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CZE Analysis of Free Amino Acids in Honey

Authors: Staněk Václav | Weiserová Hana | Česla Petr | Fischer Jan | Jandera Pavel

Year: 2010

Type of publication: ostatní - přednáška nebo poster

Page from-to: nestránkováno

Titles:

Language	Name	Abstract	Keywords
xxx	CZE Analysis of Free Amino Acids in Honey	Honey is a natural food product well known for its high nutritional and prophylactic-medicinal value. Because of its sweetness and flavor, honey is very often used as a natural sweetener and preservative in manufactured foods. Beside major group of monosaccharides, honey contains water, some oligosaccharides and various organic acids, amino acids, enzymes, flavonoids, vitamins and natural dyes. In present work, possibilities of the analysis of free amino acids in honey by capillary zone electrophoresis after their derivatization with phenylisothiocyanate (PITC) derivative agent were investigated. PITC derivatization of amino acid is frequently used as the pretreatment step in analyses of different samples containing amino acids. This method is reported to be rapid, efficient and reproducible and providing results with most amino acids including proline (with highest content in honey). CZE with UV detection at 254 nm was used for analysis of free amino acids occurring in different honey samples.	CZE; Analysis; Free; Amino; Acids; Honey