Determination of free amino acids in five commercial sweetpotato cultivars by hydrophilic interaction liquid chromatography-mass spectrometry

Xiao Qiu,Rong Reynolds,Suzanne Johanningsmeier,Van-Den Truong

Journal of Food Composition and Analysis（2020）

引用 19|浏览1

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摘要

•Separation of 36 amino acids was achieved by LC–MS/MS using a HILIC silica column.•The method is simple, reliable, and sensitive for its intended uses.•The quantity of 16 free amino acids varied among 5 commercial sweetpotato cultivars.

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关键词

Amino acid profile,Sweetpotato,Ipomoea batatas,Ultra-high-performance liquid chromatography,Asparagine,GABA,Triple-quadrupole,Food analysis,Food composition

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