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I use to run a method to analyse all the amino-acids in a food sample. For that I have to hydrololyse the sample and in the last stage of the method I read the amino acids with a ion exchange chromatography. However, when using this method, due to the hydrolysis, the glutamine transforms into glutamic acid, thus in my result I get a big peak for glutamic acid and I cannot read glutamine.

My question is if there's a method to quantify glutamine in a food sample.

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A Google search for glutamine assay reveals a number of commercial kits. Some of these refer to food assays. I don't know what the basis of these assays is however. –  Alan Boyd Jan 15 '13 at 21:17
Maybe there's an alternate hydrolysis method that doesn't convert glutamine to glutamate? –  user137 Dec 8 '14 at 6:33

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