Amino acid analysis in wines by liquid chromatography-UV and fluorescence detection without sample enrichment

Abstract :

In this study, the analysis of amino acids using High Performance Liquid Chromatography (HPLC) with pre-column derivatisation was optimised. The derivatisation reagents include o-phthaldialdehyde (OPA), 9- fluorenylmethyichioroformate (FMOC) and iodoacetic acid (IDA). Detection was performed using UV and fluorescence in series. The developed method was utilised for the analysis and quantitation of amino acids in eighteen wines. The application of chemometric data evaluation was initiated.



Author Douglas CA
Date Accessioned 2016-09-22T08:34:34Z
Date Available 2016-09-22T08:34:34Z
Date Created
Identifier URL 2003
Language English
Subject 2
Alternative Title
Degree Type Masters degree
Degree Description  MSc