L-精氨酸测定方法的研究  

Study on the L-Arginine Determination with Sakagnchi Reaction

作　　者：蒙绮芳[1] 赖碧清[1] 周锡梁 

机构地区：[1]深圳大学理学院应用化学系

出　　处：《氨基酸和生物资源》1998年第3期1-4,共4页Amino Acids & Biotic Resources

摘　　要：就放置时间、温度、盐类对精氨酸坂口试剂测定法的影响进行研究，得出结论：Ｔ＝２０．５℃，放置时间为４０ｍｉｎ及加入０．１ｍｇ／ｍＬ的盐溶液对标准曲线进行校正，使此测定方法准确度提高。The effect of the parameters of temperature (T), lay up time (t), and salt solution on the colorimetric assay of arginine was experimentally studied. The results show that, the accuracy of this analysis method could be improved when T is about 20.5℃, t is about 40 mins, and 0.1 mg/ml salt solution is added.

关 键 词：精氨酸 坂口反应 测定方法 准确度 

分 类 号：Q517.03[生物学—生物化学]