“…Elevated temperature (50 °C) and stopped flow (180 s) were employed by van Staden and McCormack 88 to overcome slow reaction kinetics in the determination of total amino acid content in soya-beans; however, only the analysis of aqueous standards was reported. Fang et al 89,90 employed SIA for the introduction of sample and buffer into a microfluidic capillary electrophoresis system and demonstrated the separation of arginine, phenylalanine and glycine labelled with fluorescein isothiocyanate.…”