Taste-Related Amino Acid Analysis Using Phenylthiocarbamyl (PTC) in Scallop
Hiroko Seki*
Corresponding Author: Hiroko Seki, Department of Advanced Food Sciences, College of Agriculture, Tamagawa University, Tokyo, Japan
Revised: September 20, 2020 ; Available Online: October 07, 2020
Citation: Seki H. (2020) Taste-Related Amino Acid Analysis Using Phenylthiocarbamyl (PTC) in Scallop. Food Nutr Current Res, 3(S1): 05.
Copyrights: ©2020 Seki H. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Share :
  • 2736

    Views & Citations
  • 1736

    Likes & Shares
Scallops are consumed globally due to their good and distinctive taste. Particularly, scallops are popular and have high amounts of taste-related amino acids. The amino acid profile should thus be investigated as a significant amount of taste-related amino acids may be found in scallops. Currently, a specialized HPLC with a fluorescent detector is used for amino acid analysis but this method has its limitations due to its low flexibility and high operational cost. In this study, scallop-derived amino acids were derivatized to PTC-amino acids using phenylisothiocyanate (PITC) and analyzed for the taste-related amino acids using a versatile HPLC with a UV detector. I focused on glutamine acid, glycine, alanine, and arginine, as these are the major taste components in scallops. First, I examined 0.5 mM of each, as well as a mixed amino acid solution, and confirmed their detection times. Next, I examined scallop amino acid samples and compared them with standard solutions. For the PTC-amino acid derivatization, 70 µL of ethanol, 20 µL of trimethylamine, and 20 µL of PITC were added to 40 µL of sample solution and reacted for 30 min. Then, I added 500 µL of 50 mM acetic acid buffer (pH = 6.0):acetonitrile (97:3) to the reaction mixture, filtered using a 0.22-µm filter, and analyzed these samples using HPLC. The confirmed detection times for each sample are as follows: 4.2 ± 0.2 min (Glutamine acid), 7.2 ± 0.2 min (glycine), 8.4 ± 0.2 min (alanine), and 7.8 ± 0.2 min (arginine) both in separate and mixture solutions. These detection times were confirmed in both scallop samples. Therefore, I established an approach to determine taste-related amino acids in scallops using HPLC with a UV detector and derivatization to PTC-amino acids.

Keywords: Taste-related amino acid, Scallop, HPLC, UV detector, PTC-amino acids