An analytical method is reported that can be used for the determination of amino acids in sparkling wines based on their transformation into dansyl derivatives and their separation by high-performance liquid chromatography. The amino acids were chromatographed using a reversed-phase C8 column with a multi-step gradient elution program. The method was applied to the analysis of sparkling wines, and the quantities of 19 free amino acids were determined. The technique is reliable and gives satisfactory, reproducible results.
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