摘要
目的建立发酵液中L-精氨酸的定量检测方法。方法用坂口试剂(α-萘酚和2,3-丁二酮)定量测定L-精氨酸的含量。结果最佳测定波长为525nm,显色反应温度为30℃,反应时间为15min,NaOH浓度为15g/L。该方法具有较高稳定性和重复性。结论本方法可对发酵液中L-精氨酸进行定量测定。
Objective To describe a method for the determination of L-arginine in fermentation broth.Methods This paper studied a quantitative determination of L-arginine with α-naphthol and 2,3-Butanedione in detail.Results The best results could be achieved with the determination wavelength of 525 nm,color reaction temperature of 30 ℃,response time of 15 min and 15g/L NaOH.This method had a good stability and reproducibility.Conclusion This method can be used for the quantitative determination of L-arginine in fermentation broth.
出处
《食品与药品》
CAS
2007年第1期18-20,共3页
Food and Drug
关键词
发酵液
L-精氨酸
检测方法
fermentation broth
L-arginine
determination method
