Development of a method for the determination of γ-aminobutyric acid in foodstuffs
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- ISHIKAWA Akiko
- Department of Nutritional Science, Okayama Prefectural University
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- OKA Hiroyuki
- Okayama Research Laboratory, Nihon-shokusei Co. Ltd.
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- HIEMORI Miki
- Department of Nutritional Science, Okayama Prefectural University
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- YAMASHITA Hiromi
- Department of Nutritional Science, Okayama Prefectural University
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- KIMOTO Masumi
- Department of Nutritional Science, Okayama Prefectural University
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- KAWASAKI Hitoshi
- Okayama Research Laboratory, Nihon-shokusei Co. Ltd.
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- TSUJI Hideaki
- Department of Nutritional Science, Okayama Prefectural University
書誌事項
- タイトル別名
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- Development of a Method for the Determination of .GAMMA.-Aminobutyric Acid in Foodstuffs
- Development of a method for the determination of g aminobutyric acid in foodstuffs
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抄録
A method for the determination of γ-aminobutyric acid (GABA) in foodstuffs has been developed by combination of its dinitrophenylation and high-performance liquid chromatography (HPLC) using norleucine as an internal standard. GABA was converted to its stable derivative with 1-fluoro-2,4-dinitrobenzene and the derivative was extracted with ether. After evaporation of the extract, the residue was dissolved in 0.1 M NaOH and the solution was subjected to reversed-phase HPLC with an elution system of a linear gradient of methanol in 10 mM Tris-HCl buffer (pH 6.0) and a detection system monitoring the absorbance of the effluent at 400 nm. The present method was shown to be utilized as a satisfactory method for the determination of γ-aminobutyric acid in foodstuffs.
収録刊行物
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- Journal of Nutritional Science and Vitaminology
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Journal of Nutritional Science and Vitaminology 55 (3), 292-295, 2009
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詳細情報 詳細情報について
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- CRID
- 1390001206326565888
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- NII論文ID
- 10025971529
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- NII書誌ID
- AA00703822
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- COI
- 1:CAS:528:DC%2BD1MXnvF2mtbg%3D
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- ISSN
- 18817742
- 03014800
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- NDL書誌ID
- 10252116
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
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- 抄録ライセンスフラグ
- 使用不可