Department for Life Quality Studies (QuVi), Alma Mater Studiorum, University of Bologna, Corso D'Augusto 237, 47921, Rimini, Italy,
Anal Bioanal Chem. 2013 Oct;405(25):7941-56. doi: 10.1007/s00216-013-7025-8. Epub 2013 May 21.
The amino acid content of fruit and fruit-derived foods is studied intensely because of the contribution to nutritional value, aroma, taste and health-promoting effects and their possible use as markers of origin and authenticity. In this review, based on 101 references, the most recent trends in the analysis of amino acids are presented: the most important techniques, the different sample treatment procedures (including derivatisation) and the most frequent applications are described and compared. Pertinent publications were retrieved from Scopus and Web of Knowledge database searches lastly performed in February 2012 with the keywords "amino acid", "analysis", "liquid chromatography", "gas chromatography", "electrophoresis", "fruit", and "vegetables"; the time limit was set from the year 2000 onwards. Although amino acids have been analysed in foods for decades, new technical possibilities and advancements have allowed ever-increasing accuracy and targeting of the methods in order to overcome the challenges posed by the complex plant matrices and their high intrinsic variability.
由于水果和水果衍生食品中的氨基酸对营养价值、香气、味道和促进健康的影响有贡献，并且可能被用作起源和真实性的标志物，因此人们对其氨基酸含量进行了深入研究。在这篇综述中，基于 101 篇参考文献，介绍了氨基酸分析的最新趋势：描述并比较了最重要的技术、不同的样品处理程序（包括衍生化）以及最常见的应用。从 Scopus 和 Web of Knowledge 数据库中检索到相关出版物，最近一次检索是在 2012 年 2 月，使用的关键词是“氨基酸”、“分析”、“液相色谱”、“气相色谱”、“电泳”、“水果”和“蔬菜”；时间范围设定为 2000 年以后。尽管几十年来人们一直在食品中分析氨基酸，但新的技术可能性和进步使得方法的准确性和针对性不断提高，以克服复杂植物基质及其高内在变异性带来的挑战。
