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M. K. Snowden, J. H. Baxter, M. Mamula Bergana, I. Reyzer and V. Pound, “Stability of N-Acetylglutamine and Glutamine in Aqueous Solution and in a Liquid Nutritional Product by an Improved HPLC Method,” Journal of Food Science, Vol. 67, No. 1, 2002, pp. 384-389. doi:10.1111/j.1365-2621.2002.tb11415.x

has been cited by the following article:

• TITLE: Validation of a HPLC Method for Determination of Glutamine in Food Additives Using Post-Column Derivatization

  AUTHORS: Marlus Chorilli, Hérida Regina Nunes Salgado, Fabiana De Santana Santos, Lucélia Magalhães Da Silva

  KEYWORDS: Glutamine; Food Additive Product; Liquid Chromatography

  JOURNAL NAME: American Journal of Analytical Chemistry, Vol.3 No.2, February 22, 2012

  ABSTRACT: An ion-exchange chromatography (IEC) followed by post-column derivatization method was validated for the determination of glutamine in food additive products. The chromatographic method was carried out on a sodium cation-exchange column and using detection at 570 nm. The mobile phase consisted of sodium eluant, pH 3.15, with 5% sulfolane, sodium eluant, pH 7.40 and sodium column regenerant. The method was linear in the range of 4 - 50 μg/mL (r2 = 0.9999). The accuracy was 99.78%. Moreover, method validation demonstrated acceptable results for precision and robustness. The method was found to be able to use for routine analysis of the glutamine.