Enzymatic Quantification of L-Tartrate in Wines and Grapes by Using the Secondary Activity of D-Malate Dehydrogenase
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概要
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L-Tartrate in wines and grapes was enzymatically quantified by using the secondary activity of D-malate dehydrogenase (D-MDH). NADH formed by the D-MDH reaction was monitored spectrophotometrically. Under the optimal conditions, L-tartrate (a 1.0mM sample solution) was fully oxidized by D-MDH in 30 min. A linear relationship was obtained between the absorbance difference and the L-tartrate concentration in the range of a 0.02-1.0 mM sample solution with a correlation coefficient of 0.9991. The relative standard deviation from ten measurements was 1.71% at the 1.0 mM sample solution level. The proposed method was compared with HPLC, and the values determined by both methods were in good agreement.
- 社団法人日本農芸化学会の論文
- 1999-10-23
著者
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MATSUMOTO Kiyoshi
Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu Universi
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TSUKATANI Tadayuki
Biotechnology and Food Research Institute, Fukuoka Industrial Technology Center
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Matsumoto K
Kyushu Univ. Fukuoka Jpn
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Matsumoto Kiyoshi
Department Of Applied Chemistry Faculty Of Engineering Kanagawa University
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Tsukatani Tadayuki
Biotechnology And Food Research Institute Fukuoka Industrial Technology Center
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TSUKATANI Tadayuki
Biotechnology and Food Research Institute
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