New HPLC-UV Method Detects Amino Acids in Foods with High Precision

In a recent study conducted at South China University of Technology, researchers Li Gao, Piao Xu, and Jiaoyan Ren have introduced a highly sensitive and cost-effective method for simultaneously determining the D/L-amino acid profile in foods. Published in the journal Food Chemistry, the study's findings have renewed implications for food quality control and the understanding of amino acids' role in nature (1).

Products rich in amino acids. | Image Credit: © Yulia Furman - stock.adobe.com

The new method relies on high performance liquid chromatography with ultraviolet detection (HPLC-UV) and utilizes 1-fluoro-24-dinitrophenyl-5-l-alanine amide (FDAA) derivatization to detect 36 D/L-amino acids. What sets this method apart is its sensitivity, coupled with lower costs compared to other HPLC-based approaches.

The researchers validated the method, demonstrating its reliability with a broad linear range (8–1000 µmol/L), limits of detection (2.68–62.44 pmol/L), limits of quantification (2.93 to 208.13 pmol/L), and high precision (0.30% − 5.31% intraday and 1.96% − 8.04% interday). Furthermore, the method exhibited accuracy, with results ranging from 86.53% to 121.46% (1).

The real-world application of this method extended to the determination of D/L-amino acids in both fermented and unfermented food type materials. The findings revealed unique amino acid profiles for each type of food, demonstrating their distinct chemistries. Additionally, the method demonstrated exceptional performance in distinguishing different types of food materials based on their D/L-amino acid profiles.

Until recently, D-amino acids, which mirror their L-counterparts in structure but differ in spatial arrangement, received relatively little attention in the field of biochemistry. This disparity arose from the belief that D-amino acids were not commonly found in nature and did not participate in essential biological processes.

However, this study's findings challenge that notion, highlighting the potential significance of D-amino acids in food composition and quality. By leveraging this new method, researchers can delve deeper into the distribution, abundance, and roles of D-amino acids in various food products, paving the way for improved food quality control, understanding, and nutritional analysis.

This research may offer new insights into the composition of a wide range of foods and their nutritional value. This new method promises to be a valuable tool for both food scientists and the food industry, ultimately leading to better-informed decisions about the quality and composition of the foods we consume.

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Reference

(1) Gao, L.; Xu, P.; Ren, J. A Sensitive and Economical Method for Simultaneous Determination of D/L-Amino Acid Profiles in Foods by HPLC-UV: Application in Fermented and Unfermented Foods Discrimination. Food Chem. 2023, 410, 135382. DOI: 10.1016/j.foodchem.2022.135382