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Determination of amino acids in ripening apples by high performance liquid chromatography

Entwicklung des Gehaltes an Aminosäuren in Äpfeln während des Reifungsprozesses mit Hochleistungsflüssigchromatographie

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Zusammenfassung

Die Hochleistungsflüssigchromatographie wurde angewendet, um Reifungsprozesse zu untersuchen mit dem Ziel, das Wissen über die Biochemie des Reifungsprozesses zu verbessern, einerseits um das Reifungsoptimum zu erkennen und andererseits um die mögliche Bedeutung des Gehalts an Aminosäuren der verschiedenen Apfelsorten für die daraus hergestellten Säfte und Gärungsgetränke festzustellen.

Summary

High performance liquid chromatography (HPLC) was used to monitor amino acid changes in ripening apples in order to increase knowledge of the biochemistry of this type of fruit with a view to determining the optimum ripening time and evaluating the potential influence of the amino acid content of the different apple varieties studied on the juices and fermented beverages nmade from them.

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Authors and Affiliations

  1. Departamento de Quimica Fisica y Analitica, Universidad de Oviedo, E-33006, Oviedo, Spain

    Domingo Blanco Gomis, Anna M. Picinelli Lobo & Maria Dolores Gutierrez Alvarez

  2. Centro de Experimenticaión Agraria, Consejeria de Agricultura y Pesca del Principado de Asturias, E-33300, Villaviciosa, Spain

    Juan Mangas Alonso

Authors
  1. Domingo Blanco Gomis
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  2. Anna M. Picinelli Lobo
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  3. Juan Mangas Alonso
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  4. Maria Dolores Gutierrez Alvarez
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Blanco Gomis, D., Picinelli Lobo, A.M., Mangas Alonso, J. et al. Determination of amino acids in ripening apples by high performance liquid chromatography. Z Lebensm Unters Forch 194, 134–138 (1992). https://doi.org/10.1007/BF01190184

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  • DOI: https://doi.org/10.1007/BF01190184

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