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A more sensitive assay discriminating galactosamine and glucosamine in mixtures

✍ Scribed by William D. Wagner

Publisher: Elsevier Science
Year: 1979
Tongue: English
Weight: 191 KB
Volume: 94
Category: Article
ISSN: 0003-2697
DOI: 10.1016/0003-2697(79)90379-8

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✦ Synopsis

A modification of a calorimetric assay (1) discriminating galactosamine and glucosamine in mixtures is presented. The procedure employs acetylation of the amino sugars at 25°C instead of at 0-i"C, resulting in five times the color intensity for galactosamine with no interference due to glucosamine. The assay of HCI hydrolysates of glycosaminoglycans and glycoproteins is possible in solutions that are less than 0.1 N.

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