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A New, Rapid, High-Sensitivity Analysis of Amino Acids in Food Type Samples

Bidlingmeyer, Brian A, Cohen, Steven A, Tarvin, Thomas L, Frost, Beverly·1987·Journal of AOAC INTERNATIONAL

Abstract

A new approach to the analysis of free amino acids and amino acids from hydrolyzed foods is described. The method is based on reaction of the free amino acids with phenylisothiocyanate to form stable derivatives which are subsequently separated by liquid chromatography. Sample preparation procedures are described and results are compared with conventional ion exchange results. Reproducibility of the new method has been determined on a typical food type sample.

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Metadata

Authors
Bidlingmeyer, B. A., Cohen, S. A., Tarvin, T. L., & Frost, B.
Venue
Journal of AOAC INTERNATIONAL
Published
1987-03-01
Volume
70
Issue
2
Pages
241-247
ISSN
0004-5756 (ISSN-L)
OpenAlex
W2411656134
Cited by
204
References
0
FWCI
6.23
Type
journal article
Language
en
Open access
closed

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CoChat. (2026). Citation check: A New, Rapid, High-Sensitivity Analysis of Amino Acids in Food Type Samples. https://app.cochat.ai/papers/10.1093/jaoac/70.2.241
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Bidlingmeyer, B. A., Cohen, S. A., Tarvin, T. L., & Frost, B. (1987). A New, Rapid, High-Sensitivity Analysis of Amino Acids in Food Type Samples. Journal of AOAC INTERNATIONAL. https://doi.org/10.1093/jaoac/70.2.241

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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.