Plasma free amino acid profiling of esophageal cancer using high-performance liquid chromatography spectroscopy

doi:10.3748/wjg.v20.i26.8653

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World Journal of Gastroenterology

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1007-9327

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Baishideng Publishing Group Inc, 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA

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World J Gastroenterol. Jul 14, 2014; 20(26): 8653-8659
Published online Jul 14, 2014. doi: 10.3748/wjg.v20.i26.8653

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Figure 1 Chromatogram of 19 amino acids. Retention times of 6.1, 7.7, 10.1, 12.4, 12.8, 13.8, 14.1, 17.0, 17.3, 17.8, 18.2, 23.9, 24.1, 25.0, 25.8, 27.9, 28.3, 28.5 and 29.4 min correspond to aspartate (Asp), glutamate (Glu), asparagine (Asn), serine (Ser), glycine (Gly), histidine (His), arginine (Arg), threonine (Thr), taurine (Tau), alanine (Ala), proline (Pro), cysteine (Cys), tyrosine (Tyr), valine (Val), methionine (Met), lysine (Lys), isoleucine (Ile), leucine (Leu), and phenylalanine (Phe), respectively.

Citation: Ma H, Hasim A, Mamtimin B, Kong B, Zhang HP, Sheyhidin I. Plasma free amino acid profiling of esophageal cancer using high-performance liquid chromatography spectroscopy. World J Gastroenterol 2014; 20(26): 8653-8659
URL: https://www.wjgnet.com/1007-9327/full/v20/i26/8653.htm
DOI: https://dx.doi.org/10.3748/wjg.v20.i26.8653