ISSN 1017-2548(Print)
ISSN 2234-8530(Online)
Volume 8, Number 2
JKCSEZ 8(2)
April 20, 1964 

In order to stabilze alloxan as a reagent for detection of amino acids by spot test, sugars and other reductants were added to the aqueous alloxan solution. It was found that lactose was the best for the purpose. The alloxan reagent containing lactose did not give color change on blank test and was very stable that there was no color change even it was allowed to stand in room temperature for several months. The color reaction with amino acids and some amines was not affected by lactos. This spot test for amino acids is in sensitivity as comparable to that of the previously reported methods and gave color reaction with proline and hydroxyproline to 1γ and 5γ respectively.