Table of Contents
Chromatography Research International
Volume 2014 (2014), Article ID 867070, 6 pages
Research Article

Analysis of Selected Amino Acids in Different Varieties of Wheat Available in Punjab, Pakistan

1Department of Chemistry, Lahore College for Women University, Lahore 54000, Pakistan
2Quality Operation Laboratory, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan

Received 23 May 2014; Revised 29 August 2014; Accepted 22 September 2014; Published 16 October 2014

Academic Editor: Branca Silva

Copyright © 2014 Sumera Zafar et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


A validated method is proposed to check amino acids variability among eighty-nine wheat samples collected from Punjab province of Pakistan during 2012-2013. Orthophthalaldehyde along with 2-mercaptoethanol was used as a derivatizing reagent that showed florescence at detection wavelength of Ex of 340 nm and Em of 450 nm under suitable pH range of 9-10. RP-HPLC-FLD system employed was Agilent 1100 series equipped with Eclipse XDB C-18 column (2.1 × 150 mm, 5 µ) and column temperature was maintained at 40°C. The maximum concentration of aspartic acid, glutamic acid, leucine, arginine, and histidine was found in Vehari (0.496 g/100 g), Rajanpur (1.292 g/100 g), Rahim Yar khan (0.60 g/100 g), Bahawalpur (0.662 g/100 g), and Narowal (0.377 g/100 g), respectively, while the minimum in Narowal (0.13 g/100 g), Vehari (0.706 g/100 g), Narowal (0.339 g/100 g), Muzaffargarh (0.14 g/100 g), and Rahim Yar Khan (0.088 g/100 g) among the samples obtained from districts. Wheat variety Pb-11 contained relatively high aspartic acid (0.297 g/100 g), glutamic acid (0.897 g/100 g), and leucine (0.484 g/100 g) whereas variety Ass-11 had arginine (0.895 g/100 g) and histidine (0.266 g/100 g). The amino acids were found to vary as follows: aspartic acid 0.130–0.496, glutamic acid 0.706–1.292, leucine 0.321–0.6, arginine 0.118–0.895, and histidine 0.088–0.377 g/100 g flour. The accuracy was in the range of 95.88–100.67%, whereas the RSD for precision was not more than 1.40 for all amino acids.