• 作者： 謝伯東
• 作者服務機構： 臺大農業化學系
• 中文摘要： 以一元濾紙層次分析法自蔗汁中檢定出十種氨基酸，即Lysine, asparagine, aspartic acid,glycine, glutamic acid, alanine, proline, r-aminobutyric acid, valine, isoleucine等。此等氨基酸之定量，則採用普通濾紙層次分析法與水平撼紙層次分析法進行比較實驗，於本實驗著者特別設計壹個不鎊鋼製小展開箱以供水平濾紙層次分析之用。依本實驗之結果獲悉：兩法之標準誤差(standard deviation)均在士7%以內，但後法之再現性及一致性比較良好，展開時間可以短縮至2小時，又試料使用量僅需普通濾紙層次法之1/10。即可，而且操作簡便。將上述二法用於蔗汁氨基酸之定量，獲悉十種氨基酸中以Asparagine含量為最多，Alanine, valine, lysine, r-am-inobutyric acid次之，Aspartic acid, glycine, glutamic acid, proline, isoleucine 等五種氨基酸均相差不多。使用水平濾紙層次分析法於味精醱酵廢液之氣基酸定量結果能檢出九種氨基酸之存在，又廢液中各種氨基酸含量之百分率以Glutamic acid為最高，Alanine, aspartic acid;proline等次之 ,其餘Asparagine, valine, leucine, lysine及Cystine 等各有少量存在。
• 英文摘要： Ten kinds of amino acids, i.e., lysine, asparagine, aspartic acid, glycine, glutamicacid，alanine, proline, r-aminobutyric acid, valine and isoleucine were detected incane ji-ice by one dimensional paper chromatography. In this experiment, two paperchromatographic methods were used for quantitative determination of amino acidsin cane juice：One was the conventional colorimetric method which was done byeluting the amino acid spots from the filter paper, and the other was the directmethod in which the chromatogram was developed in a horizontal chamber andthe colored spots were directly estimated with a densitometer. Although the stan-dard errors of the two methods were in the range of +-7%, the latter method gavemore reproducible and consistent results than the former. The developing time ofthe latter could be reduced to two hours. In the latter method, the procedure wassimple and the amount of sample required for analysis was only one tenth of thatof the former method. According to the results of quantitative determination ofamino acids present in cane juice, the amount 'of asparagine was the most abundant,alanine, valine, lysine and r一aminobutyric acid were next to asparagine in amount,and the other five amino acids, i.e., aspartic acid, glycine, glutamic acid, proline andisoleucine were uniformly small in amount. When the horizontal method was app-lied to the quantitative determination of amino acids in M. S. G. fermentationwaste liquor, nine amino acids were，found. The weight percentage of glutamicacid in the waste liquor was the highest, those of alanine, aspartic acid and prolinecame next, and the other amino acids such as asparagine, valine, leucine, lysineand cystine were uniformly low in percentage.
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