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Separation, identification, and quantification of amino acids in L-lysine fermentation potato juices by gas chromatography–mass spectrometry
- Starke, Ines, Kleinpeter, Erich, Kamm, Birgit
- Fresenius' journal of analytical chemistry 2001 v.371 no.3 pp. 380-384
- amino acid composition, biorefining, derivatization, fermentation, gas chromatography-mass spectrometry, juices, lysine, molasses, potatoes
- The amino acid composition of L-lysine fermentation juices from potatoes and cane molasses from a green biorefinery has been determined by gas chromatography–mass spectrometry. N-Methyl-N-tert(butyldimethylsilyl)trifluoroacetamide (MTBSTFA) was used as derivatization reagent to prepare the t-butyldimethylsilyl derivatives of the amino acids present in the juices. The amino acids in these derivatives were identified from both their EI and CI mass spectra and their retention times in the gas chromatogram, and they were quantified employing the GC response signals relative to cycloleucine as internal standard.