Determination of free amino acids content in corn syrup by HPLC

Method of determination of free amino acids in corn syrup with RP-HPLC was established.The detection conditions were: using re-versed-phase column Diamonsil C18(2)(5 μm,250 mm×4.6 mm);gradient elution and mobile phase A: 0.05 mol/L sodium acetate buffer solution(pH = 6.50);phase B: methyl cyanide : water by 1∶1(V/V),flow rate: 1.0 ml/min,detection wavelength: 360 nm.Under the conditions,correlation coefficients of linear regression equations of amino acids could reach above 0.999.Recovery of 17 kinds of amino acids determination was in the be-tween 94-105% and relative standard deviation was less than 2.0%.The method is simple and reliable.It can be used in determination of free amino acids in corn syrup for antibiotic fermentation.