American Potato Journal

, Volume 65, Issue 1, pp 17–20 | Cite as

Extraction of free amino acids

  • Eugene A. Talley
  • Mary Jo Egoville


A solvent is percolated through the sample of freeze-dried potatoes in a column until no more free amino acids are extracted. The simple method can operate unattended and with other materials. NH3 and ARG are the last to be removed. Maillard intermediates survive.

Additional Key Words

Potatoes extraction free amino acids analysis glycoalkaloids Maillard browning 


Un solvente es filtrado a través de una muestra de papas deshidratadas congeladas en columna hasta que no se extraigan más amino ácidos libres. Este método sencillo puede operar sin mayor atención así como tembién con otras materiales. NH3 y ARG son los últimos en ser extraídos. Los intermedios de Maillard sobreviven.


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Copyright information

© Springer 1988

Authors and Affiliations

  • Eugene A. Talley
    • 1
  • Mary Jo Egoville
    • 2
  1. 1.Lafayette Hill
  2. 2.Oreland

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