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

Figure 2

Chromatogram of free amino acids detected in fresh loin (a) and dry-cured ham (b) samples. Alanine (a), glycine (b), valine (c), leucine (d), isoleucine (e), norleucine (f, internal standard), 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).

(a)

(b)