Colorimetric determination of amino acids using genipin from Gardenia jasminoides

Abstract

Genipin, a hydrolysate of geniposide from gardenia fruits, produces blue pigments on reaction with amino acids. The colorimetric detection of amino acids using this genipin reaction was evaluated and compared with the well-known ninhydrin reaction. The molar absorptivities of the blue pigments, the reaction products of genipin with various amino acids, were greater than those of the respective ninhydrin reaction products. When asparagine was reacted with genipin, the molar absorptivity was about 14 times higher than with ninhydrin. The absorbance of the genipin–amino acids increased linearly with increase of amino acid concentration, indicating that genipin could be a useful reagent for quantitation of amino acids. Thin layer chromatographic analysis showed that the genipin reaction produces clear and stable colored spots. The blue ninhydrin reaction spots were usually bleached in 24 h at room temperature, while the genipin reaction spots remained unchanged for several months. The addition of 0.1 mM Cu 2+ and Fe 3+ decreased the absorbance of Gly–ninhydrin pigment by 50% and 98%, respectively, but those metal ions did not affect the absorbance of the Gly–genipin pigment.