A new method using a chiral ligand-exchange chromatography (CLEC) and S-trityl-Lcysteine (L-STC) as the stationary phase, for the direct determination, without previous derivatization, of D-amino acids (D-aa) in ripened and fresh cheeses was developed. The occurrence of D-aa in foods is undesirable since it makes the protein digestion difficult and it can bring about certain pathologies. Their presence in foods is usually due to ageing, microorganism action and application of some treatments (ie. alkali or heat) during processing.
The developed method has allowed D- Ala, D-Asp and D-Glu to be detected in ripened and fresh cheeses. The concentration of D-aa found was lower in fresh cheese and increased with the ripeness stage. This work has been accomplished by the research group ENANTIOMET (Enantiomeric Methods) in collaboration with Dr. Natalini from Perugia University (Italia) and is a progress in the control of cheese safety and quality.
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