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A method for the quantitative determination of the available lysine in foods based on the reaction of the ∈-amino group of lysine with fluorodinitrobenzene is developed. Derivatization, hydrolysis, and the chromatographic conditions for separation are studied. To establish the reliability of the proposed method, the accuracy and precision of the analysis are evaluated using pure proteins and food samples. The results show the proposed method to be both accurate and precise.
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Castillo et al. (1997) studied this question.
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