Colorimetry of carbohydrates with m-aminophenol, and its proposed use in measurement of serum amylase activity.
In the reaction of m-aminophenol with carbohydrates in a thiourea/acetic acid reagent, addition of borate suppresses chromogen formation for hexoses and pentoses, and enhances it for disaccharides. All reaction products absorb maximally at 520 nm. The relatively greater intensity of the m-aminophenol/maltose reaction product was used in a saccharogenic method for amylase, with low blank readings. This method is compared with two dye/starch procedures.
D000681:Amylases / Q000097:blood*; D000814:Aniline Compounds; D001888:Boric Acids; D002241:Carbohydrates; D004187:Disaccharides; D005069:Evaluation Studies as Topic; D006601:Hexoses; D010429:Pentoses; D010636:Phenols; D013053:Spectrophotometry; D013056:Spectrophotometry, Ultraviolet; D013213:Starch
D000814:Aniline Compounds; D001888:Boric Acids; D002241:Carbohydrates; D004187:Disaccharides; D006601:Hexoses; D010429:Pentoses; D010636:Phenols; D013213:Starch; D000681:Amylases