ENHANCEMENT OF PROTEIN-DETECTION BY MICROWAVE-INDUCED HYDROLYSIS AND OPA DERIVATIZATION

被引：21

作者：

ENGELHARDT, H ^{[1
]}

KRAMER, M ^{[1
]}

WALDHOFF, H ^{[1
]}

机构：

[1] HENKEL KGAA,TFA ORGAN ANALYT,W-4000 DUSSELDORF,GERMANY

来源：

CHROMATOGRAPHIA | 1990年 / 30卷 / 9-10期

关键词：

PROTEIN DETECTION; PROTEIN HYDROLYSIS; OPA DERIVATIZATION; REACTION DETECTOR; MICRO WAVE;

D O I：

10.1007/BF02269798

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

The detection sensitivity for proteins can be improved significantly by microwave-enhanced hydrolysis and subsequent post-column OPA derivatization. Compared to native fluorescence detection the detection limit can be lowered by a factor between 60 and 120 depending on the amino acid composition of the protein. A hydrolysis time of 45 sec with a microwave energy of 750 watts is sufficient to reduce the detection limit to 0.04-mu-g/ml for BSA. Protein hydrolysis is not only enhanced by the higher temperature achieved but microwave irradiation seems to play a major role in improving the efficiency of the hydrolysis.

引用

页码：523 / 526

页数：4

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