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Enantioseparation of D- and L-amino acids by a coupled system consisting of an ion-exchange column and a chiral column and determination of D-aspartic acid and D-glutamic acid in soy products

Stenberg, Marianne LU ; Marko-Varga, György LU and Öste, Rickard LU (2002) In Food Chemistry 79(4). p.507-512
Abstract
A coupled system, consisting of a conventional ion-exchange column and a chiral column, was used for separation of the D- and L-enantiomers as constituents of an amino acid mixture. The ion-exchange column was connected to an amino acid analyser and the eluents necessary for the chiral column were delivered by an HPLC pump. With this on-line system the D- and L-forms of eight of the proteinogenic amino acids were separated. An alternative method was also investigated, in which single amino acids or groups of amino acids were fed to the chiral column via a three-way divider, in order to subject the column to less aggressive conditions. By using aspartic acid and/or glutamic acid as an index of racemization and, if necessary, increasing the... (More)
A coupled system, consisting of a conventional ion-exchange column and a chiral column, was used for separation of the D- and L-enantiomers as constituents of an amino acid mixture. The ion-exchange column was connected to an amino acid analyser and the eluents necessary for the chiral column were delivered by an HPLC pump. With this on-line system the D- and L-forms of eight of the proteinogenic amino acids were separated. An alternative method was also investigated, in which single amino acids or groups of amino acids were fed to the chiral column via a three-way divider, in order to subject the column to less aggressive conditions. By using aspartic acid and/or glutamic acid as an index of racemization and, if necessary, increasing the number of peaks investigated, a simple and fast method for the determination of the degree of racemization was achieved. The method was applied to three soy products. The products contain 3.4-5.8% D-aspartic acid and 1.4-2.4% D-glutamic acid (C) 2002 Elsevier Science Ltd. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
L-amino acids, D- and, racemization, enantioseparation, two-dimensional separation, amino acid analyser, HPLC
in
Food Chemistry
volume
79
issue
4
pages
507 - 512
publisher
Elsevier
external identifiers
  • wos:000179308300014
  • scopus:0036977554
ISSN
1873-7072
DOI
10.1016/S0308-8146(02)00215-7
language
English
LU publication?
yes
id
d51b56cf-ec34-47ba-8fd6-5f50c53cc30a (old id 323524)
date added to LUP
2007-11-14 14:22:15
date last changed
2017-11-26 03:45:38
@article{d51b56cf-ec34-47ba-8fd6-5f50c53cc30a,
  abstract     = {A coupled system, consisting of a conventional ion-exchange column and a chiral column, was used for separation of the D- and L-enantiomers as constituents of an amino acid mixture. The ion-exchange column was connected to an amino acid analyser and the eluents necessary for the chiral column were delivered by an HPLC pump. With this on-line system the D- and L-forms of eight of the proteinogenic amino acids were separated. An alternative method was also investigated, in which single amino acids or groups of amino acids were fed to the chiral column via a three-way divider, in order to subject the column to less aggressive conditions. By using aspartic acid and/or glutamic acid as an index of racemization and, if necessary, increasing the number of peaks investigated, a simple and fast method for the determination of the degree of racemization was achieved. The method was applied to three soy products. The products contain 3.4-5.8% D-aspartic acid and 1.4-2.4% D-glutamic acid (C) 2002 Elsevier Science Ltd. All rights reserved.},
  author       = {Stenberg, Marianne and Marko-Varga, György and Öste, Rickard},
  issn         = {1873-7072},
  keyword      = {L-amino acids,D- and,racemization,enantioseparation,two-dimensional separation,amino acid analyser,HPLC},
  language     = {eng},
  number       = {4},
  pages        = {507--512},
  publisher    = {Elsevier},
  series       = {Food Chemistry},
  title        = {Enantioseparation of D- and L-amino acids by a coupled system consisting of an ion-exchange column and a chiral column and determination of D-aspartic acid and D-glutamic acid in soy products},
  url          = {http://dx.doi.org/10.1016/S0308-8146(02)00215-7},
  volume       = {79},
  year         = {2002},
}