抄録
Aromatic amidines such as 4-methoxybenzamidine, benzamidine, 3, 4-dimethoxybenzamidine, 2-amidinonaphthalene 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 0.06-2.25nmol ml-1 and 0.09-2.40nmol ml-1 by the methods with 4-methoxybenzamidine and benzamidine, respectively.
