Simultaneous quantification of amino acids and Amadori products in foods through ion-pairing liquid chromatography–high-resolution mass spectrometry

Abstract

The formation of the Amadori products (APs) is the first key step of Maillard reaction. Only few papers have dealt with simultaneous quantitation of amino acids and corresponding APs (1-amino-1-deoxy-2-ketose). Chromatographic separation of APs is affected by several drawbacks mainly related to their poor retention in conventional reversed phase separation… (More)
DOI: 10.1007/s00726-014-1845-5

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Cite this paper

@article{Troise2014SimultaneousQO, title={Simultaneous quantification of amino acids and Amadori products in foods through ion-pairing liquid chromatography–high-resolution mass spectrometry}, author={Antonio Dario Troise and Alberto Fiore and Giovanni N. Roviello and Simona Maria Monti and Vincenzo Fogliano}, journal={Amino Acids}, year={2014}, volume={47}, pages={111-124} }