An evaluation of the Waters Pico-Tag system for the amino-acid analysis of food materials
1986
Evaluation of the Waters Pico-Tag System for Amino-Acid Analysis
publication
Evidence: moderate
Author Information
Author(s): j. A. White, R. J. Hart, J. C. Fry
Primary Institution: Leatherhead Food Research Association
Hypothesis
The Pico-Tag method improves the speed and sensitivity of amino-acid analysis compared to traditional methods.
Conclusion
The Pico-Tag system provides faster and more reliable amino-acid analysis results compared to conventional ion-exchange methods.
Supporting Evidence
- The Pico-Tag method reduces analysis time to 12 minutes compared to 90 minutes for traditional methods.
- The Pico-Tag system allows for automated data collection and calculation of results.
- Results from the Pico-Tag system align well with literature values for amino-acid composition.
Takeaway
The Pico-Tag system helps scientists quickly and accurately measure amino acids in food, making it easier to understand what we eat.
Methodology
The Pico-Tag method uses pre-column derivatization with PITC and HPLC for amino-acid separation and detection.
Limitations
Results after sample clean-up with Sep-pak may be unreliable.
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