In this paper, the optimal conditions for quantitative determination of L -arginine in fermentation broth were established: 1 ml of 40g/L NaOH, 80g/L 1 -Naphthol -propanol and 0.5mL/L Diacetyl -propanol was added sequentially as the indicator, then 1μL of appropriately diluted broth was added. The mixture was incubated in a water bath at 30℃ for 15 minutes, and then its OD value was measured at 540nm. The stability of this reaction and the reproducibility of this method were also studied.
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