The use of high pressure liquid chromatography (HPLC) in determining total and available lysine was studied. Protein‐carbohydrate mixtures were analyzed for available lysine by reaction with fluoro‐dinitrobenzene (FDNB) and separation of e‐DNP‐lysine by HPLC. When comparing the HPLC method to an FDNB spectrophotometric method, the latter gave higher results. The difference was attributed to compounds formed during hydrolysis that interfered with the spectrophotometric method. Total lysine was determined in food proteins by reacting hydrolysates with dansyl chloride. HPLC was used to separate and quantify didansyl lysine.
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Peterson et al. (1979) studied this question.
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