Konferenzpaper

Jahr der Veröffentlichung: 2003

Seiten: S207-S212

Zeitschrift: Chromatographia: An International Journal for Separation Science

Bandnummer: 57

ISSN: 0009-5893

eISSN: 1612-1112

DOI Link: https://doi.org/10.1007/BF02492104

Konferenz: 24th International Symposium on Chromatography

Verlag: Springer

Abstract: 
Free amino acids in fortified (dessert) wines (n = 41) from Spain (sherry, malaga, moscatel), Portugal (port, madeira), Italy (marsala), Greece (mavrodaphne), and liquor wines from Hungary (tokay) and Israel were analyzed for D amino acids. Amino acids were isolated from wines using Dowex 50W X8 cation exchanger and converted into volatile N(O)-pentafluoropropionyl amino acid 1-propyl esters. Enantiomers were separated by gas chromatography on Chirasil-L-Val capillary columns and relative quantities of D amino acids were determined by selected-ion monitoring mass spectrometry or flame-ionization detection. Major quantities of DAla (4.0 - 58.1%), D-Asp (8.9 - 51.3%), D-Glu (4.9 - 28.4%), and D-Ser (0.4 - 14.7%) were detected in all wines and minor amounts (< 1%) of D-Lys, D-Phe, D-Tyr, and D-Val in some wines. Notably, quantities of D-Ala exceeded 50% of total amino acids in some fortified wines.

Harvard-Zitierstil: Pätzold, R., Nieto-Rodriquez, A. and Brückner, H. (2003) Chiral gas chromatographic analysis of amino acids in fortified wines, Chromatographia: An International Journal for Separation Science, 57, pp. S207-S212. https://doi.org/10.1007/BF02492104

APA-Zitierstil: Pätzold, R., Nieto-Rodriquez, A., & Brückner, H. (2003). Chiral gas chromatographic analysis of amino acids in fortified wines. Chromatographia: An International Journal for Separation Science. 57, S207-S212. https://doi.org/10.1007/BF02492104