Univerzita Pardubice Fakulta chemicko- technologická

Univerzita Pardubice

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Publikace detail

CZE Analysis of Free Amino Acids in Honey

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

Rok: 2010

Druh publikace: ostatní - přednáška nebo poster

Strana od-do: nestránkováno

Tituly:

Jazyk	Název	Abstrakt	Klíčová slova
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