Application of UHPLC for the determination of free amino acids in different cheese varieties
Abstract
A rapid ultra-high performance liquid chromatography (UHPLC) protocol for the determination of amino acids as their respective 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) derivatives was successfully applied for assessing free amino acid levels in commercial cheese samples representing typical product groups (ripening protocols) in cheesemaking. Based on the Waters AccQ.Tag™ method as a high performance liquid chromatography (HPLC) amino acid solution designed for hydrolyzate analyses, method adaptation onto UHPLC was performed, and detection of AQC derivatives was changed from former fluorescence (λ(Ex) 250 nm/λ(Em) 395 nm) to UV (254 nm). Compared to the original HPLC method, UHPLC proved to be superior by facilitating excellent separations of 18 amino acids within 12 min only, thus demonstrating significantly shortened runtimes (>35 min for HPLC) while retaining the original separation chemistry and amino acid elution pattern. Free amino acid levels of the analyzed cheese samples showed a high extent of variability depending on the cheese type, with highest total amounts found for original Italian extra-hard cheeses (up to 9,000 mg/100 g) and lowest for surface mold- or bacterial smear-ripened soft cheeses (200-600 mg/100 g). Despite the intrinsic variability in both total and specific concentrations, the established UHPLC method enabled reliable and interference-free amino acid profiling throughout all cheese types, thus demonstrating a valuable tool to generate high quality data for the characterization of cheese ripening.
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Exogenous peptidases and proteinases employed for accelerated ripening are among the different influencing aspects essential to cheese making.
“Exogenous peptidases and proteinases employed for accelerated ripening take into account one of the different influencing aspects essential to cheese making (Mayer and Fiechter 2013).”
From Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features (2021) · cites this paper as Mayer and Fiechter 2013
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- Authors
- Mayer, H. K., & Fiechter, G.
- Affiliations
- BOKU University (AT)
- Corresponding author
- Mayer, Helmut K.
- ORCID
- Mayer, Helmut K.
- Venue
- Analytical and Bioanalytical Chemistry
- Published
- 2013-04-25
- Volume
- 405
- Issue
- 25
- Pages
- 8053-8061
- ISSN
- 1618-2642 (ISSN-L)
- 1618-2650
- OpenAlex
- W2051451783
- Cited by
- 26
- References
- 28
- Citations by year
- 2025: 3 · 2024: 2 · 2022: 6 · 2021: 6 · 2020: 1 · 2019: 1 · 2018: 2 · 2016: 2 · 2015: 3
- FWCI
- 2.49
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.springer.com/tdm (tdm)
- Locations
- Analytical and Bioanalytical Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Physical Sciences › Chemistry › Spectroscopy › Analytical Chemistry and Chromatography
- Physical Sciences › Chemistry › Analytical Chemistry › Analytical Methods in Pharmaceuticals
- Keywords
- free amino acids, cheese, UPLC, cheese ripening, cheese varieties, UV detection, method adaptation, amino acid profiling, cheese quality
- MeSH terms
- Amino Acids, Aminoquinolines, Carbamates, Cheese, Chromatography, High Pressure Liquid, Food Analysis
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