Problems in Amino Acid Analysis In meat Protien

[mumairb1]

I recently did some Amino Acid analysis on Protein extracted from different meat sources using Hitachi High Speend Amino Acid Analyzer L-8900 and there were some quantitative problems with the result. The final concentration of Amino Acid was much more than it should, in some cases it was more than 100 %.

 

I extracted Protein from meat after wet cooking and used Dichloromethane/methane 2:1 for extraction of Fat. Powder was formed after leaving the sample for 2 days for wind drying.

 

 

Protein concentration was 95-97 % in the samples, what do you think went wrong ?

 

I performed the analysis for almost 3-4 times with 8 replicates in each analysis

 

Any input about the problem in analysis method would be much appreciated