Ninhydrin Reaction
Historical document, translated for reference. It reflects medical knowledge of the 1920s–30s and is not medical advice.
Summary
The Ninhydrin reaction of Abderhalden and Schmidt is based on the principle that all alpha-amino acids give a blue coloration when their aqueous solution is boiled with ninhydrin. This highly sensitive reaction forms the basis of a quantitative method for determining amino acids.
Encyclopedia entry (1928–1936)
NINHYDRIN REACTION of Abderhalden and Schmidt is based on the fact that all alpha-amino acids give a blue coloration when their aqueous solution is boiled with ninhydrin [C9H4O4]. To 10 cm3 of the test solution, add 0.2 cm3 of a 1% solution of ninhydrin and boil for 2 minutes. The N. r. is very sensitive and forms the basis of one of the methods for the quantitative determination of amino acids (H. Riffart). Its disadvantage is that it is given not only by proteins and their hydrolysis products, including glucosamine, but also by amines, aminoaldehydes, allantoin, taurine, ammonium salts of many organic acids, and others.
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Cite this page
“Ninhydrin Reaction.” Soviet Medical Encyclopedia. English translation of Bolshaya Meditsinskaya Entsiklopediya, 1st ed. (Moscow, 1928–1936), ed. N. A. Semashko. https://sovietmedicalencyclopedia.pages.dev/article/ninhydrin-reaction/