Faculty of Agriculture, Shimane University
ISSN:0370-940X
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Use this link to cite this item : https://ir.lib.shimane-u.ac.jp/1631
Bulletin of the Faculty of Agriculture, Shimane University 12
1978-12-15 発行
ニンヒドリン発色に及ぼす糖類,酢酸,およびシリカゲル-Gの影響
Effect of Sugars, Acetic Acid, and Silica Gel-G on the Coloration of Ninhydrin Butanol Solution
Egawa, Hiroshi
Yamada, Takashi
Furukawa, Masanori
Yamamoto, Hiroki
Tatsuyama, Kadzunori
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Effect of fructose, acetic acid, and silica gel-G on the coloration of ninhydrin butanol solution was tested using the mixture of these components. There was the optimum amount of fructose or acetic acid in the mixture for the coloration. The amount of fructose was 5mg per 5ml of the mixture and acetic acid was 0.02 ml per the mixture. Glucose, xylose, or lactose used in place of fructose gave the color, too. On the contrary, the coloration of the mixture was developed with the amount of silica gel-G. Judging from these experimental results, it is likely that the coloration is closely connected with silica gel-G in the mixture over others.
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