還元素の定量 (第3報) : (BLOM-ROSTED 法の検檢討(2) 特に醤油の直糖定量への應用)

概要

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The authors studied the influence of several substances upon BLOM's method, and the following results were obtained : 1) The presence of NaCl exerted almost no influence upon BLOM's method.2) In the presence of the acid hydrolysate of soy bean protein, BLOM's method gave a higher value of glucose and Micro-BERTRAND's method gave very low value. But, LANE's method was not suitable owing to the indistinct end point in the presence of hydrolysate.3) Cystine was one of the substances which affected BLOM's method very much.For the following reasons, the authors are convinced that BLOM's method is quite applicable to the determination of glucose in soy sauce for which other methods have some defects.1) In BLOM's method, the end point is distinct, and there is no trouble in the determination process.2) BLOM's method gives excellent and concordant results.
公益社団法人日本生物工学会の論文
1953-04-15