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.
|Degree Type||Masters degree|