A Rapid and Accurate Extraction Procedure for Analysing Free Amino Acids in Meat Samples by GC-MS

Figure 1

Area units (AU) of chromatographic area of each free amino acid detected in fresh loin and dry-cured ham samples by using stomacher (light grey and white, resp.) and mixer mill (black and dark grey, resp.) as homogenization tools. Alanine (a), glycine (b), valine (c), leucine (d), isoleucine (e), proline (g), methionine (h), serine (i), threonine (j), phenylalanine (k), aspartic acid (l), hydroxyproline (m), cystine (n), glutamic acid (o), asparagine (p), lysine (q), glutamine (r), arginine (s), histidine (t), tyrosine (u), and tryptophan (v).