Dp. Glavin et Jl. Bada, ISOLATION OF AMINO-ACIDS FROM NATURAL SAMPLES USING SUBLIMATION, Analytical chemistry (Washington), 70(15), 1998, pp. 3119-3122
Amino acids have appreciable vapor pressures above 150 degrees C and w
ill sublime under partial vacuum at elevated temperatures without any
racemization or decomposition. The recoveries of several amino acids i
ncluding aspartic acid, serine, glycine, alanine, ol-aminoisobutyric a
cid, and valine were optimized by varying the temperature and duration
of sublimation. Sublimation has been shown to be a rapid and effectiv
e technique for the isolation of amino acids from natural samples for
enantiomeric analyses and a good substitute for conventional cation-ex
change desalting techniques.