Rapid determination of 18 amino acids in soy sauce by ultra-performance liquid chromatography with pre-column derivatization
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 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...