Amino acid determn. in sugar beet products - based on fluorometric detection of fluorescamine or phthalaldehyde

摘要

Determn. of amino acids in sugar beets and/or sugar mill prods. is carried out by staining the beet or prod. with fluorescamine (FA) and/or o-phthalaldehyde (OPA) and then measuring the fluorescence of the sample. Also claimed is a fluorometric appts. for carrying out the analysis. The analysis procedure is rapid and easily automated, and is more sensitive than the ninhydrin method (50 times more sensitive using OPA). Interference from betaine, amides, pyrrolidonecarboxylic acid, sucrose, Al3+ and NH4+ is negligible in the OPA method, which is also relatively insensitive to peptides (unlike the FA method). The sample can be a juice, molasses, a Pb salt extract or a filtrate produced by clarification with Al salts.