ArticleMolecules (Basel, Switzerland)2024
The Ninhydrin Reaction Revisited: Optimisation and Application for Quantification of Free Amino Acids.
Article in Molecules (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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17 citing papers in PubMed.
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- Tempeh-Derived Savory Powders as Ingredients to Compensate Sodium Reduction in Vegetable Broth.Foods (Basel, Switzerland) · 2026Article
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- Biological Deacidification and High-Value Transformation of Acidic Citrus Pulp by Multi-Microbial Fermentation.Foods (Basel, Switzerland) · 2026Article
- Rapid and Sensitive Detection of Amino Groups in Chitosan Oligomers Using Aqueous Ninhydrin and McIlvaine Buffer.Molecules (Basel, Switzerland) · 2026Article
- Biomimetic Fermentation Reshapes Precursor Pools to Drive Synergistic Roasting Reactions and Enhance Coffee Flavor Complexity.Foods (Basel, Switzerland) · 2026Article
- Application of the Ninhydrin Reaction for Quantification of Total Protein Contents: Establishment of Conversion Formulas.Analytical chemistry · 2026Article
- Effect of Genipin Crosslinking on the Cellular Delivery of Gelatin Nanocarriers Using Curcumin as a Payload.International journal of biomaterials · 2026Article
- Free amino acid-rich egg yolk protein hydrolysate promotes osteogenesis of MC3T3-E1 cells association withFrontiers in nutrition · 2026Article
- Corundum Particles as Trypsin Carrier for Efficient Protein Digestion.Biotech (Basel (Switzerland)) · 2025Article
- Comparative Effects ofInternational journal of molecular sciences · 2025Article
- Extract ofToxins · 2025Article
- Article
- Quality analysis and characteristic difference identification of organic tea and conventional planting tea based on ICP, HPLC and machine algorithm.Food chemistry: X · 2025Article
- Validation of dietary whey protein substrate challenge absorption test as an indicator of proteolysis.PloS one · 2025Article
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7 authors.
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Abstract
The ninhydrin reaction is commonly used for the detection of amino acids. However, in the literature, different conditions with respect to the buffer system, its pH and concentration, type of organic solvent, incubation time, and temperature, as well as the concentrations of the reagents, are described. To identify the most suitable conditions, colour development with reagents of varying compositions and different reaction temperatures and times were investigated using asparagine as a model amino acid. Asparagine was selected since it is one of the most abundant free amino acids in many types of samples. The optimal reaction mixture consisted of 0.8 mol L
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