ISSN:
1431-4630
Keywords:
Key words Food
;
Free amino acids
;
Microwave-assisted extraction
;
Shaking extraction
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract A microwave-assisted solvent extraction technique was developed for the extraction of free amino acids from foods. Four different samples were subjected to microwave extraction with varying amounts of extractant at several temperature values, for varying times to determine optimum extraction conditions. The extractions were performed with or without shaking the vessels in order to investigate the effects of mixing on the extraction efficiency and reproducibility. A comparison was made between this method and the traditional 1 h shaking extraction. The experiments indicated that the microwave-assisted extraction is an effective technique for the extraction of free amino acids from samples of plant or animal origin. The extraction yields obtained by the microwave method were about 10% better than by the conventional shaking technique. The times needed for the complete sample preparations were reduced by 66% with the application of microwaves.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/s002170050290
