ニンヒドリンによるアミノ酸の定量法Y<sub>EMM</sub>及びC<sub>OCKING</sub>の方法に関する二三の吟味

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タイトル別名
  • The Colorimetric Ninhydrin Method for the Determination of Amino Acids Some Examinations for Y<sub>EMM</sub> and C<sub>OCKING</sub>'s Method
  • ニンヒドリン ニ ヨル アミノサン ノ テイリョウホウ Yemm オヨビ Cocking ノ ホウホウ ニ カンスル ニサン ノ ギンミ

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説明

The colorimetric ninhydrin method for the determination of amino acids, devised by YEMM and COCKING, was adopted after some examinations, and the color yields obtained for amino acids and related compounds are listed in Table 2.<br> In the original method, ninhydrin and KCN are added separately or as a mixture to an amino acid solution (pH 5).<br> As shown in Figs. 3 and 4, however, the method of separate addition of the reagents appears unable to give the reproducible results, unless standing time before heating is fixed. Maximum color is obtained by heating immediately after the addition of the reagents ; figures shown in column A of Table 2 are obtained at such optimum conditions.<br> On the other hand, in the application of the reagent mixture, standing time before heating has no effect upon the color intensities (Fig. 7). The blank values, however, are not independent on the aging of the reagent mixture (Table 1), though the original authors state that the mixed reagent is stable for at least one week if kept in a stoppered flask at room temperature. Therefore, it is desired to prepare the reagent in the day before use. Figures in column B of Table 2 are obtained with such a desire.

収録刊行物

  • 日本水産学会誌

    日本水産学会誌 23 (9), 555-560, 1958

    公益社団法人 日本水産学会

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