Solvent extraction Cont

Having accomplished the homogenization of the sample, extraction of free amino acids is usually a simple process of stirring the sample in an appropriate solvent. This is typically a dilute solution (0. IN) of hydrochloric acid (2,7). Elevated temperatures may be used to assist dissolution, but care must be taken not to damage the more acid-labile amino acids. More recently, Moret and Conte (8) report that 0.1N HC1 was not a suitable solvent for all types of food samples. For some types of meat samples, 5% trichloroacetic acid is reported to afford superior performance (for biogenic amines, also amino acids ). It is not unusual to see perchloric acid employed for extraction from meat tissues (also more commonly for biogenic amines). 

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