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

Table 5

Recoveries (%) in aqueous standard solution (ASS) and in spiked samples extracted by using stomacher () and mixer mil ().

	ASS	Fresh loin		Dry-cured ham
Alanine		94.49	65.45	82.04	69.13	104.94
Glycine	99.17	69.95	98.94	85.96	90.99
Valine	96.96	91.10	71.62	71.83	104.71
Leucine	96.62	83.78	80.73	69.82	98.01
Isoleucine	97.72	87.70	83.46	71.13	98.35
Proline	105.75	90.45	78.62	72.20	102.96
Methionine	99.97	72.24	74.38	74.95	99.65
Serine	98.33	96.48	88.81	61.47	97.58
Threonine	95.99	66.45	75.13	54.97	94.74
Phenylalanine	99.90	85.49	83.21	68.14	98.79
Aspartic acid	102.18	85.70	101.23	73.05	95.66
Hydroxyproline	97.90	54.63	82.80	40.41	88.84
Cysteine	102.52	80.12	82.28	69.12	100.45
Glutamic acid	102.27	77.27	103.47	82.24	98.75
Asparagine	105.38	91.76	77.05	91.16	93.79
Lysine	104.34	91.53	64.44	57.43	92.89
Glutamine	100.78	79.56	82.56	90.66	85.62
Arginine	102.76	92.47	78.43	54.80	97.67
Histidine	104.79	90.27	74.04	85.52	98.60
Tyrosine	102.02	84.13	89.19	81.99	88.73
Tryptophan	95.06	93.14	87.74	79.39	98.14
Cystine	106.87	88.21	99.31	84.29	92.69