Abstract
An enzymatic method for the determination of phenylalanine and tyrosine has been described. This method is based on the formation of cinnamic acid from phenylalanine or the formation of p-coumaric acid from tyrosine by phenylalanine ammonialyase of Rhodotorula. Cinnamic acid and p-coumaric acid, which are formed in stoichiometric amounts, are determined spectrophotometrically. Other amino acids and D-isomers of phenylalanine and tyrosine have no effect on this determination.
