Novel Method for Spectrophotometric Determination of Tryptophan in Protein Hydrolysates

Abstract

Abstract: A novel spectrophotometric method for the determination of tryptophan in protein hydrolysates has been proposed. In the sensitive and simple method, the p-phenylenediamine dihydrochloride was oxided to diazotized products with the reaction of NaNO2 in H2SO4 medium. Then a pink color was developed for the product on coupling to trptophan that was stable for at least 1h. The absorption maximum is observed at 522nm and the apparent molar absorptivity is 0.89×104L/mol·cm. Beer’s law is obeyed over the range of 0.30～12μg/ml. Other materials in protein hydrolysates are free of interference on the determination of trptophan.

Key words: spectrophotometry, p-phenylenediamine dihydrochloride, tryptophan, protein hydrolysates

REN Jiao-Yan, ZHAO Mou-Ming, WANG Jin-Shui, CUI Chun, YANG Bao. Novel Method for Spectrophotometric Determination of Tryptophan in Protein Hydrolysates[J]. FOOD SCIENCE, 2006, 27(12): 591-593.

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Novel Method for Spectrophotometric Determination of Tryptophan in Protein Hydrolysates

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