A New Method for Fluorometric Measurement of Proline in Grapes and Wines
スポンサーリンク
概要
- 論文の詳細を見る
A method for the measurement of free proline in grapes and wines containing other amino acids is presented. The method included the removal of phenols and tryptophan by the pre-treatment of samples with activated carbon, the oxidation of proline to the corresponding primary amine with sodium hypochlorite, destruction of other amino acids by oxidation at pH 5.3 using a combination of hydrogen peroxide, ferric chloride, and sodium hypochlorite, and the formation of a fluorescent product from the oxidized proline with o-phthalaldehyde in the presence of 2-mercaptoethanol and Brij 35 at pH 5.3. The Proline in grapes and wines measured by this method agreed well with the values obtained by the method using an automatic amino acid analyzer with ninhydrin.
- 公益社団法人日本生物工学会の論文
- 1988-12-25
著者
-
Yokotsuka Koki
The Institute Of Enology And Viticulture Yamanashi University
-
Yokotsuka Koki
The Institute Of Ecology And Viticulture Yamanashi University
関連論文
- Preventive Effects of the Plant Isoflavones, Daidzin and Genistin, on Bone Loss in Ovariectomized Rats Fed a Calcium-Deficient Diet
- Analysis of Lactic Acid Bacterial Flora during Miso Fermentation
- Changes in Isoflavone Compositions of Soybean during Soaking in Water
- Changes in Isoflavone Compositions of Soybean Foods during Cooking Process
- Turbidity Formation Caused by Interaction of Must Proteins with Wine Tannins : Chemical Studies on Coloring and Flavoring Substances in Japanese Grapes and Wines (XVII).
- Characterization of a Class III Chitinase from Vitis vinifera cv. Koshu(GENETICS,MOLECULAR BIOLOGY,AND GENE ENGINEERING)
- Restriction Fragment Length Polymorphism Analysis of 16S rRNA Genes in Lactic Acid Bacteria Isolated from Red Wine
- Isolation and Structure of Antimicrobial Substances from Paprika Seeds
- Comparison of Composition of Wines Made Using Liquid Starters of Saccharomyces cerevisiae W3 and OC2 and Active Dry Yeast Forms of the Same Strains
- 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)
- Contents of Resveratrol, Piceid, and Their Isomers in Commercially Available Wines Made from Grapes Cultivated in Japan
- A New Method for Fluorometric Measurement of Proline in Grapes and Wines
- Purification and Properties of Invertase from Muscat Bailey A Grapes
- Inhibitory Effect of Paprika Seed Extract on the Growth of Yeast.
- Growth Inhibition of Film-Forming Yeasts During Production of Ume-Zuke (Pickled Japanese Apricots) by an Antimicrobial Fraction Extracted from Paprika Seeds.
- Changes in Color Parameters during Fermentation and Storage of Red Wine Using Thai Roselle under Different pHs and SO2 Concentrations.