Amino acid, the basic units of proteins, play an important role in the metabolic processes of living organism. The amino acid is a compound that has both a basic amino group (-NH2) and the acidic carboxyl group (-COOH). Recent, analysis of trace amino acid in physiological have received more attention. Because the analysis of these compounds could provide fundamental and important information for medical, biological, and clinical fields. Among the eggs we can eat, the most representative kinds of eggs, duck eggs, and quail`s eggs. Eggs are largely divided into shells, whites and yolk (yellow sulfur), which are also called complete foods because they contain a lot of excellent protein. The constituent unit material of proteins is amino acids, which are mainly used in human construction and are also rarely used as energy sources. This study compared the content of 19 kinds(Aspartic acid, serine, glutamic acid, glycine, histidine, threonine, arginine, alanine, proline, tyrosine, valine, methionine, lysine, isoleucine, leucine, phenylalanine, taurine, tryptophan) of amino acids of 3 kinds of eggs in food. Precision and reproducibility of assay value were expressed with %RSD(relative standard deviation) and Z-score. LOD(limits of detection) is the lowest concentration of a sample which can still be detected by the analysis method. LOQ(limit of quantification)is the lowest concentration which can still be quantitatively detected with accuracy and an acceptable precision. The samples were analyzed by dividing the egg, quail egg, duck egg, egg white and ovary, and the boiled rice in the cooking room. Precision and reproducibility of assay value were expressed with %RSD(relative standard deviation). As a result of the analysis, According to the egg types, the amino acids were high in order of eggs, duck eggs, and quail eggs. The yolk showed a higher amino acid content than the egg white. There was no big difference depending on the way eggs were cooked (cooked, raw).

Significant 19 amino acid analysis using three eggs and determination of LOD and LOQ

2019 Fall National Meeting

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