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: high
Author Information
Author(s): J. A. White, et al.
Hypothesis
The Pico-Tag system can provide rapid and quantitative determination of amino acids in food materials.
Conclusion
The Pico-Tag method is an excellent technique for amino acid analysis of foods, showing good agreement with conventional methods.
Supporting Evidence
- The Pico-Tag method allows for the detection of both total and free amino acids.
- The method shows good repeatability and reproducibility.
- The system's reliability makes it suitable for automated data integration.
Takeaway
The Pico-Tag system helps scientists quickly measure amino acids in food, making it easier to analyze what we eat.
Methodology
The Pico-Tag method involves pre-column derivatization of amino acids followed by reversed-phase high-performance liquid chromatography.
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