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.

Condition

Column Primesep 100, 4.6x150 mm, 5 µm, 100A
Mobile Phase MeCN/H2O
Buffer H3PO4
Flow Rate 1.0 ml/min
Detection UV 210 nm
 

Description

Class of Compounds Drug, Acid, Hydrophilic, Ionizable, Vitamin, Supplements
Analyzing Compounds Glutamic acid,  Proline, Glycine betaine
 

Application Analytes:

Cheese Extract
Glutamic Acid
Glycine Betaine
Proline