Analysis of amino acids in food using High Performance Liquid Chromatography with derivatization techniques: a review

Amino acids (AAs) are essential components needed for human health. AAs are typically present as free or bound into protein backbones. Determination of AAs is important to evaluate the nutritional value of protein-containing foods and to authenticate food products from any adulteration practice. Due to its capability to provide the separation capacity, chromatographic-based methods are considered the method of choice for the analysis of AAs. The common detectors used for the analysis of food components are specific detectors including UV-Vis and fluorescence. Unfortunately, most AAs are nonchromophoric or fluorescence compounds, as a consequence, some derivatization processes are needed using derivatizing agents to make AAs detectable using UV-Vis or fluorescence detectors. This review highlighted the use of HPLC for the analysis of AAs in food products by applying pre-column and post-column derivatization techniques to be detectable by UV-Vis or fluorescence detectors.