Determination of amino acid ratios in natural products by micellar electrokinetic chromatography

Summary Separation of dansyl and di-dansyl derivatives of amino acids present in natural products (corn seed flour, wheat flour fraction gliadine) is described. Problems with coelution of derivatization by-products and reagent with some dansyl amino acids (DNS-AA) were solved. A preconcentration step after derivatization of real sample is described. DNS-AA peak areas for different varieties of corn seed flour were compared. Di-dansyl histidine is not separated from di-dansyl lysine and didansyl tyrosine. Additional separation mechanisms have to be introduced to achieve separation of these three species.