Ultraviolet absorption spectra, fluorescence, and some characteristics on paperchromatography were observed on sugar solution in 0.1M phosphate buffer, pH 6.8 (0.05M) after autoclaving for one hour at 115° in the presence of amino acid 0.05M)
Among four amino acids (arginine, lysine, histidine and glycine), lysine shows the strongest accelerating effect for production of brown color and ultraviolet absorption (Table 1). Ultraviolet absorption maximum is found in the region between 268 to 295mμ (Figs. 2 and 3), and the spectra were considered similar to that of reductone rather than furfural.
By paperchromatography using n-butanol-acetic acid-water, (4:1:2), the following points were investigated: 1) By ninhydrin, no spot is detected other than amino acid. 2) Amino acid and sugar produce fluorescence without loss of their characteristics as Rf and reactivity for spot detection. 3) Most of brown color is not developed, while fluorescence is moved as same as sugar and amino acid. 4) Inorganic ortho phosphate does not combine with sugar, amino acid, or other reaction products.