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Amino acids are separated by a chromatographic technique, usually by HPLC (High performance liquid chromatography).

The second step is: Separation of the resulting amino acids.

HPLC (high performance liquid chromatography) is a technique that can be used to separate amino acids. All forms of chromatography separation techniques involve a stationary phase, often hold in some type of tube called “column” and a mobile phase, here being a liquid flowing through the column. How fast a particular compound of the sample (e.g. an amino acid) displaces through the column depends on the interaction of the compound to both the stationary and mobile phase. Different components displace with a different speed. This depends on the (chemical) structure of the component.

The picture shows the HPLC apparatus. Move with your mouse over the different components for an explanation.

Play the animation to see how amino acids are separated by HPLC.