An Improved Method to Determine Gamma-glutamylcysteine Content in Foodstuffs Using 4-(Aminosulfonyl)-7-fluoro-2,1,3-benzoxadiazole

作者：Nishiuchi Hiroaki^*; Umezawa Yukiko; Wakabayashi Hidehiko

来源：Food Science and Technology Research, 2011, 17(6): 573-577.

• gamma-glutamylcysteine
• gamma-GC
• ABD-F
• gamma-GC content in foodstuffs

An improved method to determine gamma-glutamylcysteine (gamma-GC) content in foodstuffs was developed using 4-(aminosulfonyl)-7-fluoro-2,1,3-benzoxadiazole as a fluorescent reagent in high performance liquid chromatography analysis. The separation of gamma-GC derivatives from L-gamma-glutamyl-L-cysteinylglycine (GSH) derivatives was drastically improved when acetic acid was added to the mobile phase instead of trifluoroacetic acid (TFA), resulting in an Rs value of 5.5 compared to an Rs value of 1.4 for TFA. In addition, the linearity, recovery, and precision of analysis were proven with the use of acetic acid in this method. Using this improved method, the gamma-GC content in foodstuffs such as foie gras, chicken gizzard, wet yeast, and dry yeast could be determined. The gamma-GC content in these foodstuffs was approximately 1-2 mg/100 g. This improved method appears useful for determining the gamma-GC and GSH contents in foodstuffs.

• 出版日期2011-11