Result: Estabishing a method to analyze 20 amino acid contained in fish sauce with following efficiencies: working range was from 2 ppm 100ppm vary depent each acid amin; the linearity of response ranged from 5 ppm to 100 ppm (especially Cystin (3 - 21 ppm), instrument limit of detection (LOD) was 1 ppb (Arginin) to 400 ppb (Serin), method experimental bias are vary depent on each acid amin from 2% to 12% percent (Serin), method accuracy was 2.10 percent and method recovery was 97.90 percent.