Product description
Amino acids are the basic units that make up proteins and are also one of the types of protein degradation products. Free amino acids are closely related to the quality of fruits and vegetables, post-harvest physiology, nitrogen metabolism, etc., and can also reflect the physiological state of animal livers and kidneys. This kit uses the ninhydrin color reaction to determine amino acids: under acidic conditions, amino acids and ninhydrin heat together to produce a blue-purple compound, dinitroindamine, which has a characteristic absorption peak at 570 nm; by measuring the absorbance at 570 nm, the amino acid content can be calculated.
Additional Materials and Equipments Required
Visible spectrophotometer, 1mL glass cuvettes (optical path 1cm), desktop centrifuge, water bath, pipette, mortar and pestle, anhydrous ethanol, ice.