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Determination of Free Amino Acids in Coated Foods by GC–MS: Optimization of the Extraction Procedure by Using Statistical Design
- Pérez-Palacios, T., Melo, A., Cunha, S., Ferreira, I. M. P. L. V. O.
- Food analytical methods 2014 v.7 no.1 pp. 172-180
- centrifugation, coated foods, correlation, cysteine, derivatization, free amino acids, homogenization, hydrochloric acid, mixing, response surface methodology
- The development and validation of an extraction procedure for quantification of free amino acids in coated products by MTBSTFA derivatization and GC-MS detection is described. The extraction method entailed the sample homogenization with hydrochloric acid (HCl) by stirring at 40 °C followed by two centrifugation steps. The optimum combination of the extraction variables was achieved by response surface methodology. HCl concentration and volume and stirring time influenced free amino acid extraction yield. The selected optimal extraction conditions were 5 g of sample mixed to 7.5 ml of 0.1 N HCl and stirred during 90 min. Consistency between predicted and experimental values as well as in the quality parameters was observed. The calibration curves were linear within the range 5-100 μg ml-1 with correlation coefficient values (R 2 ) higher than 0.99. Detection and quantification limits of the analytical procedure ranged from 2.10-5 to 18.10-2 μg μl-1 and from 8.10-5 to 60.10-2 μg μl-1, respectively. Precision was 0.20-12.59 % for run-to-run and 3.38-17.60 % for day-to-day. The accuracy is between 82.99 and 115.77 %. Nineteen amino acids were analyzed in frozen-thawed and deep-fried coated products from different origin, with cysteine being the most relevant. ©Springer Science+Business Media New York 2013.