Determination of Amino Acids in Foods and Beverages

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http://urn.fi/URN:NBN:fi:hulib-202105182244
Title: Determination of Amino Acids in Foods and Beverages
Author: Sillanpää, Meri
Contributor: University of Helsinki, Faculty of Science
Publisher: Helsingin yliopisto
Date: 2021
Language: eng
URI: http://urn.fi/URN:NBN:fi:hulib-202105182244
http://hdl.handle.net/10138/329997
Thesis level: master's thesis
Degree program: Kemian ja molekyylitieteiden maisteriohjelma
Master's Programme in Chemistry and Molecular Sciences
Magisterprogrammet i kemi och molekylära vetenskaper
Specialisation: ei opintosuuntaa
no specialization
ingen studieinriktning
Abstract: The literature study of this thesis focuses on the different analytical methods used to analyse amino acids in food and beverage samples. Amino acids are essential organic molecules and their concentrations in foods and beverages constitute, inter alia, the product’s nutritional value, quality, freshness, and flavour. Amino acid analysis of foodstuff has various applications, which exploit several analytical methods. These reviewed methods are founded on academic articles published during the past two decades. This literature review discusses the different sample matrixes, sample preparation methods, ways to derivate analytes, and different separation and detection methods utilized in the recent amino acid studies. The experimental part of this thesis was a modification of L-asparagine and L-aspartic acid test (L-Asp/L-AspAc) in Thermo Fisher Scientific Oy industrial R&D laboratory. An enzymatic photometric method is used to determine L-Asp/L-AspAc amino acids in food samples. The modification process entailed pre-testing of several candidate methods, from which the most suitable one was selected. The feasibility of the chosen test was affirmed before verification and validation of the modified test.
Subject: Chromatographic analysis
amino acids
food samples
beverage samples
sample preparation
derivatisation
HPLC
GC
CE


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