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HPLC determination of tryptophan in foodstuffs using barium hydroxide hydrolysis at 140°C

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Summary

Hydrolysis of samples of food and feedstuffs with 2.7 N Ba(OH)2 at 140°C for 4 h was tested for the recovery of tryptophan. On the basis of 100% yield for the tryptophan content, corresponding to samples determined after 16h-hydrolysis at 125°C, the recovery averaged 98.7 ± 0.9% SD or 99.4 ± 2% depending on how the bulk or aliquot of hydrolysate was analysed (conventional or simplified procedure). Tryptophan can be assayed by high performance liquid chromatography and fluorescence detection within 8h, 4h-hydrolysis at 140°C and a simplified procedure.

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Authors and Affiliations

  1. Laboratoire de Chimie Biologique, INRA-CBAI, Centre de Grignon, F-78850, Thiverval-Grignon, France

    J. Landry & S. Delhaye

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  1. J. Landry
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  2. S. Delhaye
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Landry, J., Delhaye, S. HPLC determination of tryptophan in foodstuffs using barium hydroxide hydrolysis at 140°C. Amino Acids 5, 317–321 (1993). https://doi.org/10.1007/BF00805993

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  • DOI: https://doi.org/10.1007/BF00805993

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