An Improved Method for Fluorometric Amino Acid Analysis Including Proline and Hydroxyproline : Chemical Studies on Coloring and Flavoring Substances in Japanese Grapes and Wines (XIV)
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概要
- 論文の詳細を見る
The method included the oxidation of proline and hydroxyproline with sodium hypochlorite after ion-exchange fractionation and fluorophore formation with ο-phthalaldehyde in the presence of 2-mercaptoethanol and a high concentration of Brij 35. Sodium hypochlorite was continuously introduced into the column effluent. The improved method gave fluorescence intensities of proline and hydroxyproline similar to that of alanine, less variation of the base line, few ghost peaks, and fairly good reliability in the picomole range.
- 公益社団法人日本生物工学会の論文
- 1983-02-25
著者
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Yokotsuka Koki
The Institute Of Enology And Viticulture
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Kushida Tadae
The Institute Of Ecology And Viticulture Yamanashi University
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Yokotsuka Koki
The Institute Of Ecology And Viticulture Yamanashi University
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