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Separation of Glycine Betaine HPLC Analysis of Cheese Extract using Mixed-Mode Chromatography  Primesep 100 separates the components of a Swiss cheese extract by HPLC using cation exchange and reversed phase as retention mechanisms. The amino acids, glutamic acid and proline, as well as glycine betaine were resolved in less than 10 minutes. A mobile phase gradient of water, acetonitrile (MeCN, ACN,) and phosphoric acid (H3PO4) and ultraviolet (UV) detection was used. Application Analytes: Glutamic Acid Cheese Extract Glycine Betaine Proline Application Detection: UV Detection |
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