatography and integrated pulsed amperometric detection. Food samples with high carbohydrate concentrations are applied to solid-phase extraction columns containing a strong cation-exchange resin. Carbohydrates are recovered initially; retained amino acids are eluted with 0.2 M CaC l(2) subsequently. The carbohydrate and the amino acid fractions are analyzed. The recovery calculated for 21 amino acids was in the range from 84 to 126%. The sample preparation was tested for amino acid concentrations between 4.2 and 84.0 nmol of each amino acid (between 2.1 and 42.0 nmol of cystine) and correlation coefficients between 0.84 and 0.99 were obtained. The capacity of the solid-phase extraction columns employed was up to 3.7 micro mol. Sample preparation was evaluated with four different food samples: sourdough, skim milk, lemon juice, and potato.