, Volume 30, Issue 9–10, pp 523–526 | Cite as

Enhancement of protein detection by microwave-induced hydrolysis and OPA derivatization

  • H. Engelhardt
  • M. Krämer
  • H. Waldhoff


The detection sensitivity for proteins can be improved significantly by microwave-enhanced hydrolysis and subsequent post-column OPA derivatization. Compared to native fluorescence detection the detection limit can be lowered by a factor between 60 and 120 depending on the amino acid composition of the protein. A hydrolysis time of 45 sec with a microwave energy of 750 watts is sufficient to reduce the detection limit to 0.04 μg/ml for BSA. Protein hydrolysis is not only enhanced by the higher temperature achieved but microwave irradiation seems to play a major role in improving the efficiency of the hydrolysis.

Key Words

Protein detection Protein hydrolysis OPA derivatization Reaction detector Micro wave 


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Copyright information

© Friedr. Vieweg & Sohn Verlagsgesellschaft mbH 1990

Authors and Affiliations

  • H. Engelhardt
    • 1
  • M. Krämer
    • 1
  • H. Waldhoff
    • 2
  1. 1.Angewandte Physikalische ChemieUniversität des SaarlandesSaarbrückenFRG
  2. 2.TFA Organische AnalytikHenkel KGaADüsseldorfFRG

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