Quantitative determination of some amino acids in maize seed and seaweed by micellar electrokinetic chromatography

This article presents the utilization of micellar electrokinetic chromatography for the quantitative determination of some amino acids as dansyl and didansyl derivatives of maize seed and spirulina-type seaweed. During the work, the repeatability of hydrolysis, derivatization, and analysis were evaluated. Some selected free amino acids were derivatized at different concentrations and calibration curves were prepared. The absolute content of individual amino acids was determined in a few types of maize seed flour and in one type of seaweed. To cover the entire electropherogram, amino acids from the beginning, middle, and end of the electropherogram were selected. A newly developed method was used for the determination and quantitation of the di-dansyl derivative of lysine.