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Aromatic Amidines as Fluorogenic Reagents for Reducing Carbohydrates

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Abstract

Aromatic amidines such as 4-methoxybenzamidine, benzamidine, 3,4-dimethoxybenzamidine, 2-amidinonaphth-alene and 4-amidinopyridine give fluorescences when reducing carbonhydrates are heated in an alkaline medium with these amidines for a few minutes. Of the amidines tested, 4-methoxybenzamidine and benzamidine are favorable fluorogenic reagents for reducing carbohydrates. Both the aromatic amidines permit the fluorometric determination of reducing carbohydrates with rapid and simple procedure; reducing carbohydrates tested can be determined at concentrations as low as 0.06–2.25 nmol ml-1 and 0.09–2.40 nmol ml-1 by the methods with 4-methoxybenzamidine and benzamidine, respectively.

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Authors and Affiliations

  1. Faculty of Pharmaceutical Sciences, Kyushu University, Maidashi, Fukuoka, 812, Japan

    Masaaki Kai, Kazuhiko Tamura & Yosuke Ohkura

  2. Faculty of Pharmaceutical Sciences, Fukuoka University, Nanakuma, Fukuoka, 814-01, Japan

    Masatoshi Yamaguchi

Authors
  1. Masaaki Kai
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  2. Kazuhiko Tamura
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  3. Masatoshi Yamaguchi
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  4. Yosuke Ohkura
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Kai, M., Tamura, K., Yamaguchi, M. et al. Aromatic Amidines as Fluorogenic Reagents for Reducing Carbohydrates. ANAL. SCI. 1, 59–63 (1985). https://doi.org/10.2116/analsci.1.59

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  • DOI: https://doi.org/10.2116/analsci.1.59

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