Evaluation of the Sakaguchi Reaction for Quantitative Determination of Arginine.

Gilboe, David D.; Williams, John

doi:10.3181/00379727-91-22318

Cited by 44 publications

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“…Determination of arginine. Arginine was determined by the Sakaguchi reaction as modified by Gilboe et al, (1956).…”

Section: Quantitative Analysis Of Amino Acids By Paper Chromatographymentioning

confidence: 99%

Free Amino Acids and Other Nitrogenous Substances of Table Grape Varieties

Kliewer

1969

Journal of Food Science

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SUMMARY —The concentration of eight amino acids, total free amino acids, total nitrogen and free amino acid fraction nitrogen in the juices of 28 table varieties of grapes was determined at both early and a late stage of fruit maturity. Arginine, proline, glutamic acid and alanine were the most prominent amino acids. The varieties were classified into four groups according to which of these acids predominated. Total free amino acids at early and late fruit maturity ranged from 1.04 to 5.53 and 1.24 to 6.45 nM/100 ml juice, respectively in the various varieties. The eight amino acids analyzed accounted for 74 to 96% of the total free amino acids. The amino acid fraction nitrogen in the juices ranged from 60 to 90% of the total nitrogen. The eight amino acids accounted for 60 to 96% of the amino acid fraction Kjeldahl nitrogen and 37 to 85% of the total Kjeldahl nitrogen. Argining accounted for 15 to 50% of the total nitrogen in the juices of the various fruits.

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“…Determination of arginine. Arginine was determined by the Sakaguchi reaction as modified by Gilboe et al, (1956).…”

Section: Quantitative Analysis Of Amino Acids By Paper Chromatographymentioning

confidence: 99%

Free Amino Acids and Other Nitrogenous Substances of Table Grape Varieties

Kliewer

1969

Journal of Food Science

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“…Arginine was determined by the Sakaguchi reaction as modified by Gilboe et al (1956). Proline was determined by the acidic ninhydrin photometric method of Chinard ( 1952)) which was later modified by Ough (1969).…”

Section: Introductionmentioning

confidence: 99%

Free Amino Acids and Other Nitrogenous Fractions in Wine Grapes

Kliewer

1970

Journal of Food Science

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SUMMARY: The concentration of eight free amino acids, total nitrogen, amino‐acid fraction nitrogen, and nonamino‐acid‐fraction nitrogen in the juices of 26 red‐ and 23 white‐wine varieties of grapes was determined at early and late stages of fruit maturity. Proline was the most prominent amino acid in 31 of the varieties at early harvest and in 45 of the varieties at late harvest while arginine was the main amino acid in 16 and 3 varieties at early and late harvest, respectively. “Salvador” and “Scarlet” were the only varieties in which α‐alanine was the predominant amino acid. The concentration of total nitrogen in the juices of the various varieties ranged from 44 to 256 mg/100 ml and the amino‐acid fraction nitrogen ranged from 26 to 171 mg/100 ml juice. The amino acid fraction and nonamino acid fraction nitrogen in the juices ranged from 53 to 76% and 23 to 56% of total Kjeldahl nitrogen respectively. Alanine, γ‐aminobutyric acid, arginine, aspartic acid, glutamic acid, proline, serine and theronine accounted for 29 to 72% of the total nitrogen and 47 to 96% of the amino acid fraction nitrogen. Arginine contributed the most nitrogen of the amino acids, accounting for 6 to 44% of the total nitrogen in the juices of the various fruits.

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“…Berry samples were collected on a weekly basis following the suggestions of Du Plessis & Van Schalkwyk (1974), commencing two weeks after flowering and continuing until harvest. These berries were crushed in a mortar, squeezed through a cheesecloth and analyzed for arginine content according to the method of Gilboe & Williams (1956). Total nitrogen was determined by means of the micro-Kjeldhal method.…”

Section: Methodsmentioning

confidence: 99%

Comparative Studies on Wine Grapes on Different Trellising Systems: I. Consumptive Water Use

Zyl¹,

Huyssteen²

2017

SAJEV

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Officer in Charge of the Viticultural Experimental Farm at Robertson, for his continuous help and supervision. 2. Mr. A. Pedro who, with the help of assistants, carried out a major part of the field measurements. 3. Mr. H. S. van der Walt, of the Plant Pathology Section, for his work concerning the evaluation of Botrytis cinerea incidence in the experimental vineyard. 4. The Division of Agricultural Meteorology at Bien Donne for their assistance and advice with regard to meteorological measurements. 5. Miss A. Verster for the analyses of the grape berry samples and Miss A. E. Theron for her computation of meteorological data.

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Evaluation of the Sakaguchi Reaction for Quantitative Determination of Arginine.

Cited by 44 publications

References 0 publications

Free Amino Acids and Other Nitrogenous Substances of Table Grape Varieties

Free Amino Acids and Other Nitrogenous Substances of Table Grape Varieties

Free Amino Acids and Other Nitrogenous Fractions in Wine Grapes

Comparative Studies on Wine Grapes on Different Trellising Systems: I. Consumptive Water Use

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