EFFECTIVE HPLC METHOD FOR THE DETERMINATION OF AROMATIC AMADORI COMPOUNDS

An effective HPLC method was developed to separate and determine the p henylalanine, tryptophan, and tyrosine Amadori compounds in Maillard r eaction mixtures. Using ammonium hydroxide as a major eluent component , the Maillard reaction mixtures of aromatic amino acid and glucose we re separated in high resolution on an anion exchange column CarboPac P A-1. Aromatic amino acids and their Amadori compounds were determined by a UV detector at 260 nm. Glucose can be determined by a pulsed ampe rometric detector with the potentials and durations of E(1) = 0.05 V ( t = 360 ms) and E(2) = 0.60 V (t = 120 ms). The effective gradient pro gram was to increase the content of 0.5 mol/L sodium acetate from 0 to 100% in the 0.1 mol/L ammonium hydroxide solution. The separation was based on the acidity differences between the amino acid residues of a mino acid and its Amadori compound. The method was simple and sensitiv e and was demonstrated to be applicable for the kinetic study of the M aillard reactions in aromatic amino acid and carbohydrate systems.