The content of aminoacids and acid amides was determined by the liquid chromatography method in sugar beet and in diffusion juices, after the main liming and in the thin and thick juices and molasses.
Studies concerning different methods of extraction of aminoacids from sugar beets were carreid out. The aminoacids, including asparagine and glutamie were separated and determined in an automatic analyzer. Correction coefficients for each method were arrived at. Norleucine was used as the internal standard.