%0 Journal Article
%T Rapid determination of 18 amino acids in soy sauce by ultra-performance liquid chromatography with pre-column derivatization<br>柱前衍生化-超高效液相色谱法快速测定酱油中的18种氨基酸
%A CHEN Limei
%A SHANG Yanfen
%A ZHAO Mengbin
%A LIU Huwei
%A <br>陈丽梅
%A 尚艳芬
%A 赵孟彬
%A 刘虎威
%J 色谱
%D 2010
%I 
%X A rapid ultra-performance liquid chromatographic(UPLC) method was developed for the separation and determination of 18 amino acids in soy sauce by using 6-aminoquinolyl-N-hydroxyl-succinimidyl-carbamate(AQC) as pre-column derivatization reagent.The 18 amino acids were separated within 12 min using a BEH C18 column,ultraviolet(UV) detection at 260 nm,ammonium acetate-acetic acid-acetonitrile-water and acetonitrile-acetic acid as the mobile phases with combined gradient elution and gradient flow-rate.A linear...
%K pre-column derivatization
%K ultra-performance liquid chromatography(UPLC)
%K 6-aminoquinolyl-N-hydroxy-succinimidyl-carbamate(AQC)
%K amino acids
%K soy sauce<br>柱前衍生
%K 超高效液相色谱
%K 6-氨基喹啉基-N-羟基琥珀酰亚氨基甲酸酯
%K 氨基酸
%K 酱油
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=6E709DC38FA1D09A4B578DD0906875B5B44D4D294832BB8E&cid=6579068328FE643F&jid=4D81E042D77AFEC6881D14759692069C&aid=AA2895DDA4416E2FB3C56FECC08572BD&yid=140ECF96957D60B2&vid=D3E34374A0D77D7F&iid=59906B3B2830C2C5&sid=B8D8B337883846D1&eid=CD1AB74EAF0667FF&journal_id=1000-8713&journal_name=色谱&referenced_num=0&reference_num=0