The determination of amino acids composition of the traditional food Potentilla anserina L. root by high-performance liquid chromatography via fluorescent detection and mass spectrometry
Version of Record online: 27 APR 2011
© 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 46, Issue 6, pages 1164–1170, June 2011
How to Cite
Xia, L. and You, J. (2011), The determination of amino acids composition of the traditional food Potentilla anserina L. root by high-performance liquid chromatography via fluorescent detection and mass spectrometry. International Journal of Food Science & Technology, 46: 1164–1170. doi: 10.1111/j.1365-2621.2011.02624.x
- Issue online: 3 MAY 2011
- Version of Record online: 27 APR 2011
- (Received 16 November 2010; Accepted in revised form 2 February 2011)
Figure S1. Molecular ion (MS), MSMS spectra, and the cleavage mode for representative Arginine derivatives.
Table S1. Linear regression equations, correlation coefficient, detection limits, mass data and repeatability for peak area and retention time of amino acid derivatives.
Table S2. The contrast of fluorescence detection limits for amino acids derivatives of the four kinds of deriverisation reagents.
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