魚肉アンモニヤの簡易比色測定法 : (1) ネスラ-反応應に對する妨害物質の除法

概要

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Some experiments were carried out to apply Nesslers colorimetric method as a simple device for measuring the quantities of ammonia in fish meat. It was found that the colour reaction by Nesslers reagent for extracts of fish meat, does not indicate characteristic colour which is to be induced by ammonia, but colours differently; and it was shown that some substances which obstruct Nesslers reaction are removed by adding the adsorbent which does not influence ammonia in acidified solutions. Therefore, Nesslers method may be adapted as a simpiem method for the estimation of ammonia in fish meat, by the following items: 1) treating the aqueous extracts of fish meat with protein-precipitants charged with definite acidity and adsorbent, 2) changing, alkali earth metal ions into complex ions, dissolved out to filtrate from adsorbent, 3) preparing a durable standard solution.
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