Abstract
Adaptable to any routine laboratory, the study presents the validation results of a simple, accurate and reliable method developed for the analysis of total amino acids (TAAs) in rice using reversed-phase high-performance liquid chromatography-diode array detection (RP-HPLC-DAD).
Highlights
As the dietary staple of more than half of the world population [1], rice (Oryza sativa L.) is recognized as one of the most important cereal crops in the world
The aim of this study is to develop and validate a simple, accurate and reliable method that enables analysis of amino acid composition including all essential amino acids in rice with the use of the conventional laboratory oven and the RP-HPLC-diode array detector (DAD) detection making the analysis simple and accessible to any routine analytical laboratory
Glutamic acid; Ser: Serine; His: Histidine; Gly: Glycine; Thr: Threonine; Arg: Arginine; Ala: Alanine; Tyr: Tyrosine; Val: Valine; Met: Methionine; Trp: Tryptophan; reference acid; glutamic acid (Glu): certified Aspartic associated with the ≤ 2 μ2B + μ2D ; Asp: reference material (CRM); X : Mean value obtained for the certified reference material (CRM); μ2B : Uncertainty with the analytical method for the particular analyte; Acceptance criteria: X - Ac
Summary
As the dietary staple of more than half of the world population [1], rice (Oryza sativa L.) is recognized as one of the most important cereal crops in the world. Protein plays a significant role in determining the nutritional quality, functional properties, texture, pasting capacity and the sensory characteristics of rice [5,6,7]. The determination of amino acid composition of rice becomes vital for defining the characteristics related to the protein quality of rice. Several methods for determination of amino acids in rice and other matrices have been discussed in literature [8,9,10,11,12,13,14]. Generally proteins are hydrolyzed using 6 mol/L HCl solution at the temperature of 110 °C [8,9,13,15] for extended hours of 24 h or at temperatures above 110 °C for periods shorter than 24 h [9,16,11]. The hydrolyzed amino acids are analyzed using either high performance liquid chromatography with ultra violet/visible, diode array or fluorescence detection (HPLC-UV/VIS/DAD/FLD) [10,11,12,16], amino acid analyzers [13,17], liquid chromatography-tandem mass spectrometric detection (LC-MS/MS) [14,18,19] gas chromatography-mass spectrometric detection (GC-MS) [14,19,20] or near-infrared reflectance spectroscopy (NIRS) [21]
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