ISSN:
1612-1112
Keywords:
Capillary gas chromatography
;
Food chemistry
;
Chiral phases
;
Chirasil-L-Val
;
XE-60-L-Val(S)-α-phenylethylamide
Source:
Springer Online Journal Archives 1860-2000
Topics:
Chemistry and Pharmacology
Notes:
Summary Significant amounts of free D-amino acids (D-AA) have been found in fermented foods. Amino acids (AA) were extracted from sour milk, Emmentaler cheese, lactic acid fermented juices of carrots and celery, beer, wine, fermented black beans and a commercial liquid spice obtained by acidic hydrolysis of certain proteinaceous plants. The absolute amounts of free AA in foods were determined by automated ion-exchange chromatography according to Stein and Moore, and the ratios of AA enantiomers were determined as theirN(O)-pentafluoroproprionyl 1- (and 2-) propyl esters by capillary gas chromatography on the chiral stationary phases Chirasil-L-Val and XE-60-L-Val-(S)-α-phenylethylamide. Since D-AA were found in all fermented foods investigated and also on the basis of biochemical considerations of the orgin of D-AA in microorganisms, it may be assumed that D-AA are quite common in fermented foods.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF02261066
Permalink